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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chorizo Queso Fundido

[heart_this] · Dec 10, 2012 · 34 Comments

Chorizo Queso Fundido

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

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

Chorizo Queso Fundido

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

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

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 it cooks, about 5-7 minutes.
  2. Add the onion, jalapeno and tomato and cook until 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.
Option: Serve with tortilla chips for dipping!
Nutrition Facts: Calories 388, Fat 31g (Saturated 15g, Trans 0), Cholesterol 90mg, Sodium 762mg, Carbs 4g (Fiber 0.8g, Sugars 2g), Protein 23g

Nutrition by: Nutritional facts powered by Edamam
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Appetizer, Dip, Food, Gluten-free, Low-carb, Mexican, Recipe

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Reader Interactions

Comments

  1. Foodycat says

    December 10, 2012 at 10:32 pm

    I made this once – amazeballs.

    Reply
  2. Roz P. says

    December 11, 2012 at 12:51 am

    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

    Reply
  3. Esi says

    December 11, 2012 at 1:18 am

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

    Reply
  4. Lisa @ The Meaning of Me says

    December 11, 2012 at 1:22 am

    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!

    Reply
  5. Kathleen says

    December 11, 2012 at 1:27 am

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

    Reply
  6. Lane says

    December 11, 2012 at 1:42 am

    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.

    Reply
  7. Bev Weidner (Bev Cooks) says

    December 11, 2012 at 2:29 am

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

    And this dip. Seriously. Will you feed me?

    Reply
  8. [email protected] says

    December 11, 2012 at 4:13 am

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

    Reply
  9. Unknown says

    December 11, 2012 at 11:23 am

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

    Reply
  10. Joanne says

    December 11, 2012 at 11:32 am

    That looks so ooey gooey awesome!

    Reply
  11. Kevin says

    December 11, 2012 at 12:02 pm

    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 [email protected].

    Reply
  12. Little Kitchie says

    December 11, 2012 at 1:44 pm

    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!

    Reply
  13. Mike says

    December 11, 2012 at 1:44 pm

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

    Reply
  14. The Mistress of Spices says

    December 11, 2012 at 2:01 pm

    Mmmmm! I went this with veg chorizo now!

    Reply
  15. Tara @ Smells Like Home says

    December 11, 2012 at 2:05 pm

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

    Reply
  16. Savannagal says

    December 11, 2012 at 9:10 pm

    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.

    Reply
  17. Christie {Pepper Lynn} says

    December 12, 2012 at 7:04 am

    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). 🙂

    Reply
  18. Kelly Senyei (Just a Taste) says

    December 12, 2012 at 2:25 pm

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

    Reply
  19. Melissa says

    December 12, 2012 at 4:26 pm

    I just love you and your hot dips too…

    Reply
  20. Peter Block says

    December 14, 2012 at 7:19 pm

    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

    Reply
  21. Lisa Huff @ Snappy Gourmet says

    December 15, 2012 at 12:33 am

    This is one of my favorite Mexican dishes! Yum!

    Reply
  22. Kevin says

    December 17, 2012 at 2:01 am

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

    Reply
  23. Anonymous says

    December 21, 2012 at 10:55 pm

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

    Reply
  24. Kevin says

    December 22, 2012 at 1:27 am

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

    Reply
  25. Anonymous says

    January 23, 2013 at 7:05 am

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

    Reply
  26. Jeff Gutierrez says

    January 23, 2013 at 1:06 pm

    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!

    Reply
  27. Anonymous says

    February 2, 2013 at 6:17 am

    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

    Reply
  28. Anonymous says

    February 4, 2013 at 3:32 pm

    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.

    Reply
  29. Kevin says

    February 9, 2013 at 8:26 pm

    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!

    Reply
  30. Anonymous says

    April 18, 2013 at 12:16 am

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

    Reply
  31. Anonymous says

    April 18, 2013 at 12:16 am

    nm just saw the answer!

    Reply
  32. Rodney says

    May 2, 2013 at 12:16 am

    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.

    Reply
  33. Anonymous says

    May 4, 2013 at 12:27 am

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

    Reply
  34. kevin says

    May 9, 2013 at 1:44 pm

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

    Reply

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