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 WITH CHORIZO, JALAPEñO AND CILANTRO
Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño and cilantro, served with chips and lime. You're welcome.
Provided by Melissa Clark
Categories quick, appetizer
Time 25m
Yield 4 sandwiches or 8 hors d'oeuvres servings
Number Of Ingredients 10
Steps:
- Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
- In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
- If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.
- If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 10 grams, Sodium 473 milligrams, Sugar 1 gram, TransFat 0 grams
QUESO FUNDIDO (MARK BITTMAN)
Make and share this Queso Fundido (Mark Bittman) recipe from Food.com.
Provided by ratherbeswimmin
Categories High Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 675.2, Fat 52.9, SaturatedFat 26.1, Cholesterol 122.5, Sodium 1797.2, Carbohydrate 13.2, Fiber 0.4, Sugar 1.4, Protein 36.3
MAC AND QUESO FUNDIDO
This recipe, adapted from "Chicano Eats: Recipes From My Mexican-American Kitchen" (Harper Design, 2020) by Esteban Castillo, is less dip than it is pasta - a smoky, spicy version of the best boxed macaroni and cheese you've ever had. Make a very simple roux, to which you add smoked paprika and three types of grated cheese (mozzarella, Mexican cheese blend and Parmesan). Stir in the noodles until they are glossy and coated. You could stop there or take it over the top by finishing the dish with crumbled, cooked chorizo and sautéed mushrooms.
Provided by Margaux Laskey
Categories dinner, meat, noodles, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
QUESO FUNDIDO
This ooey, gooey cheese dip gets a little kick from the addition of fresh jalapeño pepper and chorizo sausage. Serve the dip hot with soft tortillas, or tortilla chips, depending on your mood.
Provided by Melissa Clark
Categories easy, dips and spreads, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium skillet or a flame-proof gratin dish over moderate-high heat, cook chorizo until golden, about 5 minutes. Remove with a slotted spoon, leaving any rendered fat in pan.
- Stir in olive oil and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to medium-low. Cook, stirring constantly, until cheese is fully melted, about 3 minutes. Garnish with cilantro and chorizo and serve hot from pan with tortillas for scooping up mixture.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 14 grams, Sodium 603 milligrams, Sugar 0 grams
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