Ingredients with Measurements:
- 1 lb. chorizo, casing removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 can (14 oz.) diced tomatoes, drained
- 1 lb. shredded Monterey Jack cheese
- 1 lb. shredded Cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
- Tortilla chips or warm tortillas, for serving
Special equipment needed:
- Cast iron skillet or oven-safe dish
- Oven or broiler
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet over medium heat, cook the chorizo until browned and cooked through, breaking it up into small pieces with a wooden spoon.
3. Add the onion, garlic, jalapeño, and bell peppers to the skillet and cook until softened, about 5 minutes.
4. Stir in the drained tomatoes and cook for another 2-3 minutes.
5. In a large bowl, combine the shredded Monterey Jack and Cheddar cheeses with the milk. Mix well.
6. Spread the chorizo mixture evenly in the bottom of the cast iron skillet or oven-safe dish.
7. Pour the cheese mixture over the top of the chorizo mixture.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve hot with tortilla chips or warm tortillas.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 35g
- Saturated fat: 18g
- Cholesterol: 100mg
- Sodium: 900mg
- Total carbohydrates: 7g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 28g
Substitutions for ingredients:
- Mexican chorizo can be substituted with Spanish chorizo or Italian sausage.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
- Monterey Jack cheese can be substituted with pepper jack cheese or Colby cheese.
- Cheddar cheese can be substituted with Colby-Jack cheese or Gouda cheese.
Variations:
- Add cooked and diced potatoes to the chorizo mixture for a heartier dish.
- Substitute the chorizo with cooked and crumbled bacon for a milder flavor.
- Add a can of black beans, drained and rinsed, to the chorizo mixture for added protein and fiber.
Tips and tricks:
- Use a cast iron skillet or oven-safe dish for even cooking and easy serving.
- Make sure to drain the diced tomatoes well to prevent the queso from becoming too watery.
- Serve the queso fundido with warm tortillas or tortilla chips for dipping.
Storage instructions:
- Store any leftover queso fundido in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the queso fundido in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the queso fundido in the cast iron skillet or oven-safe dish for a rustic presentation.
- Garnish with chopped fresh cilantro or sliced green onions for added color and flavor.
Pairings:
- Serve with a cold Mexican beer or a margarita for a refreshing drink pairing.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the queso fundido becomes too watery, try adding more shredded cheese to thicken it up.
Food safety advice:
- Make sure to cook the chorizo thoroughly to prevent any foodborne illnesses.
Food history:
- Queso fundido is a traditional Mexican dish that originated in the northern state of Chihuahua.
Flavor profiles:
- Spicy, cheesy, savory
Serving suggestions:
- Serve the queso fundido as an appetizer or as a main dish with a side of rice and beans.
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Region: Mexican