Queso Fundido with Fire Roasted Tomato Salsa

By á-174535

A delicious melted cheese dip less like processed Velveeta and more like real melted cheese! Stringy and gooey and perfect for adding to tacos or chips.

Ingredients

• QUESO FUNDIDO:
• 1 1 1 medium poblano chile
• 1 1 1 teaspoon olive oil
• 4 4 4 ounces uncooked chorizo sausage, casings removed
• 1/2 1/2 1/2 cup onion, chopped
• 2 2 2 cups Monterey Jack cheese, shredded
• 1 1 1 cup Chihuahua cheese, shredded
• 1/4 1/4 1/4 cup fresh cilantro, chopped
• Tortilla chips, as desired
• SALSA:
• 1 1 1 (14.5-ounce) canMuir Glen organic fire roasted tomatoes, well drained
• 1/4 1/4 1/4 cup onion, chopped
• 2 2 2 tablespoons fresh cilantro, chopped
• 1 1 1 clove garlic, finely chopped
• 1 1 1 small jalapeño chile, seeded, finely chopped
• 1/4 1/4 1/4 teaspoon fine sea salt

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 475°F. Line 15x10x1-inch pan with foil. Brush poblano chile with oil; place in pan. Roast uncovered 15 minutes, turning once, until chile is browned and tender.

In medium bowl, place roasted chile; cover with plastic wrap. Let stand 15 minutes. Peel chile; discard seeds and membranes. Chop chile.

Heat 8-inch cast-iron skillet over medium heat. Add chorizo and onion; cook until onion is softened and chorizo is no longer pink, stirring frequently. Stir in roasted chopped chile. Reduce heat to low. Add Monterey Jack and Chihuahua cheeses and cook about 2 minutes, stirring constantly, until fully melted and bubbly.

Sprinkle with cilantro. In medium bowl, mix Fire Roasted Tomato Salsa ingredients. Spoon over queso fundido mixture, and serve with tortilla chips.

Expert Tips:
To make up to a couple days ahead of serving, just before serving, reheat cheese mixture thoroughly, then top with cilantro and salsa. You can substitute grated sharp Cheddar for the Chihuahua cheese.