Queso Fundido with Chorizo

Ingredients:
- 1 tbsp olive or canola oil
- 2 chorizo links (about 6 oz total), 1/2-inch diced (I used two Chorizo as sold in Australia)
- 1 tomato, seeded and diced
- 1 medium onion, coarsely chopped
- 1 large jalapeño or 2 large serranos, seeded and diced (I used l tablespoon of jalapeno from a jar but would use 2 Tablespoons next time)
- 3 tbsp tequila (optional) (if I didnt have any I wouldnt worry about leaving it out it made it rather sweet for my taste)
- 8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar) (I used 2/3rds tasty Cheddar cheese and about one third mozarella)
- 1/2 cup loosely packed cilantro, chopped (I used a tablespoon dried coriander leaves)
Instructions:
- Heat the oil in an 8- or 10-inch skillet over medium-high heat. Add the chorizo and cook until lightly browned, about 4 minutes; drain off most of the liquid. Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. Add the tequila (if using) and cook, stirring, until reduced to a glaze.
- Sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately in a warm dish with chips for dipping. (I poured it over a packet of plain corn chips as in the photo).
Next time: I would make sure the Chorizo Sausages came from somewhere I knew had spicy ones as the ones I used were a little bland and I would probably leave out the tequila.
Here is a short collection of photos taken at the Event which was held in South Australia on a property called Princess Royal Station and hosted by the South Australian Section of the Australian Camper Trailer Group.
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