Spicy Queso Fundido
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Low-Carb
Ingredients
Scale
- 8 oz Mexican Chorizo (raw, casings removed)
- 12 oz Oaxaca cheese or Monterey Jack, shredded
- 4 oz Chihuahua cheese or Mozzarella, shredded
- 1 medium white onion, finely diced
- 2 cloves garlic, minced
- 1 large jalapeño, seeded and finely diced
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped (for garnish)
- Warm corn tortillas or sturdy tortilla chips for serving
Instructions
- Preheat your oven to 400°F (200°C). This ensures that once the cheese goes in, it melts quickly and gets those beautiful golden-brown spots on top.
- In a medium oven-proof skillet (preferably cast iron), cook the chorizo over medium heat. Break it up with a wooden spoon as it cooks until it is browned and crispy. Use a slotted spoon to remove the chorizo and set it aside on a paper towel, leaving the rendered fat in the skillet.
- In the same skillet with the chorizo fat, add the diced onion and jalapeño. Sauté for about 5 minutes until the onion is translucent. Add the minced garlic and smoked paprika, cooking for another 60 seconds until fragrant.
- Turn off the heat. Spread half of the shredded Oaxaca and Chihuahua cheeses into the skillet over the onion mixture. Sprinkle half of the cooked chorizo over the cheese. Add the remaining cheese on top, followed by the rest of the chorizo.
- Place the skillet in the oven for 8 to 10 minutes, or until the cheese is completely melted and bubbly. If you like a crusty top, turn the broiler on for the last 2 minutes, watching closely to prevent burning.
- Carefully remove the hot skillet from the oven. Sprinkle with fresh cilantro and serve immediately while the cheese is still hot and stretchy.
Find it online: https://www.cozinty.com/snacks/spicy-queso-fundido/