Queso Fundido con Chorizo
This is not cheese dip as you may be thinking...it's better! This needs to be served immediately after it comes out of the oven, so make sure your guests are hungry.
Serves 6 – 8
- 1 tablespoon olive oil
- 1 length of Palacios Chorizo, sliced diagonally into 1/2 inch pieces
- 2 poblano peppers, sliced into 1/2 inch strips
- 1 1/2 pounds of cheese, shredded (we like Manchego, but Monterey Jack will work just fine)
- tortilla chips, bread cubes, blanched green beans and cauliflower or anything you think would be made better being dipped in spicy, bubbling cheese
*Note: This recipe works best with a cast-iron pan, but any stovetop-safe AND oven-safe pan will work.
Preheat the oven to 500 degrees.
In a cold pan, place the olive oil and the chorizo slices. Place over medium-high heat. When sizzling, stir and flip the chorizo, being sure to brown both sides. When both sides are brown, remove to a paper towed lined plate.
In the chorizo oil, saute the poblanos until softened, 5 - 7 minutes. Meanwhile, dice 4 to 5 of the chorizo slices into small cubes.
When the peppers are softened, add the diced chorizo and begin adding cheese directly to the pan, one handful at a time. When all the cheese is incorporated and melted, place the pan in the oven. When all of the cheese is bubbling and beginning to brown, remove the pan and serve IMMEDIATELY with the slices of chorizo and your assorted dippers.