Growing up in AZ, I have developed a love for southwestern food. You put anything in front of me with peppers, corn, black beans, cheese, spices etc., I love them! When I found this recipe I knew I had to make it! Unfortunately the picture does not do it justice, but the flavors are there!
Queso Fondido with Chorizo
Things you'll need:
1 tbsp olive or canola oil
2 chorizo links (about 6 oz total), 1/2-inch diced
1 tomato, seeded and diced
1 medium onion, coarsely chopped
1 large jalapeño or 2 large serranos, seeded and diced
3 tbsp tequila (optional – we forgot to add it)
8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar)
1/2 cup loosely packed cilantro, chopped
Queso Fondido with Chorizo
Things you'll need:
1 tbsp olive or canola oil
2 chorizo links (about 6 oz total), 1/2-inch diced
1 tomato, seeded and diced
1 medium onion, coarsely chopped
1 large jalapeño or 2 large serranos, seeded and diced
3 tbsp tequila (optional – we forgot to add it)
8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar)
1/2 cup loosely packed cilantro, chopped
- Heat the oil in an 8- or 10-inch skillet over medium-high heat.
- Add the chorizo and cook until lightly browned, about 4 minutes; drain off most of the liquid.
- Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes.
- Add the tequila (if using) and cook, stirring, until reduced to a glaze.
- Sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately in a warm dish with chips for dipping.
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