This recipe comes from the pages of Mi Cocina Mexicana by Ariana Monika Ruiz. Here’s what Ariana has to say about this recipe, loved by her entire family:
“My children and I always enjoy heading over to our local favorite restaurant on Tuesdays, which is when they provide mariachi entertainment, also known as ‘Los Jarrones.’ It is so loud and crowded we actually don’t get to utter one word to each other, but that is okay because we are usually too busy stuffing our faces with the queso fundido,” says Ariana.
“The queso fundido comes out in a piping-hot dish, with melted cheesy goodness with chorizo on top. It also includes our choice of tortillas to rip apart and use for the ultimate cheese pull. I also like to make this at home; with a fresh batch of tortillas and homemade tostada chips, it makes the perfect appetizer. Be sure to take small bites because a mouthful is always enough to make my youngins start coughing!”
Enjoy! (And be sure to check out our favorite veggie side for Mexican food, too!)
Queso Fundido with Chorizo
Ingredients
- 2 serrano chilies, diced
- 1 large tomato, diced
- 1/2 cup chopped onion (80 g)
- 1 poblano pepper, whole
- 12 oz chorizo, casing removed (340 g)
- 2 cups shredded Monterey Jack cheese (226 g)
- 2 sprigs chopped cilantro for garnish
Instructions
- In a medium skillet over medium-low heat, cook the chilies, tomato, onion and poblano for about 3 minutes. Flip the poblano, and continue cooking the mixture 2 more minutes. Remove and peel the poblano. Slice it into strips, and add it back into the skillet.
- Add the chorizo to the skillet and continue cooking the mixture over medium-low heat until the chorizo is browned and cooked through, about 5 minutes.
- Reduce the heat to low, and sprinkle the shredded cheese on top of the chorizo mixture. Cover the skillet with a lid and continue cooking for about 5 minutes. The cheese will melt and become bubbly.
- Garnish with the dip with chopped cilantro, and serve it immediately with tortilla chips or warm tortillas.
Nutrition
Reprinted with permission from Mi Cocina Mexicana by Ariana Monika Ruiz. Page Street Publishing Co., 2024; Photography by Toni Zernik
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