Queso Fundido with Fresh Tortilla Chips
Queso Fundido with Fresh Tortilla Chips is the perfect hot winter appetizer. I start this appetizer by frying corn tortillas into fresh and crispy homemade corn tortillas. Then, I cook fresh Mexican chorizo along with garlic, onions, jalapenos, and red pepper. Next, I make a fondue filled with cheddar cheese, Monterey Jack cheese, and pale ale. Then, I mix together the chorizo and vegetables to form a really delicious hot fondue. Best of all, I can make this fondue in under thirty minutes. And, I often make this dish hours in advance, and then heat it up in the microwave.
The Equipment I Used
- A Serving Dish- I used mini cast iron skillets, but you could also use a bowl.
- A Saucepan- Use a three quart saucepan to melt the cheese into the beer.
- A Skillet- I used a small skillet to fry my tortillas.
The Ingredients Needed for Queso Fundido with Fresh Tortilla Chips
- Corn Tortillas- Use a high quality corn tortilla to make your chips.
- Vegetable Oil- Fry your chips in vegetable oil.
- Beer- I used Three Floyds Zombie Dust, which is a pale ale. But, you can use any beer that you like.
- Cheese- Use a mixture of extra sharp cheddar and Monterey Jack cheese.
- Chorizo- My first choice for this dish is to use fresh Mexican chorizo. But, you can also use Spanish cooked chorizo links. Just dice it up and add it after the vegetables begin to soften.
How I Made my Queso Fundido
- First, I fried my tortilla chips. Although you don’t need to use a thermometer to fry these chips, you do need to keep an eye on the skillet. The oil should be hot enough to fry the chips quickly.
- Next, I cooked my chorizo and vegetables.
- Then, I made the cheese fondue. Just boil your beer, turn the heat to low, and gradually add the cheese, whisking as you add it.
- Finally, I add the cheese fondue to the chorizo and vegetables. Then, I top the dish with the cilantro and tomatoes.
My family really loves this Queso Fundido with Fresh Tortilla Chips. We had this today as an afternoon snack, and then reheated it at dinner and had it with nachos.
Queso Fundido with Fresh Tortilla Chips
A warm cheese and chorizo filled dip with fresh corn tortilla chips.
Ingredients
- 1 cup vegetable oil
- 8 corn tortillas , cut into 8 wedges
- 2 tsp. extra virgin olive oil
- 1 link fresh Mexican chorizo
- ½ cup minced onion
- 2 tbsp. minced jalapeno
- 1 tbsp. minced garlic
- ¼ cup chopped red bell pepper
- ½ cup pale ale or other beer
- 1 cup each shredded Monterey Jack cheese and Extra Sharp Cheddar Cheese
- 2 tsp. cornstarch
- ¼ tsp. paprika
- ½ cup each chopped tomatoes and cilantro
Instructions
- Begin by making the fresh corn tortilla chips: In a small skillet, on medium high heat, heat about a quarter inch of vegetable oil. The oil is hot enough, when a a tortilla wedge immediately begins to sizzle when added to the oil. Fry about six chips at a time, on both sides, until they're golden and crisp. Drain the chips on paper towels.
- Next, make the Queso Fundido: In a skillet, heat the olive oil on medium heat and cook the chorizo, until it's browned. Add the onion, jalapeno, garlic and red pepper. Cook until the vegetables are crisp tender. Cover and keep warm while you make the cheese fondue.
- In a three-quart saucepan, bring the beer to a boil. As the beer is heating, toss the cheeses with the cornstarch. Then, turn the heat to low, and slowly whisk in the cheese until it melts completely. Add the paprika. Mix the melted cheese into the vegetables and pour it into a serving bowl. Garnish with the tomatoes and cilantro. You can make this ahead of time and heat it up in the microwave.
Tried this recipe?Let us know how it was!
