QUESO FUNDIDO
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
- Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
- Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.
QUESO FUNDIDO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield Makes about 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
- Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
- Without cleaning the skillet, add the onion and bell peppers.
- Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
- Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
- Add one-third of the vegetables . . .
- And one-third of the chorizo.
- Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
- Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
- Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
- Serve immediately with tortilla chips . . .
- Or carrot sticks and cauliflower florets if you want to avoid chips!
QUESO FUNDIDO
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
Nutrition Facts : Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
JALAPENO QUESO FUNDIDO
Cheese stars in this spicy, beer-blasted dip, and grating your own makes all the difference. Pre-shredded cheeses have a coating on the strands that prevent the complete and luscious melting achieved with freshly grated cheese. This dish is best served hot and fresh (not reheated), so wait until your guests have all arrived before popping it under the broiler.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Pour oil to a depth of 2 inches into a medium saucepan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon. Sprinkle the chips with the lime salt while they are still hot. Set aside.
- Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes. Add the tomato and cook until softened, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine.
- When ready to serve, preheat the broiler. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with the chips.
QUESO FUNDIDO WITH CORNBREAD DIPPERS
Cheesy fondue with a spicy kick of peppers! Not for those who can't stand the heat. I'm not normally a big fan of spicy foods, but this is delicious.
Provided by LibraChick93093
Categories High In...
Time 1h15m
Yield 48 dippers, 48 serving(s)
Number Of Ingredients 9
Steps:
- For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers.
- Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.
- Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.
Nutrition Facts : Calories 57.5, Fat 3.4, SaturatedFat 1.9, Cholesterol 8.4, Sodium 97.1, Carbohydrate 4.4, Fiber 0.5, Sugar 1.3, Protein 2.3
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