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Queso Fundido with Chorizo

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"Fondue, Mexican-style: It's as easy as the celebrated Swiss dish, but with just a few tweaks. First, saut� onions and chiles in a skillet, add a splash of tequila (you'll have plenty left over for making margaritas), then stir in shredded Monterey Jack until melted. Serve with sliced chorizo and tortilla chips."

List of Ingredients

◦ 2 tablespoons extra-virgin olive oil
◦ 1 pound Spanish chorizo, sliced on the bias ⅜ inch thick
◦ 1 cup finely chopped sweet onion, such as Vidalia
◦ 1 can (4 ounces) diced green chiles
◦ Coarse salt
◦ ⅓ cup tequila, preferably gold
◦ 4 cups shredded Monterey Jack cheese (1 pound)
◦ Tortilla chips, for serving


Recipe

Heat oil in a large, heavy skillet (preferably cast iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.

Add onion and chiles to skillet, and season with salt; raise heat to medium-high. Saut�, stirring occasionally, until onion is translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.

Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until cheese is melted, 5 to 7 minutes. Transfer to a fondue pot (see Note) and serve immediately with chips and chorizo.

Serves 6 to 8






❧ Note: You can serve Queso Fundido in the skillet it is cooked in if you don't have a fondue pot; return it to the stove and warm over low heat if needed.