Best 10 Chorizo Fundido Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Immerse yourself in the culinary delight of chorizo fundido, a delectable Mexican dip crafted from chorizo sausage, creamy cheese, and a symphony of spices. This flavorful dish tantalizes taste buds with its rich, smoky, and slightly spicy notes, making it an instant favorite among food enthusiasts. Prepared with fresh, high-quality ingredients, chorizo fundido embodies the essence of Mexican cuisine, seamlessly blending the smoky intensity of chorizo with the velvety smoothness of melted cheese. Whether enjoyed as an appetizer, a main course, or a complement to your favorite Mexican dishes, chorizo fundido promises a culinary journey that will leave you craving more.

Here are our top 10 tried and tested recipes!

QUESO FUNDIDO WITH CHORIZO



Queso Fundido with Chorizo image

Provided by Marcela Valladolid

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Vegetable oil, for oiling the baking dish
6 ounces chorizo or spicy Italian sausage, casings removed
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca or mozzarella cheese
6 flour tortillas or soft tacos, warmed

Steps:

  • Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
  • In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
  • Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

QUESO FUNDIDO CON CHORIZO



Queso Fundido con Chorizo image

Provided by Food Network Kitchen

Time 30m

Yield 10 servings (about 2 1/2 cups)

Number Of Ingredients 12

4 ounces fresh chorizo, casings removed, crumbled
Olive oil, as needed
1 small red onion, chopped
1 clove garlic, finely chopped
5 teaspoons all-purpose flour
1/2 cup Mexican lager-style beer, such as Negra Modelo
1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
3/4 cup milk
4 ounces Monterey Jack cheese, finely diced (about 1 cup)
4 ounces whole-milk mozzarella, finely diced (about 1 cup)
2 tablespoons chopped cilantro
Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Steps:

  • Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
  • Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

CHORIZO FUNDIDO



Chorizo Fundido image

Bake this creamy chorizo fundido for an easy and impressive party snack. Garnish with chopped tomato and green onion and serve with tortilla chips.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 35m

Yield 8

Number Of Ingredients 9

8 ounces fresh pork chorizo
½ cup sliced green onions, white and lighter green parts (green parts reserved)
1 red bell pepper, diced
2 poblano chile peppers, diced
2 jalapeno peppers, diced
4 ounces cream cheese
8 ounces shredded Monterey Jack cheese
4 ounces shredded sharp Cheddar cheese
¼ cup sour cream

Steps:

  • Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.
  • Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil on high until browned and bubbly, 5 or 6 minutes.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.1 g, Cholesterol 83.8 mg, Fat 30.7 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 16.5 g, Sodium 640.3 mg, Sugar 1.4 g

BEERY CHORIZO QUESO FUNDIDO



Beery Chorizo Queso Fundido image

Recipe courtesy of Treva Chadwell and Cooking Channel. Adding beer to this chorizo-and-cheese concoction - the Mexican version of fondue with a savory edge - gives it tangy, hoppy flavor that makes it even more perfect for pairing with a good brew. You're in charge of how spicy this warm, cheesy dip will be: Leave all, some or none of the seeds in your jalapeno for your choice of hot, medium or mild. Original recipe: http://www.cookingchanneltv.com/recipes/beery-chorizo-queso-fundido.html

Provided by Food.com

Categories     Cheese

Time 40m

Yield 3 cups, 10 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, thinly sliced
1 jalapeno, diced (seeds removed if desired)
2 garlic cloves, finely chopped
1/4 lb fresh chorizo sausage, removed from the casing
3 tablespoons all-purpose flour
2 teaspoons chili powder
1/2 teaspoon ground cumin
12 ounces mexican lager beer
1/4 cup whole milk
4 cups shredded monterey jack cheese (about 1 pound)
1/2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
tortilla chips, for serving

Steps:

  • Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
  • Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
  • Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
  • Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

