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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.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: David Malosh

Source: Martha Stewart Living, December 2012

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

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