Queso Fundido
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 6 cups.
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
Ingredients
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1 pound uncooked chorizo
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2 cups fresh or frozen corn, thawed
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1 large red onion, chopped
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1 poblano pepper, chopped
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8 ounces fresh goat cheese, crumbled
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2 cups cubed Monterey Jack cheese
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1 cup cubed pepper jack cheese
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1 large tomato, seeded and chopped
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3 green onions, thinly sliced
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Blue corn tortilla chips
Directions
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1.
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.
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2.
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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