Nutrition Facts : Calories 296.9, Fat 23, SaturatedFat 13.3, Cholesterol 63, Sodium 397.4, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 14.8

QUESO FUNDIDO WITH CHORIZO



Queso Fundido with Chorizo image

We recommend D'Artagnan Spanish-style chorizo for this recipe. Made from heritage pork, it has great flavor and is widely available. If you don't have a fondue pot, you can serve the queso fundido in the skillet it is cooked in; return it to the stove and warm over low as needed. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 pound Spanish (cured) chorizo, sliced on the bias 3/8 inch thick
1 cup finely chopped sweet onion, such as Vidalia
1 can (4 ounces) diced green chiles
Coarse salt
1/3 cup tequila, preferably gold
4 cups shredded Monterey Jack cheese (1 pound)
Tortilla chips, for serving

Steps:

  • Heat oil in a large, heavy skillet (preferably cast-iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.
  • Add onion and chiles to skillet; season with salt. Raise heat to medium-high and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.
  • Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until melted, 5 to 7 minutes. Transfer to a fondue pot and serve immediately, with chorizo and chips.

BEERY CHORIZO QUESO FUNDIDO



Beery Chorizo Queso Fundido image

Adding beer to this chorizo-and-cheese concoction - the Mexican version of fondue with a savory edge - gives it tangy, hoppy flavor that makes it even more perfect for pairing with a good brew. You're in charge of how spicy this warm, cheesy dip will be: Leave all, some or none of the seeds in your jalapeno for your choice of hot, medium or mild.

Provided by Food Network

Categories     appetizer

Time 40m

Yield Serves 8 to 10 (about 3 cups)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, thinly sliced
1 jalapeno, diced (seeds removed if desired)
2 cloves garlic, finely chopped
1/4 pound fresh chorizo, removed from the casing
3 tablespoons all-purpose flour
2 teaspoons chili powder
1/2 teaspoon ground cumin
One 12-ounce Mexican lager beer
1/4 cup whole milk
4 cups shredded Monterrey Jack cheese (about 1 pound)
1/2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
Tortilla chips, for serving

Steps:

  • Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
  • Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
  • Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
  • Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

QUESO FUNDIDO WITH CHORIZO, JALAPEÑO AND CILANTRO



QUESO FUNDIDO WITH CHORIZO, JALAPEÑO AND CILANTRO image

Categories     Sandwich     Cheese     Pork     Appetizer

Yield 4/8 sandwiches/servings

Number Of Ingredients 10

7 ounces dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 tablespoons chopped cilantro
2 scallions, finely chopped
1/4 teaspoon salt
1 pound Monterey Jack cheese, grated
Sliced bread, if serving as sandwiches
Extra virgin olive oil, if serving as sandwiches
Tortilla chips, if serving as dip
Lime wedges, if serving as dip.

Steps:

  • 1. Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes. 2. In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well. 3. If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling. 4. If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.

SUPER BOWL: QUESO FUNDIDO WITH ROASTED POBLANO PEPPERS AND CHORIZO



Super Bowl: Queso Fundido with Roasted Poblano Peppers and Chorizo image

Number Of Ingredients 13

4 Poblanop Peppers
1 pound Chorizo Sausage [ground]
2 tablespoons Olive Oil
2 Onion [diced]
4 Plum Tomatoes [diced]
1/2 cup Flour
2 cups Mexican Beer [Corona or Tecate]
1 cup Sharp Cheddar [shredded]
1 cup Monterey Jack [shredded]
1/2 pound Mozzarella [shredded]
4 tablespoons Cilantro [fresh, chopped]
2 bags Tortilla Chips [for serving]
3 teaspoons Garlic [minced]

Steps:

