Queso Fundido

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

1 link fresh Mexican chorizo, casing removed

1/2 yellow onion, minced

1 serrano chile pepper, seeded and minced

2 cloves garlic, minced

1/2 cup shredded Oaxaca cheese

1/2 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

1 tablespoon all-purpose flour

1/2 cup dark beer

1/2 cup canned pinto beans, drained and rinsed

1/2 cup canned diced roasted green chiles

Chopped scallions and diced tomato, for garnish

Tortilla chips, see Cook's Note

Directions

  1. Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
  2. Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
  3. Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

Cook’s Note

Cut 8 flour or corn tortillas into wedges; fry in 350 degrees F vegetable oil, a few at a time, until crisp, about 30 seconds per side. Drain on paper towels; season with salt, cumin and a squeeze of lime juice.