Queso Fundido

Prep Time:

10 mins

Cook Time:

18 mins

Total Time:

28 mins

Servings:

Yield:

3 cups

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Ingredients

5 ounces uncooked chorizo sausage
1 cup chopped white onion
1 small fresh serrano chile pepper, finely chopped (remove seeds for milder flavor)
1 tablespoon vegetable oil (optional)
1/4 teaspoon kosher salt
3 cups shredded Chihuahua or Monterey Jack cheese
Assorted toppers such as: pico de gallo, avocado, cilantro, and/or sliced radishes
16 soft corn or flour tortillas, warmed

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Brown chorizo in an 8-inch cast-iron skillet, over medium, 5 to 7 minutes.

Recipe Tip

If you don’t have an 8-inch cast iron skillet, use a small oven-going, broiler-safe skillet. Alternatively, the chorizo, onion, and pepper elements can be prepared on the stovetop and then transferred to a small (1 to 1 1/2 -quart) casserole dish. Add cheese and bake as directed, omitting the broil step.
Using a slotted spoon, transfer to a paper-towel lined plate to drain. In the same skillet, add oil if needed and cook onion and chile pepper until softened, 5 to 8 minutes. Season with salt.
Stir in all but 2 tablespoons of the chorizo and sprinkle with Chihuahua cheese.
Bake in the preheated oven until cheese melts and bubbles, 8 to 10 minutes. If desired, broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is beginning to blister.
Top with reserved chorizo and desired toppers. Serve with warm tortillas.