Groundhog does it again, so we make queso fundido…
Groundhog Phil has done it again and looks like winter is staying a little longer. This time of the year we crave easy cooking nights that feel like a hug. Queso fundido is found throughout Northern Mexico, typically served as an antojito (little craving or appetizer), but in my house we often make it as a quick weeknight dinner. Add some guacamole side and pickled vegetables along with some vino and you are set.
Traditionally, queso fundido is made with chorizo but rest assured you can swap it for mushrooms for a vegetarian version.
Ingredients
5 ounces of loose red or green Mexican chorizo
3 cups white melting cheese grated, we like Monterey or Chihuahua
Yoli flour tortillas or totopos for serving
Yoli Del Rancho Salsa
Preheat oven at 350. In a cast iron pan cook chorizo at medium heat until it is completely cooked through, about 7 minutes. Remove the excess fat from the chorizo and add shredded cheese, mix well. Drizzle 2 – 3 tablespoons of Yoli Del Rancho Salsa. Place the cast iron pan in the oven and bake for about 10 minutes or until cheese is completely melted. Serve with warm Yoli flour tortillas or totopos.
Variations, sauté 1/2 cup of chopped mushrooms with 1/4 yellow onion with 2 tablespoons of olive oil. Season with sea salt and 1 tsp chile powder and 1 tsp of paprika for 7 – 9 minutes. Then add cheese, mix well and bake for 10 minutes or until cheese is completely melted.
In KC? Come and check our Yoli Westside shop where we are featuring:
Local Pig Red Chorizo – a staple in KC households sine their early days at the East Bottoms. Why we love it? The pork is sourced from Kansas City farmers and the grind is thicker making it a meatier option that doesn’t dissolve instantly like other brands.
Hemme Brothers Mediterranean Cheese – Based in Sweet Springs, Missouri Dave and his family have been producing incredible cheeses from quark to beautiful cheddar. Not too long ago, they developed their version of white melting cheese. Not quite mozzarella and not quite Monterey – it’s the closest I have tasted to cheese you find in the Northen Mexico. Perfect for quesadillas or queso fundido.