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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 appetizer servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 57 mg
- Sodium
- 691 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 appetizer servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 57 mg
- Sodium
- 691 mg
Ingredients
Directions
- Preheat the oven to broil.
- In a nonstick skillet, brown the chorizo until cooked though. Drain on several paper towels and set aside.
- In a 12-inch cast-iron skillet, layer the grated Cheddar, fontina, mozzarella and pepper Jack and top with the chorizo. Broil the fundido until bubbly and golden.
- Char the tortillas directly over the cook-top flame until blistered.
- Top the fundido with the cilantro and pickled jalapenos and serve with the charred tortillas.
Cook’s Note
This is a great recipe for using up the ends of different cheeses you might have in your fridge.
