Queso Fundido
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 317
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 60
- Sodium
- 490
- Total: 30 min
- Active: 25 min
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.