I found this one in Rachael Ray’s “Look and Cook” and we both loved it. First of all, I’ve never met a queso fundido that I disliked. I can’t imagine there being anything to dislike. It’s flavored melted cheese scooped up and eaten in a warm tortilla. Melty, gooey, satisfying Mexican spiced cheese. Secondly, this one had great ingredients, so how could it go wrong? For her recipe, Rachael added glorious Mexican chorizo, one of my favorite ingredients (and a common feature of queso fundido). She also included mushrooms, which is not terribly common, though not unheard of either. It was really a great marriage. The earthy mushrooms, spicy sausage and gooey cheese blended harmoniously and made for a terrific guilty pleasure of a snack. To serve, use a spoon to scoop up the cheese and fill a warm flour tortilla or a crispy tortilla chip. The tortilla is more traditional, but it’s tasty either way. Enjoy!
Drizzle of EVOO
1/2 lb. Mexican chorizo, casings removed
1/2 lb. cremini mushrooms, stems removed and caps thinly sliced
1 cup diced pepper Jack cheese
2 scallions, sliced, for garnish
Flour tortillas or tortilla chips
Preheat a skillet to medium-high heat with the EVOO. Crumble in the chorizo and break up with a potato masher until no traces of pink remain. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 2 tbs fat. Add the mushrooms and cook until browned and tender.
Transfer the chorizo and mushrooms to a small baking dish. Add the cheese. Place under the broiler until browned and bubbly and completely melted. This only takes a couple of minutes, so don’t walk away. Garnish with scallions and serve immediately.