Having fun with fundido
In Spanish, “fundido” translates to “molten”, which is a perfect word to describe this cheesy appetizer. Simmering on the stove it bubbled like lava. From skillet to chip it was so smooth and stringy we could stretch it a full 18-inches! It’s a warm, gooey treat that’s perfect for a wet, holiday night in Portland, Oregon.
Queso fundido, a recipe from Bon Appétit magazine.
- 1 small tomato, chopped
- 1 serrano chile, seeded, chopped
- 2 tablespoons chopped fresh oregano
- Kosher salt
- 8 ounces coarsely grated mild yellow cheddar
- 8 ounces coarsely grated Monterey Jack
- 1 tablespoon all-purpose flour
- 1 4-ounce link fresh chorizo or hot Italian sausage, casing removed
- 1/2 cup minced onion
- 1/2 cup lager
- Tortilla chips
Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.
Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
Do ahead: Queso can be made 30 minutes ahead. Let stand at room temperature. To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.