Name: Queso Fundido
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
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

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.
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.
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.

Photograph by Ryan Dausch

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Queso Fundido

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