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Chorizo Fundido Bread Dip

Source of Recipe

From "Tasty Ultimate" by Buzzfeed, Inc.


Recipe Introduction

"I dip, you dip, we all dip for this dip. We took inspiration from the classic Mexican melty cheese appetizer but threw in some cream cheese to stabilize it and make it creamier. It gets topped with a bright, refreshing pico de gallo to balance the cheese, officially ensuring the 'fun' in 'fundido.'"

List of Ingredients

â—¦ Vegetable oil, for brushing
â—¦ 1 ½ pounds prepared pizza dough
â—¦ 8 ounces fresh Mexican chorizo
â—¦ 2 cloves garlic, minced
â—¦ 1 small yellow onion, finely chopped
â—¦ 1 poblano chile, finely chopped
â—¦ ½ teaspoon ground cumin
â—¦ ½ teaspoon chili powder
â—¦ ¼ teaspoon ground coriander
â—¦ Kosher salt and freshly ground black pepper
â—¦ 4 cups shredded Monterey Jack cheese (12 ounces)
â—¦ 1 (8-ounce) package cream cheese, at room temperature
â—¦ 2 vine-ripe tomatoes, cored, seeded, and finely chopped
â—¦ 1 jalapeño, seeded and finely chopped
â—¦ 2 tablespoons finely chopped fresh cilantro
â—¦ 1 tablespoon fresh lime juice


Recipe

Coat a 10-inch cast iron skillet with vegetable oil. Cut the dough into 12 equal pieces and roll each into a ball. Arrange the dough balls in a ring around the outer edge of the skillet, leaving the center uncovered. Cover with a kitchen towel or plastic wrap and let stand until the dough has puffed, about 30 minutes.

Meanwhile, heat a large nonstick skillet over medium-high heat. Crumble the chorizo into the skillet and cook, stirring, until no longer pink, about 5 minutes. Add the garlic, onion, and poblano and cook, stirring, until the vegetables have softened, 6 to 8 minutes. Stir in the cumin, chili powder, and coriander, cook for 1 minute, then remove the skillet from the heat and season the mixture with salt and pepper. Let cool completely, about 30 minutes.

Preheat the oven to 375° F.

Stir the Monterey Jack and cream cheese into the chorizo mixture. Scrape the cheese mixture into the space in the center of the dough balls and smooth the top. Transfer the skillet to the oven and bake until the cheese is melted and bubbling and the bread is golden brown and cooked through, 25 to 30 minutes. Transfer the skillet to a wire rack and let cool for 5 minutes.

Meanwhile, combine the tomatoes, jalapeño, cilantro, and lime juice in a medium bowl. Season with salt and pepper. Using a slotted spoon, transfer the salsa onto the warm cheese in the center of the bread. Serve warm.

Serves 6