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Chorizo and Poblano Queso Fundido Recipe

Chorizo and Poblano Queso Fundido Recipe



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Molly Aronica

Chorizo and Poblano Queso Fundido

This addictive dish, which is essentially a Mexican version of fondue, is traditionally served as an appetizer. Simply scoop the cheese onto tortillas and roll it up like you do when preparing tacos.

Ingredients

  • 2 teaspoons olive oil
  • 2 fresh (Mexican) chorizo links, casing removed and crumbled
  • 2 garlic cloves
  • 1 poblano pepper, ribbed, seeded, and finely chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp Cheddar cheese
  • ¼ teaspoon cayenne
  • ¼ teaspoon granulated onion
  • Tortillas, for serving

Directions

Add 1 teaspoon of oil to a medium-sized pan over medium-high heat, add the chorizo and cook until crispy. Transfer the sausage to a small oven-proof dish and drain the excess fat from the pan. Reduce the heat to low and sauté the garlic and pepper with the remaining teaspoon of oil in the same pan, until soft and translucent. Working in increments, slowly add the cheeses, mixing gently to combine fully.

Meanwhile, turn on the broiler and immediately transfer the cheese to the dish with the chorizo, add the cayenne and granulated onion and mix together. Finish the queso fundido under the broiler for 1 minute, or until the cheese bubbles.

Serve immediately with tortillas.


One Skillet Queso Fundido with Chorizo

Ooey gooey Queso Fundido is made in just one skillet with chorizo, poblano peppers, and the perfect blend of melted cheese. It's easy to make, yet worthy to serve in a restaurant! Grab some chips and enjoy! Do you love.

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Ooey gooey Queso Fundido is made in just one skillet with chorizo, poblano peppers, and the perfect blend of melted cheese. It’s easy to make, yet worthy to serve in a restaurant! Grab some chips and enjoy!

Do you love to order queso at your favorite restaurant and see that little skillet of sizzling cheese come to your table with all of the fun add-ins and chips? Wait until you try this queso, with the savory, delicious flavor of Chorizo. This easy, all from scratch recipe is a delicious one-skillet-wonder! You’re about to learn how to make queso fundido like a pro.

This is a perfect party food! It has super crowd appeal and is served, easily, with chips and other toppings. We have even made this dish to go with nacho and potato bars for easy, buffet style eating. It’s a perfect, cozy, Fall food too! Chorizo pairs perfectly with smooth cheese dip and chips. You will brown the chorizo, and saute an onion and pepper with it before adding the cheese to melt together, under a broiler. This recipe is the best—it only takes a few minutes to make and the pay off is muy delicioso! So the next time you get crazy for queso, you will know just what to do.


What is Queso Fundido?

Queso Fundido translates to “molten cheese” in Spanish. It’s an appetizer of hot, melted, stringy cheese, spicy sausage, and peppers – traditionally served with flour tortillas for scooping, or tortilla chips.

Some restaurants serve Queso Fundido in large, cast iron skillets (as we did) for family-style scooping. Others serve it in smaller crocks as individual portions. You might even see a version of this dish called “Queso Flameado” on the menu – it’s a similar recipe, but served flambé-style at the table.


Queso Fundido with Chorizo and Rajas

1. Roasting the poblano chiles. Roast the poblanos on an open flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh—only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into ¼-inch-wide strips about 2 inches long.

2. The chorizo-poblano mixture. In a medium-size skillet (preferably non-stick), cook the chorizo over medium heat, stirring to break up any clumps, until half-cooked, about 5 minutes. (As the chorizo heats, it should render enough fat to cook the meat if the mixture seems dry, add a little oil.) Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo done, about 10 minutes. (If the mixture looks very oily, drain.) Stir in the poblano strips, taste and season with salt if you think the mixture needs some.

3. Finishing the queso fundido. Sprinkle in the cheese. Stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal). Sprinkle with the crumbled oregano and serve without a moment’s hesitation, accompanied by the warm tortillas.


  • 1 poblano pepper
  • 2 teaspoons kosher salt
  • 1/4 cup finely minced cilantro
  • 1 serrano or jalapeño pepper
  • 1 clove garlic, grated on a microplane grater
  • 1/2 pound ground pork
  • 12 ounces grated queso quesadilla, Jack, or Oaxacan string cheese.
  • Warm tortillas or chips for serving

Preheat oven to 350 degrees F. Cook poblano pepper directly over an open gas flame until charred on all sides, about 10 minutes. Alternatively, cook under a broiler preheated to high, turning occasionally until charred on all sides. Transfer to a bowl and cover with plastic wrap. Allow to rest 10 minutes, then peel and discard skin. Slit in half with a sharp chefs knife and discard seeds and stem. Cut flesh into 1/4-inch-wide strips and set aside.

Combine half of pepper with salt, cilantro, jalapeño, and garlic and transfer to the bowl of a food processor. Process until smooth paste is formed, then transfer to a medium bowl. Add pork and massage with hands until fully combined.

Cook pork mixture in a nonstick or cast iron skillet over medium high heat, stirring anid breaking up meat occasionally until fully cooked and browned in spots. Transfer to a clean bowl. Add cheese and reserved pepper strips and toss to combine. Transfer mixture to a gratin dish, a small cast iron skillet, or a casuals, and bake until cheese is melted and bubbly and just beginning to brown in spots. Serve immediately with warm tortillas or chips.


