Queso Fundido with Chorizo
This truly authentic queso fundido dials it up with super stretchy chihuahua cheese that's been melted together with Mexican chorizo and roasted poblanos -- all baked and broiled to bubbly dipping perfection.
Equipment
- large saucepan
- 4-cup ovenproof baking dish or casserole
Ingredients
- poblano pepper roasted, skin, stem and seeds removed, and chopped*
- 8 ounces fresh chorizo casings removed
- 1 tablespoons butter
- ½ yellow onion diced
- 1 serrano chili pepper seeded and minced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- ½ cup milk
- 8 ounces chihuahua cheese substitute Monterey Jack, reserve 3 tablespoons
- 4 ounces cheddar cheese
- 3 cups loosely packed spinach stems trimmed (optional)
- chopped scallions and pico de gallo for garnish
- tortilla chips for serving
Instructions
- In a large saucepan, sauté the chorizo over medium heat, breaking up the sausage with a wooden spoon, until cooked through and starting to brown, about 6 minutes. Transfer chorizo to a paper towel to drain. Drain off all by 2 teaspoons chorizo fat from pan.
- To the same pan, add butter. Sauté the onion and serrano pepper until softened and starting to caramelize, about 10 minutes, Add minced garlic and sauté for 1 minute.
- Sprinkle mixture with flour and stir to coat, about 1 minute. Add milk and cook until thickened, about 1 minute. Add the cheese ½ cup at a time, stirring until melted before adding more.
- Stir in cooked chorizo, reserving a few tablespoons. Stir in chopped poblano and spinach if using, stirring until spinach is wilted.
- Transfer to an ovenproof serving dish and place in oven for 12-14 minutes. Sprinkle with reserved cheese and chorizo and increase oven to broil. Broil for 2 minutes until bubbling. Remove and garnish with pico de gallo and chopped scallions.
- Serve with tortilla chips or corn chips.
Notes
* Preheat the broiler. Place poblano on a baking sheet and broil, turning occasionally until charred on all sides, about 10 minutes. Transfer to a bowl and cover with a kitchen towel and allow to steam until cool. Peel off charred skin and remove the stem and seeds.