Queso Fundido

Ingredients for Queso Fundido

• 1 small tomato, chopped

• 1 serrano chilli, seeded, chopped

• 2 tablespoons chopped fresh oregano

• Kosher salt

• 230g coarsely grated mild yellow cheddar

• 230g coarsely grated Monterey Jack

• 1 tablespoon plain flour

• 30g link fresh chorizo or hot Italian sausage, casing removed

• 80g minced onion

• 80g lager

• Tortilla crisps

Mix tomato, chilli, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.

Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.

To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.

Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla crisps on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.