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Epicurious

Queso Fundido

3.0

(7)

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Queso FundidoRomulo Yanes

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1 small tomato, chopped
1 serrano chile, seeded, chopped
2 tablespoons chopped fresh oregano
Kosher salt
8 ounces coarsely grated mild yellow cheddar
8 ounces coarsely grated Monterey Jack
1 tablespoon all-purpose flour
1 4-ounce link fresh chorizo or hot Italian sausage, casing removed
1/2 cup minced onion
1/2 cup lager
Tortilla chips

Preparation

  1. Step 1

    Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.

    Step 2

    Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.

    Step 3

    To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.

    Step 4

    Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

TagsDipTex-MexAmericanCheddarCheeseDairyMonterey JackChorizoSausageMeatStarterSnackDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessSauteCast Iron SkilletSuper BowlBon Appétit

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