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Ingredients
3 ounces chorizo, sliced ¼ inch thick
1 teaspoon olive oil
½ to 1 jalapeño pepper, seeded, if desired, and finely chopped
½ pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small
1 tablespoon chopped fresh cilantro
Corn or flour tortillas, for serving
Nutritional analysis per serving (4 servings)
4 grams carbs; 64 milligrams cholesterol; 298 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 24 grams fat; 511 milligrams sodium; 17 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium skillet or a flame-proof gratin dish over moderate-high heat, cook chorizo until golden, about 5 minutes. Remove with a slotted spoon, leaving any rendered fat in pan.
- Step 2
Stir in olive oil and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to medium-low. Cook, stirring constantly, until cheese is fully melted, about 3 minutes. Garnish with cilantro and chorizo and serve hot from pan with tortillas for scooping up mixture.
Private Notes
Comments
Looking at the ingredients made me skeptical but Against my better judgement I gave this a try.
No bueno
Maybe there needs to be clarification on what exactly to expect but there's no way you're getting anything other than a wadded ball of cheese. Cheese doesn't just instantly melt into a dipping sauce, it needs more liquids or steps.
Hey it's melted cheese so it's edible, but I've never had queso fundido like this.
I guess I do not like Oaxacan cheese. I have never knowingly tried it, and this was my first time using it. (From Whole Foods, and made in the U.S. Maybe it's not the same.) Even when the cheese was hot, it chewed like rubber. It squeaked and snapped. Totally unpleasant. The chorizo was good!
Mine came out like an unwieldy blob. Inedible. Made with Oaxacan cheese.
This was so easy and delicious! I had my doubts about the consistency of the melted cheese, but it was easily dippable as long as it was warm. (I used mozzerella, which was just stringy enough to be fun, and of course it firmed up, like any cheese, as it cooled.)