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5.0 from 6 votes

Queso Fundido con Chorizo

This Queso Fundido Con Chorizo is a cheesy, melty dip that is loaded with flavor. Serve with your favorite tortilla chips for the ultimate party dip.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10
Calories: 362 kcal
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 9 ounces Mexican chorizo casings removed
  • 1 can chopped green chilis 8 ounces
  • 1 pound Monterey jack cheese freshly grated
  • 1 pound mozzarella cheese freshly grated
  • 1 cup Pico de Gallo

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Brown the chorizo in a cast iron skillet over medium high heat, breaking it up as it cooks, until the chorizo is browned.
  3. Drain off any excess grease.  Reserve about a 1/3 cup of the chorizo for the topping.
  4. Stir in the green chilis.
  5. Then place the grated cheeses on top of the chorizo in the pan and cover the chorizo with the cheese.
  6. Bake for 10-12 minutes until the cheese is melted and bubbling (be careful not to over cook).
  7. Remove from the skillet and top with the reserved chorizo and pico de Gallo.
  8. Serve warm with chips and enjoy!

Notes

  • Refrigerate the leftovers in an airtight container for up to 1 week.

Nutrition Information

Calories 362kcal (18%) Carbohydrates 6g (2%) Protein 24g (48%) Fat 27g (42%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 94mg (31%) Sodium 806mg (34%) Potassium 97mg (3%) Fiber 0.4g (2%) Sugar 3g (6%) Vitamin A 919IU (18%) Vitamin C 14mg (16%) Calcium 581mg (58%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 362

% Daily Value*

Calories 362kcal 18%
Carbohydrates 6g 2%
Protein 24g 48%
Fat 27g 42%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 94mg 31%
Sodium 806mg 34%
Potassium 97mg 2%
Fiber 0.4g 2%
Sugar 3g 6%
Vitamin A 919IU 18%
Vitamin C 14mg 16%
Calcium 581mg 58%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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