OH Yum, it’s addictively tasty …
Chorizo con Queso Fundido
(a.k.a. Molten Chorizo Queso Dip)!
This is one of those things in life that are of and in itself complete. Well, almost complete, add the tortilla chips and now we’re talking!
I’m admitting right here and now, that my biggest downfall in my eating habits is THIS STUFF! I seriously have to be chaperoned around this Chorizo Queso Dip. Apparently, I go into a “it’s MINE” kind of mode when it’s on the table. So I’m working on the sharing bit … still.
When I was in my late teens, I had the opportunity to do some volunteer missionary work at an English speaking school in Monterrey, N.L. Mexico. I was there for about a year and so enjoyed learning about their way of life and all the while, falling even more in love with their food. During my stay, one of the families invited me along with them for dinner and that’s when I first enjoyed this gorgeous queso fundido ~ molten cheese served incredibly hot with freshly made mounds of soft tortillas. Although this is one incredibly tasty appetizer, I would like to think of it as more of a meal … and yes, it has indeed been my appetizer and meal all at one time.
You can use this as a base to create so many varieties, including a gorgeous Queso and Beer Dip by substituting your favorite lager for the evaporated milk. If unable to find Chorizo, use any of your favorite spicy sausage meats or even a nice amount of crispy bacon and of course, it will be gorgeous.
I prefer to make this in a small 6 inch cast iron skillet, so that I’m only using one pan throughout from start to finish. The recipe amounts below are for this size, recipe can easily be doubled if needed. (Recipe will make about 2 1/2 – 3 cups depending on how much of the extras you add).
Now let the fundido begin! (I know cheesy…again, I know! Not to worry, I’ll stop now).
- 4 oz Smoked Chorizo, roughly chopped
- 3 - 4 Spring Onions, sliced
- 2 cups Mexican Cheese blend, grated (you can also use Monterrey Jack if preferred)
- 4 oz Cream Cheese, softened
- 2 oz Queso Fresco, crumbled plus extra for garnish
- 1/2 cup Evaporated Milk
- 1 small can Chili Peppers, (or Rotel tomatoes and chilies), drained
- Handful of Fresh Cilantro leaves, chopped and used for garnish
- Hot sauce, to spice up to your personal taste
- Fresh Jalepeno Peppers, sliced
- Preheat broiler.
- In a skillet over medium high heat, cook the chopped Chorizo for about 5 minutes. If using a cast iron skillet, place the cooked Chorizo in a dish and set aside.
- In a bowl, combine the grated Mexican Cheese, softened Cream Cheese, 2 oz of the Queso Fresco along with the Evaporated milk. If the mixture still seems to thick and a bit on the dry side, add more Evaporated Milk (up to 1/2 cup more) until mixture is creamy and well blended.
Microwave/Mini Slow Cooker Method:
- Place the blended Cheeses and milk in a microwavable bowl and heat for 1 minute, stir and add 30 seconds at a time until melted through and smooth. Transfer to the Mini Slow Cooker, top with Chorizo, Onions and more crumbled Queso Fresco and keep warm.
My favorite Broiler Method:
- Add the Cheese and Milk blend to an oven proof skillet or dish, place under the preheated broiler (about 6 - 8 inches from top) and broil until bubbly and starting to turn golden brown on top, about 2 - 5 minutes.
- Remove carefully from oven, top with the cooked Chorizo crumbles, chopped Spring Onions and more crumbled Queso Fresco.
- Serve with warm tortilla shells or tortilla chip and enjoy.
To make this a Queso and Beer Dip, substitute the Evaporated Milk for a nice lager (if you can spare one). Yum!You can also stir the Chorizo, Green Chilies and/or Rotel into the dip before broiling if preferred.Try adding 1/2 chopped small yellow onion and saute with the Chorizo until onions are translucent and continue as directed.Top with your favorite Mexican inspired favorites like fresh chopped Tomatoes, fresh Red or Green Chilies or Bell Peppers, Fresh Cilantro, Salsa or Hot Sauce.Just before serving try a light drizzle of your favorite lager over the top then stir it, then drink the rest while enjoying your new favorite dip. (This version is not suitable for children).
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.