Quick Fix: Queso Fundido

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!

Queso Fundido

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

Queso Fundido!

Queso Fundido is a delicous, melted cheese appetizer.  I've been playing around with devising my own recipe and I think I've finally come up with "my recipe"!  Here it is, I hope you give it a try and enjoy it as much as we did (even my pickiest eater enjoyed this one):

approx. 1 lb Chorizo (I found bulk Chorizo at my local grocery store)
8 oz. cream cheese, room temperature
8 oz. Queso Quesadilla Cheese (cheddar, aged monterey jack or pepper jack would be good too), grated
1/2 large or 1 small onion, chopped
1 red bell pepper, chopped
2 tbls sour cream
juice of 1 lime

Preheat oven to 400 degrees.

In a cast-iron (or oven-proof) skillet brown the Chorizo.  Add the chopped onion and bell pepper & saute until Chorizo is browned and the onions are transparent.  Cut cream cheese into chunks and add to chorizo, veggie mixture.  Turn off eat and allow to sit for about 1 minute.  Stir until cream cheese is well combined with chorizo mixture.  Add grated cheese, sour cream and the lime juice and stir until all is well blended (it's ok if the cheese hasn't melted fully).  Place skillet in preheated oven and bake about 10-15 minutes until cheese is bubbly (I like it a bit browned on top too).  Serve hot with tortilla chips.

The chorizo added just enough spice for our family, but if you prefer it spicier you could certainly add a couple of hot jalapeno or other hot peppers.  I have made Queso without chorizo and that is tasty too!