Recipe for Queso Fundido

Chile Pasilla with seeds and veins

First, make some Chorizo (makes 3 1/4 pounds)
Ingredients for Chorizo
8 Chiles Anchos, seeds and veins removed
5 Chiles Pasilla, seeds and veins removed
3 lbs lean ground pork,
1 cup white vinegar
3 cloves garlic, peeled
1/2 Tbs ground black pepper
1 1/2 Tbs salt
1/2 tsp ground Cumin
3 cloves
1/4 tsp ground cinnamon

Ingredients for Queso Fundido (makes 6 servings)
8 oz Queso Chihuahua, grated
2 1/2 oz Chorizo
1/4 cup white onion, small dice
6 tortillas, corn or flour

Method for Chorizo
To seed and devein the chiles, split them open either by cutting an incision with a paring knife or splitting them with your fingers. Then take out all of the seeds and peel off the veins. It’s fairly simple. Here’s a picture of a Pasilla chile with the seeds and veins and another of an Ancho chile already cleaned. Wear rubber gloves if you can to protect your skin from the capsaicin.

De-veined, de-seeded Chile Ancho

1. Place the chiles in boiling water for 15 minutes, then drain.
2. In a blender, purée the chiles together will all the other ingredients until very smooth.
3 In a large bowl, add the chile purée to the lean ground pork and mix well.
4. Refrigerate for 24 hours to let all the flavors blend.
5. Divide the Chorizo into small batches that are just the right size for later servings. Stored in the freezer they will keep for up to 3 months, but I bet you’ll eat it sooner than that.

To make Queso Fundido
Preheat oven to 350°F
1. In a skillet, place the onion and chorizo and cook over medium heat for 5 minutes. The onion will become translucent. Set aside. (If you are using store-bought chorizo and it has lots of fat/oil, make sure to remove the excess fat.)
2. Place the grated Chihuahua cheese in an oven proof dish that is at least 7 inches wide but not more than 10 inches.
3. Sprinkle the cooked onion and chorizo over the cheese and place in the oven. Cook for 10 or 15 minutes or until you see the cheese bubbling rapidly.

Serve immediately, spooning the queso fundido onto hot tortillas for tacos.


Queso Fundido is an incredibly easy and flavorful dish made by melting cheese over spicy chorizo (or other desired topping). Looking for a meat-free version? I also have a recipe for Garlic Mushroom Queso Fundido.

There is very minimal prep and this dish comes together in about 30 minutes. Have all of your ingredients ready, since they cook quickly and need to be served immediately. Fresh Mexican chorizo is sautéed with diced onions and garlic, covered in a layer of shredded Oaxaca cheese, and baked until melted and bubbly.

For serving, top with some of the set-aside chorizo and cilantro to create a cheesy, spicy accompaniment for flour tortillas or tortilla chips and salsa.

I prepared the Queso Fundido in an 8 inch cast iron skillet. This way, I was able to transfer it directly from the stove to the oven. You can also divide the cooked chorizo mixture among individual oven-safe shallow bowls to melt the cheese.

I topped the chorizo with shredded Oaxaca cheese. Queso Oaxaca is a white cheese originally from Oaxaca in southwestern Mexico. It has a mild flavor and stringy texture. You can also use Monterey cheese or a combination of the two. If you are able to locate them (they can be difficult to find outside of Mexico), Asadero, Manchego, and Chihuahua cheese are more popular.

Mexican chorizo is a fresh sausage made from ground meat (pork) seasoned with red chile powder and other spices. It is different from the Spanish and Portuguese chorizo that is cured or smoked and seasoned with paprika. I was able to find Mexican chorizo at the grocery store, but you can also make your own at home. Here is a recipe from Mexico in My Kitchen.

This Queso Fundido is best served immediately hot from the oven before the cheese cools and loses its melty, stringy consistency.

Want to add even more flavor? Roasted poblano peppers, diced tomatoes, or mushrooms are also delicious. Mix in some diced jalapeños or your favorite pepper for more heat.


Tequila Queso Fundido with Chorizo and Poblano

Ingredients

  • 8 ounces Mexican chorizo previously cooked
  • 2 tbs grapeseed oil
  • 1/2 white onion sliced into strips
  • 2 cloves of garlic minced
  • 2 large poblanos previously roasted, cleaned and sliced into small strips
  • Salt and pepper
  • 3 tbs silver tequila
  • 16 ounces Chihuahua, Oaxaca or jack cheese shredded
  • Mexican crema

Instructions

Notes

Tried this recipe? Mention @pinaenlacocina or tag #pinaenlacocina!

If you are avoiding cooking indoors because of the summer weather, cook outside! Grab your cast iron skillet and fire up your outdoor grill to prepare this recipe.

A good quality silver tequila perfect for cocktails and tasty in savory recipes as well.

Do you have a favorite melting cheese? I tend to favor Chihuahua and Oaxaca anytime I can find it. Other varieties I enjoy for there melting aspect are jack, muenster and certain Mexican brands of manchego.

Chorizo Casero! Want to feel better about enjoying chorizo in your recipes? Prepare your own . Click the link!https://pinaenlacocina.com/chorizo-casero-rustic-mexican-chorizo/

The picture above is under the lights in the kitchen. The picture below is outside in the natural light! Beautiful!


Preparation

Step 1

1. Make the vinaigrette: Preheat oven to 425 degrees. Put the poblanos on the bakin sheet and roast, turning until browned, about 15 minutes. Transfer to bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop.
2. Combine the roasted poblanos, vinegar, garlic, honey canola oil and 2 TBSP water in a blender puree until smooth. Season with salt and pepper
3. Make the queso: Melt the butter in mediumsaucepan over medium heat add the flour and cook, whisking, 1 minute. Whisk in the milk and cook, whisking, until slightly thickened about 5 minutes. Remove from the heat and stir in the monterey jack. Add 1/4 tsp. salt and pepper to taste. Turn on the broiler
4. Scrape the cheese mixture into an 8 in cast iron pan and arrange goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.


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