Queso Fundido
Dig into this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Cold Brook, New York24 ServingsPrep: 20 min. Bake: 15 min.
Ingredients
- 1 pound uncooked chorizo
- 2 cups fresh or frozen corn, thawed
- 1 large red onion, chopped
- 1 poblano pepper, chopped
- 8 ounces fresh goat cheese, crumbled
- 2 cups cubed Monterey Jack cheese
- 1 cup cubed pepper jack cheese
- 1 large tomato, seeded and chopped
- 3 green onions, thinly sliced
- Blue tortilla chips
Directions
- Crumble chorizo into a 10-in. ovenproof skillet; add the corn, red
- onion and pepper. Cook over medium heat for 6-8 minutes or until
- meat is fully cooked; drain. Stir in the cheeses.
- Bake at 350° for 14-16 minutes or until bubbly. Sprinkle with
- tomato and green onions. Serve with chips. Yield: 6 cups.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.