  • 1. Roast Peppers under broiler, turning frequently, until blistered and blackened on all sides. [6-8 minutes] Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off the skin. Cut off the stem ends and remove seeds. Chop into1/2 inch pieces and set aside.
  • 2. In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer the chorizo to a paper towel linedplate. Set aside. In the same pot, add oil, onion and garlic and cook over medium-low heat until onion is translucent. 5-7 minutes. Add tomatoes and reserved peppers and cook.stirring occasionally, until most of the tomato juices have evaporated, about 2 minutes.. Sprinkle flour over the tomato mix and cook, stirring constantly for 3 minutes. Stir in beer and increase heat to medium high, stirring occasionally until the mixture boils.
  • 3. Reduce to low heat and whisk in cheeses, 1 cup at a time, until the mix is smooth. Put in warmer [crock pot on low will do] and add chorizo and cilantro. Mix ands serve with tortilla chips.

QUESO FUNDIDO WITH CHORIZO



QUESO FUNDIDO WITH CHORIZO image

Categories     Cheese     Appetizer

Yield 20 servings

Number Of Ingredients 10

5 large poblano (pasillas) chiles
1 1/4 pounds chorizo sausage links (about 8), casing removed
5 large garlic cloves, chopped
24 green onions, chopped
2 1/2 cups chopped fresh cilantro
1 1/4 pounds Monterey Jack cheese, coarsely grated (about 5 cups)
1 1/4 pounds whole-milk mozzarella cheese, coarsely grated (about 5 cups)
2 1/2 T cornstarch
2 cups (or more) low-salt chicken broth
Tortilla chips

Steps:

  • Char chiles directly over gas flame or in broiler until blackened on all sides; enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles. Saute sausage and garlic in very large skillet over medium-high heat until browned, breaking into pieces, about 20 minutes. Add green onions; stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles. Toss both cheeses and cornstarchs in large bowl until coated. Bring 2 C broth to a simmer in a large pot over medium-high heat. Add cheese by the cupfuls, whisking until each addition is almost melted before adding the next. Remove from heat. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if too thick. Season with salt and pepper. Transfer to bowl; serve with tortilla chips.

QUESO FUNDIDO WITH CHORIZO, JALAPEñO AND CILANTRO



Queso Fundido With Chorizo, Jalapeño and Cilantro image

Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño and cilantro, served with chips and lime. You're welcome.

Provided by Melissa Clark

Categories     quick, appetizer

Time 25m

Yield 4 sandwiches or 8 hors d'oeuvres servings

Number Of Ingredients 10

7 ounces dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 tablespoons chopped cilantro
2 scallions, finely chopped
1/4 teaspoon salt
1 pound Monterey Jack cheese, grated
Sliced bread, if serving as sandwiches
Extra virgin olive oil, if serving as sandwiches
Tortilla chips, if serving as dip
Lime wedges, if serving as dip

Steps:

  • Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
  • In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
  • If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.
  • If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 10 grams, Sodium 473 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use good quality chorizo: The chorizo is the star of this dish, so it's important to use a good quality chorizo that has a lot of flavor. Look for a chorizo that is made with fresh pork and spices, and that has a nice smoky flavor.
  • Don't overcook the chorizo: Chorizo is a relatively fatty sausage, so it doesn't need to be cooked for long. Overcooking the chorizo will make it tough and dry.
  • Use a good quality cheese: The cheese is the other key ingredient in this dish, so it's important to use a good quality cheese that melts well. A good option is a Mexican cheese blend, such as Oaxaca or Chihuahua cheese.
  • Add some extras: Feel free to add some extra ingredients to your chorizo fundido, such as diced tomatoes, onions, or peppers. You can also add some cooked bacon or ground beef.
  • Serve with tortillas or chips: Chorizo fundido is traditionally served with tortillas or chips. You can also serve it with rice or beans.

Conclusion:

Chorizo fundido is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. It's a great way to use up leftover chorizo, and it's also a great way to introduce your friends and family to Mexican cuisine. So next time you're looking for a new recipe to try, give chorizo fundido a try. You won't be disappointed.

Related Topics