Sunday, May 10, 2020

How to Make Queso Fundido

Ok, I know this is early, but I got sooo excited to see the football schedule I had to post this fantastic Queso Fundido. This will also be great for pot lucks, card parties or any family and friends gathering (when we can get together...this too will pass). Serves 4-6 Total Time: 30 minutes


1 link fresh Mexican chorizo, casing removed 
1/2 yellow onion, minced 
1 serrano chile pepper, seeded and minced 
2 cloves garlic, minced 
1/2 cup shredded Oaxaca cheese (Mexican blend) 
1/2 cup shredded mozzarella cheese 
1 cup shredded sharp cheddar cheese 
1 tablespoon all-purpose flour 
1/2 cup dark beer 
1/2 cup canned pinto beans, drained and rinsed 
1/2 cup canned diced roasted green chiles 
Chopped scallions, freshly chopped parsley and diced tomato, for garnish 
Tortilla chips 


Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. 

Toss the cheeses with the flour in a separate bowl. Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture. Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. 

Garnish with scallions, tomato and freshly chopped parsley serve with tortilla chips. 

Note: Cut 8 flour or corn tortillas into wedges; fry in 350 degrees F vegetable oil, a few at a time, until crisp, about 30 seconds per side. Drain on paper towels; season with salt, cumin and a squeeze of lime juice.

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