25 Minute Queso Fundido bursting with spicy chorizo sausage and 3 cheeses is the cheese dip of your dreams! This spicy, gooey melty Queso Fundido Queso is truly one of my favorite dips ever. It should come with a warning: you will want to eat the entire thing! And so will all your guests. This warm, salty, gooey hot skillet dip is perfect for all your parties and can be prepped entirely ahead of time then baked when guests arrive!
20 min
Serves
12
Medium
Mexican
Ingredients
- 8-9 oz. Mexican chorizo
- 1/2 large yellow onion (diced)
- 1 serrano chile pepper (seeded and diced)
- 2-3 garlic cloves (minced)
- 2 cups (480ml) freshly grated Monterrey or Oaxaca cheese (8 oz)
- 1 cup (240ml) freshly grated mozzarella or Oaxaca cheese (4 oz.)
- 1 cup (240ml) freshly grated sharp cheddar cheese (4 oz.)
- 1 tbsp flour
- 3/4 cup low sodium chicken broth
- 1/2 cup pinto beans (rinsed and drained)
- 1 15 oz. can tomatoes with green chiles (drained, (Rotel)
- 2 chopped Roma tomatoes
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- Tortilla Chips for serving
Preparation
Not specified
Cooking
- Preheat oven to 400°F (200°C).
- Add cheese to a medium bowl and toss with flour.
- Set aside.
- Heat a large cast iron skillet to medium-high heat.
- Add chorizo and cook and crumble for 5 minutes.
- Add onions and serrano pepper and cook until the chorizo is crisp and the onion is softened, 5-7 minutes.
- Add garlic and sauté 30 seconds.
- Drain off any excess fat and remove to a bowl (NOT the cheese bowl), do not wipe out the skillet.
- Turn heat to the lowest setting and add chicken broth.
- Whisking constantly, add the cheese mixture a little bit at a time until melted and smooth.
- Stir in the beans, tomatoes, and chorizo mixture.
- Bake at 400°F (200°C) until cheese is hot and bubbly BUT not hardened on the top, about 5-7 minutes.
- Garnish with tomatoes, green onions and cilantro.
- Serve immediately with tortilla chips.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
