Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Watch how to make this recipe.
Queso Fundido
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: Makes about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 273
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 52 mg
- Sodium
- 416 mg
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: Makes about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 273
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 14 g
- Cholesterol
- 52 mg
- Sodium
- 416 mg
Ingredients
Directions
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31m
Easy
CLASS
- Preheat the oven to 400 degrees F.
- In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
- Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
- Without cleaning the skillet, add the onion and bell peppers.
- Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
- Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
- Add one-third of the vegetables . . .
- And one-third of the chorizo.
- Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
- Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
- Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
- Serve immediately with tortilla chips . . .
- Or carrot sticks and cauliflower florets if you want to avoid chips!
Cook’s Note
Use any combination of melting cheeses you'd like. Add chopped mushrooms to the onion-pepper mixture. Use pork sausage instead of chorizo for a milder flavor.
