Queso Fundido Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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

Ingredients

Makes 6 to 8 servings

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

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.

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Reviews (8)

Made this for the family on New Year’s Eve and it was a hit. Used more beer as needed to thin it out. Added half a line to the salsa and served it on the side (picky eaters) and everyone loved that too.
- spadafb143231
- Rochester, NY
- 1/1/2020
Cheddar cheese? We never used yellow cheese for this in Mexico. You need Chihuahua cheese. this is definitely Tex-Mex.
- podi
- Mexico
- 4/28/2018
I LOVE this recipe, and it was a huge it at my last party. Everyone asked for the recipe. It thickens, but I served it in a ceramic fondu pot and just added more beer when necessary. Delicious!
- nickiskinner
- Toronto, ON
- 7/16/2013
I followed the recipe exactly with two modifications: I omitted the Serrano chile (a member of the family does not like chile heat), and I doubled the recipe. While I liked the flavor, the consistency was like rubber or a very stiff taffy, even when it was very warm. Because my family liked (yet didn't love) the flavor, I'd be willing to try it again if I know what did I do wrong, if anything?
- CookKristin
- St. Louis, MO
- 5/29/2013
This was so good!! It was a hit with my guests at our Christmas in November party this year. Keeping it in the skillet made for easy serving and easy clean-up.
- rm5736
- Torrance, Ca
- 12/29/2012
This was a big hit at our last family get-together. Easy enough for my 11 and 12 year-old daughters to make, but it was VERY thick. We thinned it with extra beer. Next time I'll double the serrano, just to spice it up a little bit more.
- Anonymous
- Minneapolis
- 12/9/2012
I added cumin and thinned with a little milk. Very tasty.
- bbllizz
- 11/25/2012
This was bland and boring. I have made many versions of fundido and this was the worst.
- Anonymous
- Tulsa, OK
- 9/27/2012