Chorizo Queso Fundido Recipes

Steps:

• Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
• In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
• Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

Steps:

• For the chorizo pork sausage: Preheat the oven to 400 degrees F.
• Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon.
• Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat.
• For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes.
• For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place chile rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight.
• For the queso fundido: Preheat the oven to 350 degrees F.
• Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top.
• Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles!

Steps:

• Preheat oven to 400 degrees. Place an 8 inch casserole in oven while preparing the fundido.
• Heat oil in skillet over medium high heat until slightly smoking. Add onion, garlic and pepper and cook for one minute stirring constantly.
• Add chorizo and break up while coooking for about 10 minutes.
• Remove the casserole from oven. Spread the cheeses over hot bottom of dish. Return the dish to oven and bake until cheese is just melted, about five minutes.
• Remove from oven and sprinkle chorizo mixture over top. Return to oven and heat for about three minutes.
• Serve with warmed tortillas.

Steps:

• Preheat the broiler. Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife and remove the stems and seeds; chop the peppers and set aside.
• Heat the olive oil in an 8- or 9-inch cast-iron skillet over medium heat; add the chorizo and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Add the scallions and poblanos and cook until the scallions are wilted, about 2 minutes. Add the flour and cook, stirring to coat, 1 minute.
• Add the lager and bring to a boil; cook until thickened, about 1 minute. Add the cheese, a handful at a time, stirring until melted before adding more. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes. Serve with chips.

Steps:

• Preheat the oven to 450°F (230°C).
• Crumble the chorizo into a large pan over high heat and cook until the fat has rendered and the chorizo caramelized and cooked through, about 10 minutes. Turn off the heat and arrange the tortillas on top of the chorizo to warm.
• Meanwhile, tear the cheese by hand into a small baking dish. Season the cheese with salt, if needed. Transfer to the oven and bake until the cheese is melted and bubbly. Top with the chorizo.
• Serve the queso fundido with the warmed tortillas.
• Enjoy!

Steps:

• Preheat oven to 450.
• In a pie plate, spray lightly with cooking spray and drizzle lightly with oil.
• Spread Picco De Gallo and chorizo (opt) in pie pan.
• Layer Chihuahua Cheese (and quesidilla cheese) on top.
• Place in over until cheese is throughly melted (place under broiler to brown a slight bit).
• Serve in warm torillas.

Steps:

• In a skillet, dry roast the pumpkin seeds for 5 minutes or until they finish popping. Let cool.
• Combine pumpkin seeds in a blender with the epazote, garlic, tomatilllos, lettuce, cilantro, poblano, 1 tablespoon olive oil, stock and salt and puree.
• Cut cheese into 4 slices and put a slice in each of 4 gratin dishes. Brush tops of cheese with 2 tablespoons olive oil and then place under the broiler and broil until brown and bubbly (5 minutes).
• Pour pumpkin pesto around the cheese and serve with tortilla chips (it is pretty with the colored chips).

Steps:

• Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

Steps:

• Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.
• Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil on high until browned and bubbly, 5 or 6 minutes.

Steps:

• Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
• Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
• Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

Steps:

• Preheat the oven to 400 degrees F.
• In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
• Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
• Without cleaning the skillet, add the onion and bell peppers.
• Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
• Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
• Add one-third of the vegetables . . .
• And one-third of the chorizo.
• Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
• Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
• Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
• Serve immediately with tortilla chips . . .
• Or carrot sticks and cauliflower florets if you want to avoid chips!

Steps:

• Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
• Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

Steps:

• Char chilies directly over gas flame or in broiler until blackened on all sides.
• Enclose inpaper bag 10 minutes.
• Peel, seed, and coarsely chop chiles.
• Saute sausage and garlic in very large skillet over medium high heat unti browned, breaking into pieces, about 20 minutes.
• Add green onions; stir until wilted, about 5minutes.
• Remove from heat.
• Mix in cilantro and poblano chiles.
• Toss both cheeses and cornstarch in large bowl until coated.
• Bring 2 cups broth to simmer in large pot over medium-high heat.
• Add cheese by cupfuls, whisking until each addition is almost melted before adding the next.
• Remove from heat.
• Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if too thick. Season with salt and pepper.
• Transfer to bowl; serve with tortilla chips.