Queso Fundido! Buried Cheese! That would be the literal translation! Lots of melted cheese loaded with Mexican chorizo and chipotle. Anytime I prepare queso fundido it reminds me of the special time I spent with my tia Minerva in Monterrey, N.L., back in 2011. We spent a lot of time cooking together and she helped me get over my fear of using a traditional pressure cooker. I spent many hours listening to her recall special family history that I was too young to remember. While I was visiting, she asked me to come up with a menu for a big dinner she was planning. I was a nervous wreck, but with her help and confidence in me, I pulled it off! I prepared a huge tray of this recipe that night.
What Is Your Main Motivation For Cooking?
Tengo hambre! I am hungry! Lol! Besides that I am hungry for some tasty Mexican food, it’s the food memories that motivate me. Most of the family recipes I learned were from memory. There were no real written or documented recipes to follow. Well, except for my tia, she had stacks of written recipes and cut outs from magazines. She always was ahead of her time and loved exploring new recipes besides the traditional. I love the idea knowing that mom and her sisters shared recipes with each other. Those are the ones my family and I cherish the most.
I Am On A Roll, But Try Not To Ramble On!
Once the food memories start, I feel like I can ramble on and on! Lol! I try to keep it short and sweet, so I don’t bore you all with too much to read. Have fun with the recipe. Experiment with a variety of cheese and mix in Ingredients. I once prepared this recipe and topped it with chunks of smoked brisket! Oooh, and in the center was guacamole! it was amazing!
https://pinaenlacocina.com/chorizo-casero-rustic-mexican-chorizo/
Queso Fundido
Ingredients
- 1 lb beef or pork chorizo
- 1/2 cup white onion finely diced
- 1 serrano pepper minced
- 1-2 tbsp Avocado oil
- 16 oz queso oaxaca shredded or pulled apart
- 8 oz queso Chihuahua shredded
- 3 chipotles in adobo finely chopped
- warm tortillas or chips
Instructions
- Cook the chorizo for 8-10 minutes at medium heat. I used homemade chorizo, this is the reason I added some oil. It has less fat. If using store bought and it has excess fat, remove some of it before mixing in the onion and serrano pepper. Saute for 4-5 more minutes, then set aside.
- Preheat oven to 400 degrees F.
- In an oven safe skillet or baking dish that can accommodate all that cheese, build two layers. Add half of the queso oaxaca, then half of the queso chihuahua. Then add half of the chorizo and all if the chipotle. Top with all of the remaining cheese.
- Bake on the middle rack uncovered for 20 minutes. Remove from the oven and top with remaining chorizo. Transfer back to the oven and bake just until the cheese begins to brown lightly in spot. Serve right away with warm tortillas or chips. Add your favorite garnishes, guacamole, pickled peppers and onions…
Notes
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Thank you…I love the variety of cheeses you’ve incorporated.
Now I am hungry to try your recipe!
Thank you Richard!
This looks amazing, and I will definitely be making this very soon for my family. I love reading all about your family and recipe legacies. Whenever I talk with someone it always turns to food related stories and recipes lol. I can’t help myself I’m fascinated by food, and everything about it. Thank you for sharing your stories God bless you and your family 🙏🏼
Thank you Jenine! I appreciate you taking the time to comment!
Do we need to oil baking dish first??
No, the cheese has a lot of oil/fat already.