Queso fundido! This is one crowd-pleasing appetizer that you’ll love making. It’s not your average, boring cheese dip… the flavor is much more complex than you might expect. It’s the chorizo makes it extra special.
There are two types of chorizo, Mexican and Spanish. Their flavors are very different and they are not typically interchangeable in recipes. Mexican chorizo is fresh while Spanish is usually smoked and dried. I like using dried for fundido. Dried chorizo is packed full of incredible flavors like garlic and smoked paprika, which gives the sausage its bright red color. Dried chorizo is incredibly smokey, so it pairs well with the trio of mild cheeses, smokey poblano and spicy jalapeño.
Cheese and chorizo may be the main components of this dish, but all of the ingredients play an important role in this recipe. The peppers add more smokiness and spice to the fundido while the onions bring a little bit of sweetness. The cilantro and green onions add a bright freshness that is needed to cut down on the rich smokiness of the chorizo, cheese and peppers. Some fresh-squeezed lime juice really enhances all of the flavors. I’m obsessed with this fundido, it’s awesome, easy and delicious!
Try making this chorizo fundido instead of nachos next time you have movie night or friends over. Let me know how it turns out!
Adapted from The New York Times
3 ounces dried chorizo, diced
1 jalapeño, seeded and finely chopped
1 poblano, seeded and finely chopped
2 tablespoons onion, finely chopped
2 sprigs green onion, chopped finely
2 tablespoons cilantro, torn
1/4 teaspoon Kosher salt
8 ounces Monterey Jack, grated
4 ounces Pepper Jack, grated
4 ounces Extra-Sharp Cheddar
flour or corn tortillas
Turn broiler on high.
Dice the chorizo, jalapeño, poblano, onion, green onion and cilantro. Then, grate cheese and put in a mixing bowl with green onion, cilantro and salt. Set aside.
Over medium heat, add chorizo to the sauté pan and cook for a few minutes before adding the diced jalapeño, poblano and onion to the pan. Cook for another 2-3 minutes before removing from heat.
Let the chorizo mixture cool for a few minutes before adding to the cheese mixture. Mix the ingredients together until combined. Pour chorizo and cheese mix into a small cast iron skillet or heavy bottomed small baking dish and put in oven.
This fundido cooks in 4-5 minutes. Keep an eye on the oven so you don’t burn the cheese!
Serve with limes wedges, tortilla chips, flour or corn tortillas.