Queso Fundido is essentially a Mexican version of a cheese fondue, bringing together wonderfully oozy, gooey cheese with a fabulously spicy and very, very moreish cooked chorizo.
It’s a great dish to serve to a hungry family or perhaps when you have a few friends over for drinks. Serve it in the middle of the table with plenty of tortilla chips and hunks of crusty bread and people will come running, elbowing each other way to load up their next scoopful and laughing as everyone ends up with cheese all down their chins.
You could use a good shop bought chorizo meat for this dish but I made my own, using minced pork from my favourite butcher and the Cool Chile Co’s new Mexican Chorizo Seasoning, which I can highly recommend.
Mexican oaxaca or queso quesadilla would be the traditional cheeses to use in this dish but as I couldn’t get hold of these I experimented with Mozzarella and good old Cheddar, which I thought worked a treat.
Queso Fundido
Serves 4 to 6
200g uncooked Mexican chorizo meat (shop bought or make your own – see below for the Cool Chile Co recipe)
150g Mozzarella cheese, grated
200g Cheddar cheese, grated
2 large tomatoes, chopped
bag of tortilla chips
crusty bread – baguette is perfect
Preheat the oven to gas mark 6 / 200° Celsius.
In a large frying pan, cook the chorizo over a medium heat for about five minutes. Drain off the excess oil and set aside.
Mix the two cheeses together in a cast iron skillet or ceramic ovenproof dish and place in the oven until just melted. This takes around five minutes but keep an eye on it as you don’t want the cheese to burn.
Give the cheese a good mix before topping with the chorizo and chopped tomatoes.
Serve at once with tortilla chips and bread. It will be gone in seconds.
It’s incredibly easy to prepare your own chorizo meat using the seasoning kit from Cool Chile Co.
The contents of the kit include traditional chorizo spices (achieote powder, Mexican oregano, thyme, cinnamon, bay and clove) along with dried ancho, guajillo and chipotle chillies, , and the resulting chorizo is full of rich and beautifully smoky flavours, which I was surprised to find aren’t completely overpowered by all that chilli. It’s actually quite mild in terms of chilli heat, and both my daughters enjoyed it lots and weren’t at all phased by the spiciness.
Mexican Chorizo
This recipe created double the amount of chorizo I needed for my queso fundido so I froze the rest and plan to use with tacos very soon.
1 Cool Chile Co Mexican chorizo seasoning kit
4 garlic cloves, peeled and chopped
50ml cider vinegar
500g minced pork or beef (I used pork)
4 tbsp sunflower or vegetable oil
Roast the chillies from the seasoning kit, and soak in hot water for 15 minutes. Blitz these in a food processor with the rest of the herbs and spices from the kit, as well as the garlic and cider vinegar, to create a dark red puree. Chill in the fridge.
Place the minced meat in a large bowl and add the chilled puree. Mix together thoroughly.
The chorizo meat is now ready to be used in your chosen dish, whether a queso fundido as here, or perhaps fry and crumble over fried or scrambled eggs, or mixed with diced onion and potato for a tortilla topping or taco filling.
I’m entering my queso fundido into this month’s Spice Trail challenge, where the theme for April is Destination Mexico.
Disclosure: The Cool Chile Co provided me with a complementary Mexican Chorizo Seasoning kit for review purposes. All views expressed are completely my own and are 100% honest.
This ‘Cracking Dessert’ from M&S received a very definite thumbs up from my two girls. It’s a crunchy crumb layered with milk chocolate cheesecake and vanilla mousse, topped with orange and lemon curd.
Bangers & Mash 