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Chorizo Queso Fundido

Chorizo Queso Fundido
With all of the cookies and other sweets during the holidays it is always nice to change things up a bit and go with something savoury! You can never go wrong with a hot cheese dip whether you are throwing a party or just wtching the game and I knew exactly which hot cheese dip that I wanted to try at my next party. I came across this chorizo queso fundido on Smells Like Home a while ago and I have been wanting to make it ever since. I mean just look at the ingredients, with all of that melted cheese, spicy chorizo and even a hit of tequila it was bound to be awesaomely addictive! I did make one important change to the recipe be using fresh Mexican style chorizo rather than cured Spanish style chorizo as I have really been into it lately and I knew that it would work well in the dip. This chorizo queso fundido is definitely a keeper and it will dissapper faster than you can blink so eat your share while still in the kitchen or better yet hide out in a locked room; you didn't really want hear any more about aunt Thema's warts anyways.

Chorizo Queso Fundido

Chorizo Queso Fundido

A hot melted cheese dip filled spicy chorizo sausage and a hit of tequila.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 1/2 pound chorizo, casings removed
  • 1 small onion, diced
  • 1 jalapeno, seeded and diced
  • 1 tomato, seeded and diced
  • 1 clove garlic, chopped
  • 1/4 cup tequila or Mexican beer (optional)
  • 1/2 pound Monterey Jack cheese, shredded
  • 2 tablespoon cilantro, chopped
Directions
  1. Cook the chorizo in a pan over medium heat, breaking it apart as you go, about 5-7 minutes.
  2. Add the onion, jalapeno and tomato and cook until the onions are tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the tequila, deglaze the pan and cook until most of the moisture is gone, about 2 minutes.
  5. Sprinkle on the cheese and cook, stirring, until it melts, about 2-3 minutes.

Similar Recipes:
Breakfast Queso Fundido
Hot Cheesy Taco Dip
Roasted Heirloom Tomatoes in Fontina
Hot Cheesy Buffalo Chicken Dip
Hot Cheesy Jalapeno Popper Dip

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34 comments:

Foodycat said...

I made this once - amazeballs.

Roz P. said...

I'd head straight to this cheese dip and forget all about anything sweet offered at a party! I've just downloaded your e-book and was wondering if it can be saved in a PDF file on my computer. Could you give me some guidance on this? Thanks Kevin.

Ciao,
Roz

Esi said...

I have been craving this for a while. Thanks looks like a great recipe!

Lisa @ The Meaning of Me said...

Thank you! Not really a huge sweets fan, so this was a nice click today! And how great does it look? I would never have thought to use tequila in a dip - interesting. Love your blog, by the way - ended up here by way of your Christmas fruitcake which I have marinating in the fridge right now!

Kathleen said...

Love the look of this!!! I could eat the whole skillet for dinner :)

Lane said...

I've had this recipe bookmarked forever! Thanks for the reminder. I'm going to be at a market tomorrow that has a lot of chorizo options so I think this will be on the menu this weekend.

Bev Weidner (Bev Cooks) said...

AUNT THELMA'S WARTS. ahahahahah. Oh I love it.

And this dip. Seriously. Will you feed me?

Jenn@slim-shoppin said...

Kevin - You've done it again! Amazing dip! This will make an appearance on my new years eve menu!

Unknown said...

It looks divine! I have been looking for a recipe for cheese dip that doesn't use boxed cheese

Joanne said...

That looks so ooey gooey awesome!

Kevin said...

Roz P. The eBook is a pdf and you should be able to save it. I am not sure which email client you are using but if it is a web based client you should be able to right click on the link to the eBook and "Save as". If you have the eBook open there should also be a menu option to save the file. If you have any problems, send me an email at kevin@closetcooking.com.

Little Kitchie said...

I think my husband would die of happiness if I made this for him tonight. It's chilly weather where I am, so this sounds perfect for a colddddd night in!

Mike said...

Never had this before: definitely going into my to-do list!

The Mistress of Spices said...

Mmmmm! I went this with veg chorizo now!

Tara @ Smells Like Home said...

Great to hear you loved it - it's definitely one of our favorites! Thanks for the shout-out!

Savannagal said...

This dip looks delish. What gives it the orange color? In my neck of the woods, Monterey Jack is white. Just wondering. I don't see anything in the list of ingredients that would seem to color the dip so vividly. Thanks much. Going to give this a try.

Christie {Pepper Lynn} said...

This dip looks awesome, Kevin! After a huge cookie baking day yesterday, I've been feeling the sugar overload, so I appreciate the savory recipe this time of year. This is perfect for easy holiday entertaining! (...or for eating dip for dinner, whatever). :)

Kelly Senyei (Just a Taste) said...

WOW! This look so tasty and I am absolutely putting this on my Super Bowl menu. I know the crowd will go wild!

Melissa said...

I just love you and your hot dips too...

Peter Block said...

This looks so tasty. I featured it in my Friday Five colleg bowl season food @ Feed Your Soul - http://chefpeterskitchen.blogspot.com/2012/12/friday-five-getting-ready-for-football.html

Lisa Huff @ Snappy Gourmet said...

This is one of my favorite Mexican dishes! Yum!

Kevin said...

Savannagal: That was the chilies in the chorizo sausage that gave it that orange colour.

Anonymous said...

What can I subsitute for the alcohol..it says its optional?

Kevin said...

Anonymous: You can use chicken broth or you could just omit the alcohol. Enjoy!

Anonymous said...

You can probably substitute Velvetta"s queso blanco for the Monteray Jack Cheese.I just noticed this new addition on the shelf.

Jeff Gutierrez said...

You did it again Kevin! This was AHHHHH-mazing! I posted about it and, of course, linked back. I will be enjoying this or another one of your tasty posts for the big game! Cheers and thanks!

Anonymous said...

I just found you by accident. An from what i read i will be the Belle at the bowl. I have most of the ingredients on hand. Enjoy the game

Anonymous said...

I love your blog - it is one of the rare good and active ones around.
I made this for the superbowl- so delicious. It got a little stiff though. I would do it again with a roux base to stabilize. Very very yummy.

Kevin said...

Anonymous: Glad you enjoyed it! You do need to eat it while it is still hot and using the cast iron pan helps retain the heat. The roux is a good idea!

Anonymous said...

Kevin do you think I could take this to work potluck or will it get weird if it has not been eaten right away?>

Anonymous said...

nm just saw the answer!

Rodney said...

For the question on the orange color, the Mexican chorizo imparts this color. Here (Atlanta) we can get it in casings or just as a block - like hamburger but spicier- which is much more convenient. Some Rotel spicy would add a bit to this recipe.

Anonymous said...

can I make this in a crockpot? answer ASAP, please - I want to make this for a party this weekend!

Kevin Lynch said...

Anonymous: Yes this works in the crockpot after cooking the chorizo in a pan.

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