WEEKDAYS 1e|12c|p

Chorizo Queso Fundido

Michael Symon
Servings: 6
0 to 15 min

Nothing says midnight snack like a ooey gooey cheesy dip!

  • Ingredients
  • step-by-step directions
Chorizo Queso Fundido
  • 2 tablespoons olive oil
  • 1/2 pound fresh chorizo (removed from casing)
  • 1-2 jalapenos (sliced)
  • 1 pound Monterey Jack cheese (shredded)
  • 1 cup sour cream
  • 1/2 cup scallions (thinly sliced)
  • 1/2 cup fresh cilantro (roughly chopped)
  • 1-2 limes (cut into wedges, to serve)
  • 1 bag tortilla chips (to serve)
  • freshly ground black pepper (to taste)
  • Place a large skillet or sauté pan over medium-high heat. Add oil along with the chorizo. Cook, breaking up with the back of a wooden spoon, until it beings to brown, about 5 minutes. Add the jalapeno and cook until fragrant, about 1 more minute. Remove from the heat.
  • Preheat oven to broil.
  • In a large mixing bowl, add the chorizo mixture, Monterey Jack cheese, sour cream, scallions and cilantro. Season with pepper mix to combine. Transfer mixture to an oval casserole dish or skillet and spread into an even layer. Place under the broiler until golden brown and bubbly. Remove and set aside to cool slightly before serving.
  • Squeeze fresh lime juice over the top. Serve with lime wedges and tortilla chips.
  • Tip: make the dip ahead of time, cover and store in the refrigerator or freezer. Bake off the dip before serving!
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