Queso Fundido with Chorizo, Peppers and Onions

By Joelene

Ingredients

• 4 Tbs. olive oil
• 6 oz. fresh Mexican chorizo sausage, about 2 links (or hot Italian pork sausage)
• 2 Tbs. flour
• 1 cup whole milk
• 1/4 tsp. ground cumin
• 1/8 tsp. ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 2 cups shredded Monterey Jack cheese blend
• 1 large sourdough baguette, cut in1/4-inch slices on a bias
• 1/2 medium Vidalia onion, sliced
• 1 medium red pepper, sliced
• 2 green onions, chopped plus extra for garnish

Preparation

Step 1

Preheat oven to 350 degrees.

For the chorizo: Remove chorizo from casings. (If using the harder, cured chorizo, slice into chunks and break down in a food processor for about 30 seconds.) Set a large saucepan over medium-high heat and add 2 Tbs. olive oil. Add chorizo and cook until brown, using a wooden spoon to break it up into smaller pieces, about 5 minutes. Add flour to the pan and stir to make a roux. Gradually add milk, stirring with a whisk to avoid lumps. Cook for 2 to 3 minutes once all the milk is incorporated. Season with cumin, nutmeg, salt and pepper. Add cheese and stir until it is fully melted. Cover; keep warm.

For the baguette: Arrange baguette slices on a sheet tray and brush both sides lightly with olive oil. Season both sides with salt and black pepper. Place into preheated oven for 7 to 10 minutes, or until golden and crispy. Remove and keep warm.

To finish: Place a cast iron (or any heavy bottom) pan over medium high heat and add remaining 2 Tbs. olive oil. Once the oil is hot, about 10 to 15 seconds, add onions and peppers. Crisp for 3 to 5 minutes, or until well-caramelized. Season with salt and pepper. Remove to cutting board; rough chop the grilled vegetables and add to the cheese mixture in the pan. Fold in 2 chopped green onions. Season with salt and pepper. Garnish with additional chopped green onions and serve with warm baguette slices.