Very simple, Mexican “dip” made with cheese and chorizo.
Chorizo and Pepper Queso Fundido
Servings: 4
Ingredients
- 1 lb Muenster Cheese
- 1 lb Jack Cheese
- 1 6 oz can Diced Chilies or Jalapenos
- 2 Green Bell Peppers
- 1 Red Bell Pepper
- 1 lb Chorizo
Instructions
- Heat skillet with olive oil.
- Squeeze Chorizo from skins into skillet and brown meat.
- Shred Cheese.
- Dice Bell Peppers.
- Layer 1/2 of shredded cheese into bottom of greased, or nonstick, baking pan.
- Spread 1/2 of browned Chorizo on top of cheese.
- Spread 1/2 of bell peppers over Chorizo.
- Top with Diced Chilies.
- Layer 2/3 of remaining cheese on top of chilies.
- Spread remaining Chorizo and peppers and chilies over cheese layer.
- Top with last 1/3 of shredded cheese.
- Bake at 325 for 20-30 minutes until cheese is thoroughly melted and browning around edges.
- Serve with warm flour or corn tortillas.
Notes
- Use pre-shredded cheese to make this a quick dish. I could only find block Jack and Muenster.
- Warm tortillas on a long skillet using oil or steam in microwave. You could use any type of sausage for this or even hamburger.
- Top with lettuce, sour cream, and salsa for added crunch and flavor. (Although, this might be sacrilege to the authentic dish, but I like it!)
Steps
Heat skillet with olive oil and gather ingredients.
Squeeze Chorizo from skins into skillet and brown meat.
Shred Cheese.
Dice Bell Peppers.
Layer 1/2 of shredded cheese into bottom of greased, or nonstick, baking pan.
Spread 1/2 of browned Chorizo on top of cheese.
Spread 1/2 of bell peppers over Chorizo.
Top with Diced Chilies.
Repeat layers until all cheese and toppings are in the dish.
Bake at 325 for 20-30 minutes until cheese is thoroughly melted and browning around edges.
Serve with warm flour or corn tortillas.
And let the cheese warm your heart and tummy!
Barbacoa Seasoning