Grilled Chorizo Queso Fundido with Caramelized Onions

Allergens

Dairy, Gluten (from flour)

Ingredients

• 1 lb Mexican chorizo, casings removed
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded sharp cheddar cheese
• 1 large white onion, thinly sliced
• 1/4 cup all
• purpose flour
• 1/4 cup vegetable oil
• 1 cup whole milk
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish
• Tortilla chips, for serving

Instructions

1. In a large pan over medium heat, cook the chorizo until browned and crumbly. Remove from pan and set aside. Drain any excess grease.
2. In the same pan, add vegetable oil and cook onions until caramelized.
3. Whisk in flour and continue to cook for 1 2 minutes, stirring constantly. Gradually whisk in milk, followed by cumin, smoked paprika, salt, and pepper. Cook until thickened.
4. Slowly add shredded Monterey Jack and sharp cheddar cheese, stirring continuously until fully melted and smooth.
5. Stir in cooked chorizo, coating evenly with the cheese sauce. Transfer to a preheated cast iron skillet or grill safe pan.
6. Preheat grill to medium heat (350°F). Carefully place the skillet on the grill and cook for 10 minutes, until bubbly and golden brown.
7. Remove from grill and garnish with fresh cilantro. Serve immediately with tortilla chips.

Chef’s Insight

Use high-quality, Mexican-style chorizo for a deeper flavor profile.

Notes

This dish is perfect for a tailgate party or a family gathering.