QUESO FUNDIDO
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
- Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
- Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.
QUESO FUNDIDO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield Makes about 4 cups
Number Of Ingredients 14
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!
QUESO FUNDIDO
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 30m
Yield enough for 8 people
Number Of Ingredients 10
Steps:
- Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.
GOAT CHEESE QUESO FUNDIDO (FONDUE)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.
GOATY QUESO FUNDIDO
Cheesy dip with a flavorful chili sauce. This is an easy interpretation of a celebrity chef's famous appetizer. Serve with tortilla chips.
Provided by Dezzie
Categories Cheese Dips and Spreads
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Blend chiles with juices, garlic, vinegar, honey, pinch salt, and pinch black pepper in a blender until smooth.
- Melt butter in a saucepan over medium heat. Whisk flour into into butter and stir until mixture is thick and flour cooks slightly, about 2 minutes. Slowly pour milk into butter-flour mixture, whisking constantly, until mixture thickens and is just beginning to bubble, 3 to 5 minutes. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper; remove from heat.
- Stir pepperjack cheese into milk mixture until cheese is melted and mixture is smooth. Pour cheese sauce into a baking dish; spread goat cheese slices over the sauce.
- Bake in the preheated oven until dip is golden and bubbling, 3 to 5 minutes. Drizzle chile sauce over the hot dip.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 8.4 g, Cholesterol 99.1 mg, Fat 32.3 g, Fiber 0.4 g, Protein 22.1 g, SaturatedFat 19.7 g, Sodium 982.9 mg, Sugar 4.5 g
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- Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.
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- Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won’t need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It’ll take about 6-7 minutes to cook.
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