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.
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