Chorizo Queso Fundido
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Chorizo Queso Fundido
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Chorizo Queso Fundido has all the best south-of-the-border flavors in one magnificent, ooey, gooey, meaty Tex-Mex appetizer you'll crave!
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Ingredients
- 2 teaspoons vegetable oil
- ½ cup ground Mexican chorizo cooked and crumbled
- 2 tablespoons white onion peeled and diced
- 2 tablespoons green bell pepper cored and diced
- 2 tablespoons red bell pepper cored and diced
- 2 tablespoons fresh cilantro chopped
- 1 Jalapeño seeds removed & finely diced
- 1 teaspoon chili powder
- 1 ½ cup pepper jack cheese shredded
- 1 ½ cup sharp cheddar shredded
- 1 lime cut into wedges
- 1 plum tomato seeds and pulp removed, diced
- tortilla chips for serving
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Instructions
- Heat a cast-iron skillet (or oven-safe skillet) over high heat. Once hot, add the vegetable oil. Add the cooked chorizo, onion, bell peppers, cilantro, jalapeno, and chili powder. Sauté until soft, about 2-3 minutes, stirring often. Remove from the heat.
- Turn on the oven broiler to high heat.
- Sprinkle the shredded cheeses evenly over the chorizo and vegetable mixture. Do not attempt to stir the ingredients, as they will get clumpy.
- Place the skillet under the broiler for 3-4 minutes, or until the cheese is melted, browned, and bubbling.
- Carefully remove the skillet from the oven. Top the queso fundido with the juice of 1 lime, some diced tomatoes, and more cilantro, if desired. Serve warm with tortilla chips.
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Notes
- You can cook the chorizo ahead of time since it'll warm through with the vegetables. You can also start this recipe by cooking the chorizo in the skillet, then add the vegetables (using the chorizo grease as the fat instead of vegetable oil), and proceed as directed.
- You can cook the chorizo ahead of time since it'll warm through with the vegetables. You can also start this recipe by cooking the chorizo in the skillet, then add the vegetables (using the chorizo grease as the fat instead of vegetable oil), and proceed as directed.
- To cook ground Mexican chorizo: Place a skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and crumbly, about 5-10 minutes.
- You can cook the chorizo ahead of time since it'll warm through with the vegetables. You can also start this recipe by cooking the chorizo in the skillet, then add the vegetables (using the chorizo grease as the fat instead of vegetable oil), and proceed as directed.
Nutrition Information
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Calories
275kcal
(14%)
Carbohydrates
3g
(1%)
Protein
16g
(32%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
67mg
(22%)
Sodium
361mg
(15%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
933IU
(19%)
Vitamin C
18mg
(20%)
Calcium
422mg
(42%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 67mg | 22% |
| Sodium | 361mg | 15% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 18mg | 20% |
| Calcium | 422mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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