Monday, January 28, 2013

Queso Fundido with Homemade Chorizo!

So this is Queso Fundido.  It's a baked cheese dip.  The saltiness of the Asadero Cheese and the creaminess of the Monterrey Jack Cheese and the flavor of the homemade chorizo...out of this world!  And a roasted poblano to boot!  

3/4 lb ground pork
2 Guajillo peppers
2 T white vinegar
4 cloves garlic, minced
2 T bacon grease
2 T red onion, minced
1 T lime juice
2 T chopped cilantro
1 T cumin
1 T chili powder
2 teaspoons salt
2 teaspoons red chili flake

2 C Asadero cheese, crumbled or diced
2 C Monterrey Jack cheese, shredded
1 roasted, peeled poblano, chopped

Put the guajillo chilies in a small pot and cover with water.  Boil about 10 minutes.  When soft, place guajillo peppers, vinegar, garlic cloves, bacon grease, red onion, lime juice, cumin, cilantro, chili powder, salt, chile flake and 1/2 C cooking liquid in a blender.  Blend until smooth.

To roast the poblano, place it on a cookie sheet and in a 400 degree oven.  Cook and turn occasionally until it's blackened and charred on all sides.  Let it cool enough to handle.  Peel as much skin off as you can.  Take the stem and seeds out and chop the poblano.

Put the ground pork in a bowl.  Mix in the guajillo mixture and poblano.  Cook the pork mixture in a skillet over medium heat, breaking it up and cooking until it's done.

Next, preheat the oven to 350 degrees.  Mix the cheeses and the pork mixture together.  Put the dip into an oven safe skillet.  Bake for about 20 minutes or until the cheese is all melted and the top is lightly browned.

NOTE:  I originally wrote this recipe as individual mini cups with tortillas and the cheese baked in them.  Here are the instructions.  

You will need 24 corn tortillas.  Cut the tortillas with a round cookie cutter or a glass to about 3-inch circles.  Preheat the oven to 350 degrees.  First, spray a 24-count mini muffin tray with pan spray.  Press the cut out tortillas into each muffin tin.  Spray each tortilla liberally inside with pan spray.  Cook 10-15 minutes or until crisp.  Remove them from the oven.

Fill each tortilla cup with as much cheese/pork mixture as you can.  Bake them in the oven for about 5-6 minutes or until the cheese is melted and golden brown.

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