Mac And Queso Fundido Recipes

Steps:

• Bring a large pot of well-salted water to a boil over high heat for the pasta.
• As the water comes to a boil, heat the vegetable oil in a large skillet over medium. Add the mushrooms and cook until crispy and golden brown all over, about 5 minutes on each side. Season with a pinch of salt and pepper, and transfer to a plate. Wipe out the skillet.
• Line another plate with paper towels. Add the chorizo to the skillet and cook, crumbling the meat with a spatula, until the fat has rendered and the chorizo is crispy, 10 to 12 minutes. Remove and set aside on the paper towels to drain.
• Drop the pasta into the boiling water and cook according to the package directions. Drain and return the pasta back to the pot.
• Meanwhile, in the skillet, melt the butter over medium heat. Stir in the garlic and cook for 2 minutes. Whisk in the flour, then slowly whisk in the stock. Once the stock is incorporated, whisk in the milk and cream until smooth. Whisk in onion powder and smoked paprika, then cook until the mixture begins to thicken, about 3 minutes. Remove from the heat and stir in the mozzarella, Mexican cheese blend and Parmesan until completely melted. Adjust the salt to taste.
• Add the cheese sauce to the pasta and stir to evenly coat the pasta in the sauce. Leave in the pot or transfer to a serving dish and top with the mushrooms and chorizo, if using. Garnish with scallions and serve immediately.

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.
• Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.
• Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.

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 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:

• Preheat broiler with rack 4 inches from heating element. Heat a large ovenproof skillet over medium-high. Swirl in oil. Add poblano and cook, 3 minutes. Add onion and season with salt. Cook until onion is softened and poblano is slightly charred, 4 minutes. Add serrano and cook until softened, 2 minutes more. Remove from heat. Add both cheeses. Broil until bubbly and browned in spots, 2 to 3 minutes. Serve with jicama sticks, radishes, and tortilla chips.

Steps:

• For the charred poblanos and sides:.
• Preheat the oven to 375 degrees F. Put the poblanos directly on top of the burner on high heat, turning with tongs until completely charred black, about 5 minutes. Place in a bowl and cover with a dish towel for 10 minutes. Rub off the skin with your hands or a paper towel, remove the seeds and cut into strips. Reserve.
• Heat the vegetable oil in a large skillet over medium-high heat. Add in the onions, sprinkle with salt and saute until caramelized, stirring often, 25 to 30 minutes. Reserve.
• Meanwhile, halve the fingerling potatoes and toss in a bowl with olive oil, half of the thyme, the rosemary and half of the garlic, and sprinkle with salt and pepper. Roast on a baking sheet at until golden brown, 25 to 30 minutes.
• Toss the grape tomatoes with olive oil, salt, the sugar, the remaining 2 sprigs thyme and half head garlic and drizzle with balsamic vinegar. Roast on a baking sheet until softened and beginning to char, 15 to 20 minutes.
• For the queso fundido:.
• Increase the oven to 400 degrees F. Melt the butter in a saucepot over medium heat, and then stir in the flour and cook, 2 minutes. Add the milk and cook until thickened, whisking occasionally, 8 minutes. Turn off the heat, add the cheeses and combine well. The mixture will be dough-like; it won't get oozy until it gets in the oven.
• Transfer the mixture to a 10-inch cast-iron skillet or shallow baking dish, and spread evenly. Bake 6 minutes, stir and bake another 6 minutes, then stir again. Put under the broiler until the cheese is browned in spots. Serve immediately with the dipping sides of the roasted poblanos, caramelized onions, roasted fingerlings and tomatoes, gherkins, slices of baguette and dried sausage.
• Cook's Note:.
• If you don't have a gas burner, you can char your poblanos under the broiler as well.

Steps:

• Preheat oven to 375°; roast chile in a dry skillet over medium heat (or over an open flame), turning to brown on all sides; cool it, then peel, seed, stem, and chop.
• Liberally butter a 9-inch gratin dish or similar baking dish and put it in the oven.
• Meanwhile, add the oil to a large skillet; turn heat to med-high.
• Add in onion; cook/stir occasionally, until translucent, 3-5 minutes.
• Add in the chile and chorizo; cook/stir occasionally, until the choirzo is cooked through, about 5 minutes; drain oil from pan.
• Layer the cheese across the bottom of the heated gratin dish and sprinkle the chorizo mixture on top.
• Bake until the cheese melts, about 10 minutes.
• Scoop the hot melted cheese and chorizo into warm tortillas and serve.