Queso Fundido
This decadent chorizo and cheese fondue is a fiesta in every bite, blending the rich flavors of chorizo, roasted chilies, and Mexican beer with gooey melted Monterey jack cheese. Scoop up a generous spoonful onto a tortilla chip and indulge in the savory, cheesy goodness that will have your guests coming back for more.
— Constant Cookbook
Ingredients
- 2 Tbs. vegetable oil
- 1 lb. chorizo, casings removed and sausage crumbled
- 2 yellow onions, diced
- 1 tsp. diced jalapeño, plus more, to taste
- 1/4 cup chopped cremini or button mushrooms (optional)
- 1 1/2 cups canned roasted chilies, drained and diced
- 1 1/2 cups amber Mexican beer, such as Negra Modelo
- 2 lb. Monterey jack cheese, shredded
- 2 Tbs. cornstarch
- Salt, to taste
- Tortilla chips for serving
Instructions
- In a large sauté pan over medium heat, warm the vegetable oil. Add the chorizo and cook, crumbling it with the back of a spoon, until lightly browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate.
- Pour off all but 2 Tbs. of the fat from the pan and return the pan to medium heat. Add the onions and jalapeño and cook until the onions are softened but not browned, 6 to 7 minutes. Add the mushrooms and cook until softened, about 3 minutes. Add the chilies and cook for 2 minutes. Add 2 Tbs. of the beer and stir to scrape up the browned bits from the pan bottom. Transfer the mixture to a large bowl and add the chorizo.
- In the insert of a stovetop-safe fondue pot, combine the remaining beer, the cheese and cornstarch. Set over medium-low heat and cook, using a wooden spoon to stir in a figure-eight motion, until the cheese melts, about 4 minutes. Add the chorizo-vegetable mixture and stir to combine. Season with salt.
- Place the insert in the fondue pot stand over candles or sterno burners according to the manufacturer's instructions. Serve with tortilla chips. Serves 12 to 14.
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