Spanish Queso Fundido Dipeasy prep time 25 mins | cook time 10 mins | SERVINGS 7
1 tbsp cumin powder
1 ½ tbsp smoky paprika
1 tsp Aleppo pepper, crushed
1 ½ tbsp garlic, minced
1 Roma tomato, diced
1 jalapeño chili, seeded & diced
8 oz La Fe Queso Fresco, shredded
8 oz La Fe Mozzarella, shredded
1 tbsp flour
5 oz chorizo sausage, casing removed
1 small onion, finely diced
½ cup Mexican beer
An assortment of tortilla chips (white, yellow or sweet potato)
Heat skillet pan on medium heat and add in cumin powder, paprika, Aleppo pepper spice and toast for a few minutes, or until the mixture is fragrant. Next, add in the minced garlic and sauté for about 1 minute. Remove the skillet from the heat and set aside.
Take a small bowl and mix together tomato & jalapeño chili then, set aside.
In a medium-sized bowl, toss together the La Fe Mozzarella Cheese & La Fe Queso Fresco with the flour.
In another skillet over medium-high heat, start cooking the chorizo for about 2 minutes; breaking up large pieces. Then, add in the diced small onion and spice/garlic mixture and cook until the onion and chorizo is fully cooked. This should take about 5 minutes. Set aside the chorizo mixture in a small bowl.
Add the Mexican beer to the skillet and bring to a simmer. Stir occasionally and scrape up any brown bits that appear at the bottom of the skillet.
Slowly add the La Fe cheeses mixture ¼ cup at a time then, whisk together until the cheeses are blended and the mixture is smooth. Take ¾ of the chorizo mixture and stir into the cheese. Reserve the remainder of the chorizo mixture. Add the salt into the cheese and stir until well incorporated.
Serve with the extra chorizo mixture added on top in the center of the cheese dip. Finish off by garnishing the cheese dip with salsa and serve with tortilla chips of your choice. Enjoy!