E-News Header
Home Cooking Classes E-News Archive
Quesadillas Vegetarianas

Queso Fundido
Mexican Fondue
Makes 4-5 appetizer serving

Although different from the fondue enjoyed in Europe, this dish highlights the melty goodness of cheese and will make a wonderful starter for your next fiesta.

3 ounces crumbled chorizo
1 jalapeño pepper, minced
2 cups shredded Oaxacan, asadero, or Chihuahua cheese
1 tablespoon shopped fresh cilantro
Corn tortillas or tortilla chips for dipping

In a cast-iron skillet, cook the chorizo over medium-high heat until browned, about 5 minutes. Remove the chorizo with a slotted spoon, leaving the fat in the pan. Set the chorizo aside.

Add in the jalapeño and cook, stirring, for about 1 minute, then add the cheese. Reduce the heat to low and stir until all of the cheese is melted, about 3 minutes. Remove from the heat and sprinkle on the chorizo and cilantro.

Serve the fundido – pan and all – with warm tortillas or tortilla chips on the side for dipping.

NOTE: If you can’t find Mexican cheeses in your area, you can substitute Monterey Jack or mozzarella cheese. Also, see the jalapeno if you want to turn down the fire.

VARIATION: To make a vegetarian version, substitute the chorizo with 2 tablespoons olive oil, some chopped mushrooms, and chopped bell peppers. Follow the rest of the directions, as above.



Browning Chorizo

Jalapeño Diced

Sauteing Jalapeño

Shredding Cheese

Reprinted with permission from Quick & Easy Mexican Cooking by Cecilia Hae-Jin Lee. Copyright 2011. Published by Chronicle Books, San Francisco, CA. All rights reserved.
KitchenArt | 1550 Win Hentschel Blvd | West Lafayette | IN | 47906 | (765) 497-3878 | Copyright 2016 - Acorn Advisors