Queso Fundido

Dana and I love Chuy’s Tex-Mex Restaurant!  If you have one near you I recommend that you try it ASAP.  Last year during their Hatch Chili Festival they had a limited time special menu that included Queso Fundido. What is Queso Fundido you ask?  Well it is freaking glorious!  Basically it is a Chorizo and cheese dip that you serve on warm flour tortillas.  It is quite possibly the best cheese dish that I have ever had!  The ooey gooey cheese and chorizo on a warm tortilla is straight up gold.  My mouth is watering as I write this up!  You have to try it.

Queso Fundido

The first step is to roast the chilies over an open flame.  You can use whatever you have, a gas burner, a grill or even the broiler.  You want the skin blistered/blackened evenly.  Make sure that you only char the skin and not the underlying flesh.

Once the skin is blackened, place the chilies into a zip top bag and seal.  Let them rest for 5 minutes.

Remove the chilies from the zip top bag and rub off the skins.  Remove the stems and seeds and dice into 1/2-3/4 inch pieces.  Set aside.

In a medium/large skillet brown 1/2 lb of chorizo.  Make sure to use fresh chorizo and not the dried chorizo variety. This should take 8 to 10 minutes.

While the chorizo is cooking dice tomatoes and red onion. Mince up the cilantro. Also preheat the oven to 425 degrees Fahrenheit.

You will also want to shred your cheese if you are using a block of cheese.  I found that using Chihuahua or quesadilla cheese works the best.  

My Kroger also has a pre-shredded version.

If you are unable to find either of these types, you can substitute Monterrey Jack or Mozzarella.

In a bowl combine the tomatoes, onions, cilantro, chorizo, chilies and cheese.  Mix well.

Then spoon into a oven ready baking dish that has been greased.  I used two smaller dishes instead of one big dish, but you can totally pour this all into a single dish.  

Bake in a preheated 425 degree oven for 15 to 20 minutes, or until the cheese is bubbly.

Serve with warm flour tortillas.

This is our favorite appetizer/meal lately.  It is phenomenal.

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Queso Fundido

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Quite possibly the best cheese dish ever! I am not joking, try it.

Course: Appetizer

Cuisine: Mexican

Servings: 4 servings

Author: Rex

Ingredients

• 2 Poblano peppers or Hatch if they are in season
• 8 oz Mexican melting cheese Chihuahua or Quesadilla (Monterrey Jack or Mozzarella make good substitutes)
• 1/2 lb Chorizo
• 1 small red onion diced
• 1 medium tomato diced
• 1 tbs fresh cilantro minced
• 8 flour tortillas

Instructions

1. The first step is to roast the chilies over an open flame. You can use whatever you have, a gas burner, a grill or even the broiler. You want the skin blistered/blackened evenly. Make sure that you only char the skin and not the underlying flesh. Once the skin is blackened, place the chilies into a zip top bag and seal. Let them rest for 5 minutes.
2. Remove the chilies from the zip top bag and rub off the skins. Remove the stems and seeds and dice into 1/2-3/4 inch pieces. Set aside.

3. In a medium/large skillet brown 1/2 lb of chorizo. Make sure to use fresh chorizo and not the dried chorizo variety. This should take 8 to 10 minutes.

4. While the chorizo is cooking dice tomatoes and red onion. Mince up the cilantro. Also preheat the oven to 425 degrees Fahrenheit.
5. You will also want to shred your cheese if you are using a block of cheese. I found that using Chihuahua or quesadilla cheese works the best. If you are unable to find either of these types, you can substitute Monterrey Jack or Mozzarella.
6. In a bowl combine the tomatoes, onions, cilantro, chorizo, chilies and cheese. Mix well.
7. Then spoon into a oven ready baking dish that has been greased. I used two smaller dishes instead of one big dish, but you can totally pour this all into a single dish.
8. Bake in a preheated 425 degree oven for 15 to 20 minutes, or until the cheese is bubbly.
9. Serve with warm flour tortillas.