Queso Fundido
Wednesday, July 1, 2020
Who doesn't love a good queso. Though a queso with Chorizo, some spice and some good cheese is always the adult way to go. The Manchego cheese gives you a nice creamy earthy flavor and the gooeyness you want in your cheese dip. While the Cotija adds a nice saltiness to bring it all together. Added that this can all be made and served in one cast-iron skillet is even better. You can make this to the point of placing in under the broiler ahead a time and then it takes 2 minutes to finish. Or go ahead and cook it all the way and reheat to bring back the gooey deliciousness. Served with some charred tortillas, limes or your standard tortilla chips.
Ingredients
3 poblano peppers
1½ lbs. chorizo, casings removed
10 oz. Cotija cheese
10 oz. Manchego cheese
2 green onions, cut on the diagonal
1 bunch fresh cilantro
Instructions
Heat the cast-iron skillet over medium-high heat.
Add the poblano peppers. Flipping ever couple minutes, char all the peppers whole until they are charred all over.
Remove the poblano peppers from the pan. Cool on a cutting board.
Heat 1 Tbsp. of olive oil in the cast-iron.
Cook the chorizo, breaking into smaller pieces with a wooden spoon, until browned and cooked throughly.
Remove the chorizo from the pan and drain on a paper towel.
Remove cast-iron skillet from the heat.
Preheat your boiler to high.
Grate both of the cheese and combine in a medium size bowl.
Remove the char and wax outside from the poblano peppers. Remove the tops and seeds.
Chop the poblano peppers into a large dice.
Add the chorizo back into the cast-iron skillet creating an even layer.
Cover the chorizo with half of the cheese mixture.
Top the cheese with the diced poblano peppers.
Add the remaining the cheese. Pat mixture down to make sure you have any mixture layering throughout.
Broil until cheese is melted and beginning to brown, approximately 3 minutes.
Top with the green onions and the leaves of the cilantro.
Tags
Appetizer
