Equipment
Small skillet
Medium bowl
Shallow baking dish
Broiler
Ingredients
4 servings
Main
- 200 g dried chorizo, diced small
- 1 jalapeño, seeded and finely chopped
- 8 g cilantro, chopped
- 2 scallion, finely chopped
- 1 g salt
- 450 g monterey jack cheese, grated
Serving
- 100 g tortilla chips
- 1 lime, wedged
Nutrition (per serving)
812
Calories
42g
Protein
21g
Carbs
64g
Fat
2g
Fiber
1g
Sugar
1524mg
Sodium
Method
01
Cook the diced chorizo in a small skillet over medium-high heat for 4 to 5 minutes until it is browned.
5m
02
In a medium bowl, mix the jalapeño, cilantro, scallions, salt, and grated Monterey Jack cheese until well combined.
03
Preheat the oven broiler to high (approximately 260°C/500°F).
04
Transfer the cheese mixture and the cooked chorizo into a shallow baking dish and stir them together.
05
Place the baking dish under the broiler for 4 to 5 minutes until the cheese is completely melted and bubbling.
5mLook for: Cheese is melted and golden brown in spotsFeel: Bubbling surface
06
Remove from the oven and serve immediately with tortilla chips and lime wedges.
Chef's Notes
- For the best flavor and texture, use good quality, real Monterey Jack cheese. Pre-shredded cheeses often contain anti-caking agents that can affect meltability.
- When browning the chorizo, don't overcrowd the pan. Cook it in batches if necessary to ensure it gets nicely crisped rather than steamed.
- Adjust the amount of jalapeño to your spice preference. Remember to remove the seeds and membranes for less heat.
- Serve immediately after broiling. Queso fundido is best enjoyed piping hot, as it can become tough and oily if it cools too much.
- Consider adding a splash of tequila or a bit of cumin to the cheese mixture for an extra layer of flavor complexity.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat in an oven at 175°C (350°F) until the cheese is melted and bubbling.
