This dip definitely hits the spot with it’s ooey gooeyness. It has heat, creaminess and crispy bits of chorizo on top; making it a delicious afternoon/party treat.
Yesterday we joined my brother, who’s a professional chef, for a maple beer boil and I needed to bring my game 😉. Since sausage and beer are a perfect marriage, I thought Queso Fundido was the right match. Two, the weather was fabolous and we’d be outside all day and what’s better than beer bites when you’re outside 👍.
This is one of my favorite dips to make because I love creating iron skillet dips because they look impressive and when you’re cooking for chefs, you need to impress 😆.
- 1/2lb of ground chorizo sausage, I make my own Chorizo because it’s hard to find in New England supermarkets and mine is full of spice and goodness!
- 1 white onion, small dice
- 2 cloves of garlic
- 1 block of cream cheese, cubed
- 1 cup of shredded cheese, I used mozzarella to create that gooeyness
- 1/4 cup of cream or milk
- 2 green onions, small slices separating the top greens from the bottom whites
- A small handful of cilantro, chopped for garnishing
- Fresh tortillas or corn chips for dipping
1. Begin by frying the chorizo sausage in an iron skillet. I don’t add any cooking oil because the chorizo will create its own juices, however, if your skillet becomes dry add some cooking oil. Saute the chorizo over medium-high heat until almost crisp. Once it’s crisp, remove the chorizo from the skillet with a slotted spoon and set aside.
2. Add the onion, garlic and the whites from the green onions to the skillet juices and cook until the onions are slightly translucent, about 2-3 minutes. Again, if your skillet is dry, add some cooking oil.
3. Return most of the chorizo to the skillet with the onions and garlic and stir to combine. You want to reserve some of the chorizo for extra crispiness on top.
4. Now time to add the cheeses and the cream or milk. Stir until the cheese is melted.
5. *Once the ingredients are well combined and its ooey gooey, remove from the heat. Place the remaining chorizo on top of the cheesy goodness and place under the boiler until the cheese has browned.
6. Garnish with the green onion tops and cilantro. You can also garnish with salsa and avocado. Serve with tortillas or corn chips.
*This dip can be made in advance and refrigerated until you’re ready to bake. If you’re cooking the dip from cold, I would suggest baking for 30mins or until warm throughout and boiled for a few minutes at the end to create extra crispiness 👍
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