Dip- Queso Fundido
Source of Recipe
Dallas Morning News 1/30/02
Recipe Introduction
Chef: Stephan Pyles
from "The New Texas Cuisine"
List of Ingredients
2 T olive oil
1/2 small onion, chopped
1 clove garlic, minced
1 jalapeno chile, seeded and diced
1 small red bell pepper, roasted, peeled, seeded and diced
2 oz chorizo sausage
4 oz mozzerella cheese, cubed
4 oz Monterey Jack cheese, cubed
3 oz fresh goat cheese, crumbled
Recipe
Preparation: Preheat oven to 400 degrees. Place an 8-inch ovenproof dish or casserole in the over while preparing the fundido.
Heat the oil in a skillet over medium-high heat until lightly smoking. Saute the onion, garlic, jalapeno, and bell pepper for 1 minute, stirring
constantly. Add the chorizo and saute for about 10 minutes, breaking up with a fork as it cooks. Pour off any excess oil and set aside.
Remove the dish or casserole from the oven and spread the cheeses over the bottom. Return from the oven and sprinkle chorizo mixture over the top. Return to the oven and heat through for about 3 minutes. Serve warm, with chips or tortillas.
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