REE DRUMMOND'S QUESO FUNDIDO

Ree Drummond's Queso Fundido image

Throw in whatever ingredients you have on hand to make this delicious queso fundido. Serve with tortilla chips, carrot sticks, and cauliflower florets.

Provided by Pioneer Woman

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

Time 50m

Yield 8

Number Of Ingredients 12

Previous Next

Ingredients

1 tablespoon olive oil
4 ounces Mexican-style chorizo
1 green bell pepper, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1 small yellow onion, finely chopped
2 fluid ounces tequila
1 pound Monterey Jack cheese, shredded
1 (8 ounce) package white Cheddar cheese, shredded
⅛ teaspoon chili powder
2 plum tomatoes, diced
¼ cup chopped fresh cilantro
½ teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.

Nutrition Facts : Calories 375 calories, Carbohydrate 3 g, Cholesterol 82.8 mg, Fat 29 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 17 g, Sodium 627.7 mg, Sugar 1.4 g