The only thing better than cheese, is melted cheese. – Rachel Hollis
I just made that quote up, but I’m hoping it becomes a meme and breaks the internet because it’s so true. Case in point? This queso fundido! If you’ve never had queso fundido before than I am so excited to introduce the two of you… I’m sure you’re going to be besties! It’s melted cheese and salsa and chorizo and we even added little beer. The brew adds the yummiest depth of flavor that’s going to knock your socks off!
Let’s star by making a quick little salsa to go on top of our queso once it’s done. It needs that fresh cold layer added to the melted cheese. In a small bowl, combine the tomatoes, serrano pepper, oregano, salt and pepper. Cover and put in the fridge until you’re read to serve.
Next toss the shredded cheese together with the flour, making sure it’s well coated. This will help thicken the cheese sauce. Set aside.
Set a skillet on the stove to medium high and brown the chorizo.
Once browned, transfer to a bowl, and add the beer to the skillet. When the beer bubbles and starts to simmer, start stirring in the cheese, a handful at a time. Keep stirring and adding until all the cheese has been added to the pot and has melted.
Spoon the chorizo and onions on top and swirl it somewhat into the melted cheese. Top with the quick salsa from earlier, right before serving.
Serve with warmed tortillas or with chips on the side.
If you need to rewarm your queso fundido, just place it on the stove over low heat and stir until warmed through.
- 1 small roma tomato, diced
- 1 small serrano pepper, seeded and chopped
- 2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded Cheddar and Jack cheese blend
- 2 tablespoons flour
- 4-ounces fresh chorizo
- 1 small yellow onion, diced
- 1 cup lager beer (or chicken stock)
- chips for serving
- In a small bowl, combine the tomato, serrano pepper, oregano, salt and pepper. Set aside.
- In a large bowl, toss together the cheese with the flour until well coated. Set aside.
- Set a large cast iron skillet over medium-high heat. Cook the chorizo, breaking up with a wooden spoon, until browned, about 8 minutes. Add the onion and continue to cook until softened. Remove with a slotted spoon and transfer to a plate.
- Pour the beer into the skillet and bring to a simmer. Stir in the cheese, a handful at a time, until melted through. Remove from heat, stir in the chorizo and top with the salsa. Serve with warmed tortillas or chips on the side.