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Queso Fundido Recipe

Queso Fundido Recipe photo by Taste of Home

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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 York

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Queso Fundido Recipe

Prep: 20 min. Bake: 15 min.

Yield: 24 Servings

20 15 35

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.

Originally published as Queso Fundido in Simple & Delicious December/January 2013, p38

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Queso Fundido

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(1-1) of 1 reviews

Reviewed on Nov. 09, 2012 by allgirl1966

All I have to say is WOW. I am bringing this dip to a girls' night out gathering this evening. It is incredibly cheesy and the poblano pepper and pepper jack cheese spice it up nicely (I think next time I will add a jalepeno pepper instead, though). My husband cannot stop eating it! Thanks for a great recipe!