Queso Fundido with Chorizo

Martha Stewart
Queso Fundido with Chorizo
Queso Fundido with Chorizo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    pound Spanish (cured) chorizo, sliced on the bias 3/8 inch thick

  • 1

    cup diced sweet onion, such as Vidalia

  • 1

    can (4 ounces) diced green chilies

  • Coarse salt

  • 1/3

    cup gold tequila

  • 1

    pound Monterey Jack cheese, grated (4 cups)

  • 16

    ounces tortilla chips, for serving

Directions

Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Working in batches, add chorizo and cook, stirring occasionally, until lightly browned in places, 3 to 4 minutes. Transfer chorizo to a serving dish. 2. Add onion, chilies, and 1 teaspoon salt to skillet, and raise heat to medium-high. Sauté, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly absorbed by vegetables, about 30 seconds. 3. Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until cheese is melted, 5 to 7 minutes. Transfer to a fondue pot, and serve with chips and chorizo.

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