I am always on the lookout for a good appetizer or dip recipe and I have quite the collection now, but really, can you have too many go to recipes that are handy to have in your repertoire and people absolutely love. I found this one in a recent Bon Appetit magazine and thought it interesting enough to try and I am glad I did because is is really a good one. It is a bit more finicky than I thought it would be because it is hard to keep the cheese melty, but I am thinking that when I try it again I will use a mix of Velveeta and jack instead of the cheddar. I know, Velveeta, but really in some applications it is the best deal. The recipe is more about the flavors that the chorizo and the salsa impart, so using a low melt cheese will make it all the better.
Queso Fundido (adapted from Bon Appetit)
- 1 small tomato, small dice
- 1 Serrano chili, stemmed, seeded and finely chopped
- 2 tablespoons finely chopped fresh oregano
- Kosher salt
- 8 ounces coarsely shredded medium cheddar cheese
- 8 ounces coarsely shredded Monterrey jack cheese
- 1 tablespoon all-purpose flour
- 4 ounces crumbled fresh Mexican chorizo sausage
- 1/2 cup minced white onion
- 1/2 cup lager beer
- tortilla chips
- In a small bowl mix together the tomato, chili and oregano. Season with salt to taste. Let sit for about 30 minutes at room temperature. Stir again.
- In another bowl toss together the cheddar and the jack cheeses with the flour. Set aside.
- In a medium sauce pan cook the chorizo for about 1 minute until fat starts to render over medium heat. Add the onion and cook until sausage is browned and onions are softened, about 5 to 8 minutes.
- Remove sausage and onions to a bowl and reduce heat to low. Add beer to the sauce pan and simmer until beer is warmed. Start adding cheese mixture to beer by small handfuls and stir until each addition of the cheese mixture has melted and is Incorporated. When all the cheese and flour has been Incorporated add the chorizo mixture. Stir until well.
- Pour into a serving dish or small cast-iron skillet that has been preheated and top with salsa. Serve with chips.
I have made this twice in the last week and tried it the second time in a small slow cooker. The dip separated and I had to keep stirring it, so it worked better the first time when I served it in a preheated dish (cast iron would be ideal). This is really a tasty dip and it is going in my regular file for sure.