I made this version of Queso Fundido on May 4. Yep, I was a day early, I just couldn't seem to get my Cinco de Mayo on soon enough, so I made Tex Mex at home a couple nights in a row!
I posted pictures of the finished and garnished Queso Fundido online and received a couple of requests for a video, so here it is, request honored:
This version is a bit different than the one I posted years ago it's got a lot less ingredients and you can whip it up in a jiffy for unexpected company or a quick and easy appetizer after a long day. The video shows a full batch, but you can easily reduce the amount of servings - just go ahead and cook up all of your Chorizo and onion, place only what you need in an oven safe dish or a small cast-iron skillet, top it with your choice of cheese and bake as directed. You can store the extra chorizo in the fridge and make more another day or freeze it for use in casseroles, soups, etc.
Play with this recipe! If you'd like to add bell pepper or hot peppers, throw them in with the onions. You can squeeze some lime in before you add the cheese too - I really like to squeeze it on top right before I eat it. Can't find Chorizo where you are, use your favorite Italian sausage or a spicy breakfast sausage. Use your favorite cheeses - one that melts really well and one that is tangy or sharp is really nice. If you like it creamier, add a little cream cheese too. Have fun and until next time - Ciao!
16 oz Bulk Chorizo Sausage
1/2 Medium Onion, chopped
8 oz Queso Quesadilla
8 oz Pepper Jack
1 handful Fresh Cilantro, chopped
1 handful Ripe Olives, chopped (optional)
Sour Cream to taste (optional)
1 Lime, cut into wedges and served on the side (optional)
This Queso Fundido is a bit different than