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easy prep time 10 mins | cook time 15 mins servings 0

Ingredients

    8 ounces LaFe Chorizo Parrillero

    1 cup white onion, diced small

    1 whole Poblano pepper, stemmed, seeded and diced small (about 1 cup)

    8 ounces Monterey Jack cheese, shredded

    8 ounces Oasaca cheese, shredded

    1 10-ounce can Rotel diced tomatoes with chiles, drained

    1/2 cup fresh cilantro coarsely chopped

    Tortilla chips for serving

Directions

  • STEP ONE

    Preheat the oven to 375 degrees F.

  • STEP TWO

    In a cast iron skillet sprayed with a little kitchen pan spray over medium high heat, add chorizo and break up as you cook.

  • STEP THREE

    After the beef has cooked and slightly browned, drain into a sieve and discard the fat. Then pour the cooked chorizo out onto paper towels to absorb any remaining grease.

  • STEP FOUR

    Spray a little more kitchen pan spray if needed in the skillet and add the diced white onion and diced poblano pepper and cook 4-5 minutes to soften.

  • STEP FIVE

    Add the cooked drained chorizo into the pan with the onion and peppers and stir to combine.

  • STEP SIX

    Sprinkle on the jack and Oaxaca cheese and place into the preheated oven for 5-8 minutes just to melt the cheese. Do not leave in longer or the cheese will go from stringy to tough and hard. Ours was ready in five minutes.

  • STEP SEVEN

    Garnish with the drained canned tomatoes and the fresh cilantro.

  • STEP EIGHT

    Place a pot holder over the handle of the pan to remind guests that it is hot – then serve right out of the skillet with tortilla chips.

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