Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington
Queso Fundido
Queso Fundido
Prep Time
20 min
Cook Time
15 min
Yield
6 cups
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 corn tortilla chips
Directions
- Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses.
- Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
Nutrition Facts
1/4 cup: 161 calories, 12g fat (6g saturated fat), 38mg cholesterol, 365mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.
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