Best 11 Queso Fundido Sauce Recipes

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won't need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It'll take about 6-7 minutes to cook.
• Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
• Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
• Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
• Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.

POLLO FUNDIDO

Steps:

• Boil chicken in water (or broth) until cooked through.
• Let cool enough to handle, and then shred. Place in large mixing bowl.
• Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
• Add to chicken in bowl.
• If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
• While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapeños, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.
• Add half of the sauce mix to the chicken mixture.
• Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
• Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
• Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.
• Remove to paper towels to drain.
• Preheat oven to 325°F.
• Place chicken "burritos" in a large glass pan (9x13 is recommended).
• Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
• Sprinkle with remaining cheese.
• Place in oven for approximately 15 minutes, or until cheese is melted.

QUESO FUNDIDO

Steps:

• Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

HOMEMADE QUESO FUNDIDO RECIPE

Steps:

• Preheat the oven to 350°.
• In a medium-size bowl mix together the tomatoes, peppers, onions, cilantro, lime juice, salt, and pepper until combined and set aside.
• Next, add the olive oil to a medium-size frying pan over medium-high heat and cook the sausage until it's cooked throughout.
• To assemble, Layer on as followed into a souffle or small casserole dish: cooked chorizo, salsa, and cheese. Repeat 1 more time reserving a little bit of the cooked sausage and salsa.
• Bake in the oven at 350° for 15 minutes or until the cheese is completely melted and browned around the outside edges.
• Serve with assorted dippers and top off with the remaining chorizo and salsa.

QUESO FUNDIDO COLORADO RECIPE

Steps:

• While wearing hand protection, remove the stems and seeds from all of the chili peppers and tear them into small pieces. Wash hands thoroughly. Fill a bowl with hot water and soak the chili pepper pieces for 10-15 minutes, until soft. Drain, reserving 1/4 cup of the soaking water.
• Transfer the soaked peppers to the bowl of a blender and add the garlic, oregano, cumin, coriander, oil, and salt. Pulse the blender a few times, and then add in the broth and reserved soaking water. Puree until liquefied.
• Place a large sauté pan over medium-heat on your stove top. Holding a fine mesh sieve over the top of the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard solids.
• Bring the sauce to a soft boil; reduce the heat to low and simmer for 5-10 minutes, or until the consistency of Enchilada sauce. Set aside 3/4 cup for the Fundido recipe; store remaining sauce in the fridge for 1 week or in the freezer for up to 3 months.
• Preheat the oven to 375° Fahrenheit. Heat the vegetable oil in a medium oven-safe skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned. Scoop out half of the onion and set aside. Drizzle in 1/4 cup of the Colorado sauce over the remaining onions in the pan. Top with half of the shredded Monterrey cheese and half of the shredded mozzarella cheese.
• Scatter the reserved onions over the top of the cheese in the pan and drizzle with another 1/4 cup of Colorado sauce. Top with remaining cheese.
• Bake, uncovered, in the preheated oven for 12-18 minutes, until cheese is bubble and brown. Pour the remaining 1/4 cup of Colorado sauce over the top and garnish with the tomatoes and cilantro. Serve with warm tortillas for scooping.

GREEN QUESO FUNDIDO

Steps:

• 1.Here is where Rick and I differ. I caramelized the onions a little before adding the Chorizo. He likes them crunchy.
• 2. Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium heat. Add the onion and chorizo and cook, stirring regularly and breaking up any clumps, until the chorizo is cooked through, about 10 to 15 minutes. Add the beer or other liquid ( white wine, tequila, water, or chicken stock) and the spinach; stir until the liquid has evaporated and the mixture is once again dry looking.
• 3. Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas and salsa for making soft tacos.
• NOTE: If you use beer, Monterrey Jack is the best cheese.

QUESO FUNDIDO

Steps:

• Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

QUESO FONDUE

Steps:

• Preheat the oven to 425 degrees F.
• Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
• Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
• Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
• Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
• Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
• Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
• Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.

QUESO FUNDIDO SAUCE RECIPE - (4.7/5)

Steps:

• In a blender or food processor, put cream cheese, sour cream, half n half, garlic and jalapeno. Blend until creamy. For a creamier consistency, add more half n half, 1 tbsp at a time, unti desired consistency. Spoon mix over tortillas, mexican food items, Potatoes, etc. Sprinkle Jack and Cheddar mix on top.

QUESO FUNDIDO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a skillet over medium heat, cook and stir the chorizo sausage, ground beef, and onion until evenly brown. Drain, and transfer to a medium baking dish.
• Arrange the olives over the cooked meat in the baking dish. Top with the picante sauce and cheese, and season with chili powder.
• Bake 15 minutes in the preheated oven, until bubbly and lightly brown.

QUESO FUNDIDO

Steps:

• Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
• Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
• Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
• Remove from heat and stir in reserved chorizo and half the cheese until melted.
• Preheat broiler with rack about 6 inches from heat.
• Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
• Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
• Serve with tortilla chips.