Green Queso Fundido

READY IN: 20mins
Recipe by Tugar357

Not only is it fun to say, it's tasty. Another from Rick Bayless on PBS. You need to make the Chorizo Verde, but not to worry, I posted that also. I could not find one on 'Zaar'. I did forget the spinach so I had to do plan 'B'. This over white rice. It was incredible.

Top Review by Diana Adcock

I first saw this the other evening on PBS and had to give it a try. We really liked it the first time around but felt it needed some oomph. The second time around we added one roasted, chopped poblano pepper as well as a roasted, diced serrano pepper and about 1 teaspoon salt. IF you are a person who likes heat add the peppers, if your not don't touch the original recipe. Thanks for posting!

Ingredients Nutrition

Directions

  1. 1.Here is where Rick and I differ. I caramelized the onions a little before adding the Chorizo. He likes them crunchy.
  2. 2. Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium heat. Add the onion and chorizo and cook, stirring regularly and breaking up any clumps, until the chorizo is cooked through, about 10 to 15 minutes. Add the beer or other liquid ( white wine, tequila, water, or chicken stock) and the spinach; stir until the liquid has evaporated and the mixture is once again dry looking.
  3. 3. Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas and salsa for making soft tacos.
  4. NOTE: If you use beer, Monterrey Jack is the best cheese.

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