Recipe by Vicki in CT
After trying a fabulous dish of melted cheese and chorizo at La Fogata in San Antonio Tx, I searched until I found a similar recipe. This one is very close and excellent. From the cookbook, New Texas Cuisine by Stephan Pyles.
Top Review by pamela t.
Delicious on tortillas! Nice ooziness (created my own word, I think). Nice consistancy. Doesn't make a whole lot, so I would probably double the recipe next time and add more heat. I would also add 1/4 t salt or salt to taste and another jalapeno (at least). Of course, being from Texas, we like it hotter than most--this is probably just the right heat for most. Thanks for the recipe! Made for ZWT5.
- 2 tablespoons olive oil
- 1⁄2 small onion, chopped
- 1 garlic clove, minced
- 1 jalapeno, seeded and diced
- 2 ounces chorizo sausage
- 4 ounces mozzarella cheese, cubed
- 4 ounces monterey jack cheese, cubed
- 3 ounces goat cheese, crumbled
- 6 small flour tortillas
Directions See How It's Made
- Preheat oven to 400 degrees. Place an 8 inch casserole in oven while preparing the fundido.
- Heat oil in skillet over medium high heat until slightly smoking. Add onion, garlic and pepper and cook for one minute stirring constantly.
- Add chorizo and break up while coooking for about 10 minutes.
- Remove the casserole from oven. Spread the cheeses over hot bottom of dish. Return the dish to oven and bake until cheese is just melted, about five minutes.
- Remove from oven and sprinkle chorizo mixture over top. Return to oven and heat for about three minutes.
- Serve with warmed tortillas.