Queso Fundido

Queso Fundido

No Super Bowl spread would be complete without a mass of cheese disguising itself as a dip, so here she is!  This fondue-like mess is chalk full of yummy bits- jalapeños, chorizo, cilantro and tomatoes, just to name a few.

If you have a fondue pot I recommend serving it in that and keeping it nice and melty.

The amount of heat is up to you, but I felt that the flavors really mellowed so I wanted to kick them up with more cholulua.

Even though the beer gets mostly cooked off, it’s still imparting flavor into your veggies, so I would go with a nice mild lager.

It was also way to thick for dipping after cook time over so I added about 1/2 cup of water to get the perfect consistency.

Happy dipping friends!

Queso Fundido

Ingredients:

1 tablespoon vegetable oil

3 links Spanish chorizo, skin removed

1 small yellow onion, finely chopped

3 cloves of garlic, minced

1 red bell pepper, finely chopped

1 jalapeno, seeded, finely chopped

1 12-ounce can red beans

1 medium tomato, chopped

1-12 ounce beer, I prefer a lager

3/4 cup cream, half-n-half, or cream

3 cups shredded cheese, I used Kraft Mexican 4 Cheese

2 teaspoons paprika

1 tablespoon Cholula hot sauce

salt & pepper, to taste

1/2 cup cilantro, chopped

tortilla chips

Directions:

Heat vegetable oil in a large skillet, over medium heat.  Add chorizo, breaking it up into small crumbles.  Continue cooking until brown, approximately 4-5 minutes.  With a slotted spoon, remove to a paper towel lined plate to drain.

Pour off some of the fat and return skillet to heat.  Add onions and cook for 5-6 minutes or until translucent.  Add the garlic and cook until fragrant.  Add red pepper and jalapeno, cook for another 3-4 minutes.  Add red beans and tomato and cook for another 2 minutes.

Slowly add the beer, scraping any bits from bottom of the pan.  Cook until beer is nearly evaporated.

Slowly add cream, whisking, and bring to a gentle bowl.

Add cheese, a handful at a time, and whisk frequently.  Stir in the chorizo.  Add paprika, hot sauce, salt and pepper.

If dip is too thick, add water or cream until desired thickness is achieved.

Transfer to a serving dish or fondue pot.  Garnish with cilantro.

Serve with chips or veggies.

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3 thoughts on “Queso Fundido

  1. Pingback: Weekly Recap. February 3, 2013 Super Bowl Sunday | New Grandmas Rock!

  2. Pingback: The Return of Touchdown Thursdays… AND A GIVEAWAY! | Someone Left The Cake Out In The Rain

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