Queso Fundido - Melted cheese, chorizo, tortillas
- 1 cup dried mozzarella, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tablespoon cornstarch
- 1 pound Mexican chorizo, casing removed
- 2 Poblano peppers, diced
- 1 cup mushrooms, sliced (button, shiitake, or cremini)
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 cup cooked sweet corn (elote)
- Corn or flour tortillas, for serving
Queso Fundido, which translates to 'melted cheese' in Spanish, is a delectable dip that hails from Mexico. This mouthwatering concoction is made by melting a mixture of cheeses such as Oaxaca, Chihuahua, or Monterey Jack, together with cooked spicy Mexican chorizo for an added punch. The cheese is seasoned with traditional spices and herbs, then baked or melted until bubbly and served in a hot skillet or dish. It's a must-have at parties or gatherings, often served with warm tortillas or tortilla chips for dipping. One can customize this versatile dish by incorporating roasted chilies, sautéed mushrooms, or other toppings for extra texture and flavor. Description by ChatGPT.
Indulge in the rich flavors of authentic Mexican cuisine with this exquisite Queso Fundido recipe, brought to you straight from the Epicurious kitchen. Discover the perfect combination of melted cheeses, spicy chorizo, and fresh vegetables that come together to create an irresistible dish perfect as an appetizer or a mouthwatering snack. Here's how to craft this culinary delight that will transport your taste buds south of the border.
Ingredients:
- 1 cup dried mozzarella, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tablespoon cornstarch
- 1 pound Mexican chorizo, casing removed
- 2 Poblano peppers, diced
- 1 cup mushrooms, sliced (button, shiitake, or cremini)
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 cup cooked sweet corn (elote)
- Corn or flour tortillas, for serving
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes.
Equipment: A skillet or sauté pan, a mixing bowl, spatula, cutting board, knife.
Cooking Tips: Ensure to use dry mozzarella for less water content to avoid a watery queso. Adjust heat levels as per your control during the cooking process.
Servings: 4-6
Preparation:
1. Begin by preheating a skillet over medium-high heat. Take the mozzarella and Monterey Jack cheeses and combine them in a bowl. Sprinkle the cornstarch over the cheese and gently toss to coat. This will help in preventing the cheese from becoming too oily and add elasticity.
2. Take the casing off the chorizo and crumble the meat in your hands. Once done, add the chorizo crumbles to the hot skillet. There is no need to add oil as the chorizo will release its fat.
3. Cook the chorizo until it's crispy, stirring occasionally. While that's cooking, prep your Poblano peppers by dicing them, and slice your mushrooms if you haven’t already done so.
4. Once the chorizo is sufficiently crispy, move it to the side of the pan and add the diced Poblano peppers. Cook until they just begin to soften but still retain some texture.
5. Reduce the heat to medium and add the mushrooms to the skillet. Cook until they release their moisture but are still firm.
6. Add the minced garlic, stirring for just about a minute or until fragrant, ensuring that it does not burn.
7. Remove half of the chorizo and veggie mixture from the pan – this will be used as a topping later. Add the butter, allowing it to melt and mingle with the remaining mixture.
8. Stir in the sweet corn with the chorizo and veggie mix still in the pan and allow it to warm through.
9. Lower the heat and sprinkle the cheese over the mixture in the skillet. Let the cheese melt gradually, stirring gently to combine all the ingredients.
10. Once the cheese is melted and mixed with the chorizo, veggies, and corn, serve immediately. Use the remaining chorizo and veggie mixture as a topping.
11. Serve with warm corn or flour tortillas and enjoy the symphony of flavors in this authentic Queso Fundido.
Credit goes to Epicurious. Discover more recipes and cooking tips on their YouTube channel: https://www.youtube.com/@epicurious.
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