Queso Fundido with Chorizo
We recommend D'Artagnan Spanish-style chorizo for this recipe. Made from heritage pork, it has great flavor and is widely available. If you don't have a fondue pot, you can serve the queso fundido in the skillet it is cooked in; return it to the stove and warm over low as needed. This recipe is adapted from Martha Stewart's Appetizers.
- Total Time:
- Servings: 8
Photography: David Malosh
Source: Martha Stewart Living, December 2012
- 2 tablespoons extra-virgin olive oil
- 1 pound Spanish (cured) chorizo, sliced on the bias 3/8 inch thick
- 1 cup finely chopped sweet onion, such as Vidalia
- 1 can (4 ounces) diced green chiles
- Coarse salt
- 1/3 cup tequila, preferably gold
- 4 cups shredded Monterey Jack cheese (1 pound)
- Tortilla chips, for serving
Heat oil in a large, heavy skillet (preferably cast-iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.
Add onion and chiles to skillet; season with salt. Raise heat to medium-high and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.
Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until melted, 5 to 7 minutes. Transfer to a fondue pot and serve immediately, with chorizo and chips.