Queso Fundido with Chorizo

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I have been cooking for a LONG time. I have no idea what I did wrong but this came out to be a big glob of cheese and grease.

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It was ok, but would not bother making it again.

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Are you kidding me? This is so good it's insane. That said, I have a couple of tips. First, our Chorizo had very little fat so when we started to saute the onion and garlic, our pan was a bit dry. We de-glazed the pan with some beer and scraped up all the yummy brown bits on the bottom of the pan and then added the Chorizo back to the pan. On the show, Marcela warmed her flour tortillas on an open flame on her gas stove...I really don't like flour tortillas but this extra step got me drinkin' the Koolaid because it really changes the flavor and texture or what is usually a bland, doughy tortilla. So so so good. 5 stars. Wow.

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Im giving it four stars because my husband loved it. I found that Im not a fan of chorizo but I loved how easy it was to make. Had to go to a couple places to find the cheese but Im glad I did. It was really good; tastes like string cheese that melts really well.

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Very good and simple to prepare. I doubled the recipe and added one roasted poblano that had been peeled and sliced into rajas (or strips. A really good addition. I would also suggest that the cooked chorizo be drained of most of its fat, as I think the orangey oil is a bit offputting. My chorizo was freshly made from a Mexican grocery store, and I used Oaxaca cheese as well. Perhaps problems occur with imitation mozzarella (? because I doubt anyone could tell the dfference in taste between Oaxaca and Mozzarella.

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this is a really good recipe, it worked out really well

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Total waste. Followed directions to the letter, using fresh grated mozzarella. After baking, we had a stringy web of chewy cheese with onions, garlic, and sausage stuck in it, swimming in a quart of oily liquid. Disgusting. We drained off the liquid, and we're going to try to chop the string-onion-garlic-sausage ball up and fill omelettes with it tomorrow, but as for the dinner party we're going to tonight, we are SOL. I am not convinced that oaxaca is the answer, either, since it is a string-melter like mozzarella. Shouldn't have trusted this recipe. Thanks a bunch, "Food" Network.

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This tasted better than the chorizo fundido at the mexican restaurants. Very flavorful and filling. Will definitely make again.

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Made it for a party put it out as a appetizer went up the stairs and came back down it was all gone everyone loved it. Now I have to remake it so i can try some lol.

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So simple. My kids love this - a perfect thing to make for game days or a simple dinner with salad.