Chorizo Queso Fundido

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 1005
• Protein: 50 g
• Carbs: 67 g
• Fat: 59 g

Ingredients

• 200 g Chorizo ( skinned and chopped )
• 300 g Buffalo milk mozzarella ("di bufala") ( shredded )
• 150 g Provolone cheese ( shredded )
• 1 piece Yellow onion ( finely sliced )
• 1 piece Green bell pepper ( in small strips )
• 2 piece Garlic ( minced )
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 150 g Oaxaca Cheese ( shredded )
• 1 piece Poblano Pepper ( seeded and sliced )

Instructions

1. Sear the chorizo

   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. Sauté the vegetables

   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. Grill the cheese

   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.

Chef's tips

• 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.

Storage

Consume immediately. Reheated cheese becomes rubbery.