Queso Fundido
A rich and creamy Mexican-style melted cheese dip made with chorizo, cheddar, and Monterey Jack cheese, topped with fresh tomato salsa. Perfect for sharing as an appetizer with tortilla chips.
Ingredients
- •1 whole small tomato, chopped
- •1 whole serrano chile
- •2 tablespoons chopped fresh oregano
- •1 teaspoon Kosher salt
- •8 ounces mild yellow cheddar
- •8 ounces Monterey Jack
- •1 tablespoon all-purpose flour
- •4 ounces fresh chorizo
- •½ cup minced onion
- •½ cup lager
- •1 package Tortilla chips
Cooking Instructions
- 1.
Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
35 min
- 2.
Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.
15 min
- 3.
To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
5 min
- 4.
Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
2 min