Queso Fundido

Queso Fundito | browneyedbaker.com #recipe #CincodeMayo

Happy Cinco de Mayo!

Are you celebrating today by drowning yourself in chips, salsa and guacamole? Maybe a margarita or two? All perfectly good options, I think. If you’re in a festive mood, but are unsure of what to make, check out my Cinco de Mayo roundup from last week, or… make queso fundido!

I can’t believe that it took until I was 33 years old to discover queso fundido. I mean, it’s a big pan of melted cheese with spicy sausage… How could this have not been on my radar sooner?

Queso Fundito | browneyedbaker.com #recipe #CincodeMayo

It so happened that Ree and Gaby made this within a week of each other prior to the Super Bowl this year and I became obsessed with it. Traditionally, this is actually a flambéed dish (fancy!), believe it or not. I found a ton of different variations on this dish, and I finally threw together my own spin, complete with spicy chorizo sausage, jalapeños, and three different types of cheese. Pile it all into a cast iron skillet, bake it, then dig into the ooey, gooey, spicy cheesiness.

Grab a big bag of chips… you’re going to need them! Cheers!

Queso Fundito | browneyedbaker.com #recipe #CincodeMayo

One year ago: Chocolate Pavlova with Mascarpone and Raspberries
Two years ago: Mint Julep Jello Shots
Three years ago: Margarita Cupcakes
Four years ago: Cinnamon Raisin Walnut Bread
Five years ago: Three Cheese Beer Bread

Queso Fundido

Yield: 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

A fabulous appetizer with layers of ooey, gooey cheese and spicy chorizo sausage.

Ingredients:

8 ounces chorizo sausage, casings removed
1 medium yellow onion, finely chopped
2 jalapeño peppers, seeded and finely chopped
8 ounces sharp cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
4 ounces pepper jack cheese, shredded
Cilantro, to garnish
Tortilla chips, for serving

Directions:

1. Preheat oven to 400 degrees F.

2. In a medium skillet, cook the chorizo over medium heat, breaking it up as it cooks, until completely browned. Remove with a slotted spoon to a paper towel-lined plate to drain.

3. Pour off all but 1 tablespoon of the grease and add the onion and jalapeños to the pan and cook over medium heat until softened, about 5 minutes. Remove from the heat and add the sausage back to the pan, stirring to combine with the onion mixture.

4. In an 8-inch cast iron skillet, place ¼ of the shredded cheese, then layer with one-third of of the sausage mixture. Repeat twice more, then top with the remaining shredded cheese. Place in the oven and bake until the cheese is completely melted and bubbly. (Be careful not to over-bake, as the cheese will become firm on top and it will be difficult to scoop it out with chips!) Sprinkle with cilantro and serve immediately with your favorite tortilla chips.