Sizzling Smoky Queso Fundido Street Fusion Snack

Allergens

Dairy, Meat

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1 can (4 oz) diced green chilies, drained
• 1/2 cup diced onion, sautéed
• 1/4 cup sliced jalapeños, roasted
• 1/2 cup jarred salsa, preferred spiciness
• 1 package (8.8 oz) ready
• to
• use chorizo, casing removed and crumbled
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• Salt and black pepper, to taste
• Tortilla chips, for serving

Instructions

1. In a large cast iron skillet or ovenproof pan, add the chorizo over medium heat. Cook until browned and slightly crispy, breaking apart with a spoon, about 5 minutes.
2. Add diced onion and roasted jalapeños to the pan, stirring frequently until they begin to soften, around 3 minutes.
3. Mix in the ground cumin, smoked paprika, coriander, and sauté for another minute to infuse flavors.
4. Carefully pour in the salsa, stirring to combine all ingredients well. Cook for 2 3 minutes until heated through.
5. Add shredded cheeses and green chilies on top of the meat mixture. Reduce heat to low and cover with a lid or aluminum foil to melt the cheese evenly without browning, approximately 7 minutes.
6. Once the cheese is completely melted and gooey, remove from heat and serve immediately with tortilla chips.

Chef’s Insight

To really ignite the senses, serve this dish alongside a cold beer and a side of pickled vegetables for an authentic Tex-Mex experience.

Notes

To create the perfect sizzle and smoky aroma, use a cast iron skillet on a gas stove for best results.