Chorizo Queso Fundido
Ingredients
- 200 gChorizo (skinned and chopped)
- 300 gBuffalo milk mozzarella ("di bufala") (shredded)
- 150 gProvolone cheese (shredded)
- 1 pcYellow onion (finely sliced)
- 1 pcGreen bell pepper (in small strips)
- 2 pcGarlic (minced)
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 150 gOaxaca Cheese (shredded)
- 1 pcPoblano Pepper (seeded and sliced)
Method
A bubbling mass of melted cheese stretching into long golden strings, topped with crispy, spicy chorizo. The aroma of grilled meat and sizzling cheese promises a bold and generous dish.
- 1
Remove the chorizo skin and chop it coarsely. Toss it into a hot cast-iron skillet. Brown until crispy and it has released its characteristic red oil. Remove the meat and set aside, keeping the fat in the pan.
- 2
In the chorizo fat, toss the sliced onion, green pepper, and poblano pepper with the minced garlic. Let them color slightly until the vegetables are tender under the tip of a knife.
- 3
Mix the shredded mozzarella, provolone, and oaxaca cheese in the pan with the vegetables. Spread the chorizo on top. Place under the broiler at full power. When the cheese bubbles and brown spots appear, it's ready. Serve immediately with the soft tortillas.
Frequently asked questions
How do you get this dish right?
- Always use a cast-iron skillet to retain heat, otherwise the cheese hardens too quickly.
- Avoid pre-shredded cheese in bags; the added starch prevents it from stretching properly. Grate it yourself.
How long does this dish keep?
Consume immediately. Reheated cheese becomes rubbery.
