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Queso Fundido – Budget Bytes

Queso Fundido – Budget Bytes

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Overhead shot of queso fundido in a cast iron skillet with a hand dipping a chip into it.Top view of queso fundido in a cast iron skillet with a hand dipping a chip in, including three process shots.

If you’re looking for a tasty appetizer that’s easy to make and fills a lot of people, try this Fatty Queso Fundido recipe. This easy Mexican dip of melted cheese and sausage can silence even the rowdiest table because everyone’s too busy stuffing their faces to do much more than grunt in agreement.

Overhead shot of queso fundido in a cast iron skillet with a hand dipping a chip into it.

What is the difference between queso and queso fundido?

Although this traditional Mexican comfort dish’s name means “melted cheese,” don’t confuse it with its Tex-Mex cousin, queso. In its simplest form, queso is just a bowl of melted yellow cheese, while queso fundido is white cheese melted over a second main component: chorizo.

Ingredients for queso fundido

You only need two ingredients to make a traditional queso fundido: Mexican chorizo ​​and processed white Mexican cheese. Then garnish with spring onions, tomatoes or coriander. Serve with soft tortillas or thick tortilla chips. If you’re not a fan of Mexican chorizo, you can substitute any other sausage you like. You can even make this dish vegetarian by using soy-based chorizo.

What cheese can I use to make Queso Fundido?

The best cheeses for this dish are Queso Asadero, Queso de Oaxaca, queso quesadilla, or Queso Chihuahua AKA Menonita. You can also use shredded Mexican cheese mix, Monterey Jack, or mozzarella. Stay away from queso fresco, cotija, or ranchero, which don’t melt well.

Side view of queso fundido in a cast iron skillet with a hand dipping a chip.

How to store leftover queso fundido

Place any leftovers in an airtight container. Make sure there is a little breathing room in the container and press a plastic wrap over the surface of the dip before sealing. This will prevent a thick skin from forming. Store in the refrigerator for up to three days. Freeze for up to three months.

How to reheat queso fundido

If reheating from frozen, thaw the queso fundido in the refrigerator overnight. To warm up, place the queso fundido in a non-stick pan and set over medium-high heat. Stir until the cheese warms up and dissolves. It could separate, forming a pool of water at the top of the depression. That’s okay. Just keep stirring. If the consistency is too thick, you can thin it out with a few tablespoons of heavy cream or whole milk.

Overhead shot of queso fundido in a cast iron skillet.

Queso Fundido

If you’re looking for a tasty appetizer that’s easy to make and fills a lot of people, you absolutely have to try this easy Oily Queso Fundido Recipe.

Author: Monti – Budget Bytes

Overhead shot of queso fundido in a cast iron skillet with a hand dipping a chip into it.

1 tablespoon cooking oil ($0.04) 1 pound Mexican chorizo, beef or pork ($4.58) 20 oz. Shredded Queso Quesadilla ($5.98)

Preheat oven to 300°F. Remove the chorizo ​​from its casing (if any) and grate the cheese on the largest holes of a box grater.

Place an ovenproof skillet over medium-high heat and add the tablespoon of oil. Cook the chorizo ​​until the fat comes out and the sausage is bubbling, 7 to 8 minutes.

Drain the fat from the pan, reserving 3 tablespoons chorizo ​​for garnish. If it’s very greasy, place it on kitchen paper to remove as much of the grease as possible before returning it to the pan. Sprinkle the chorizo ​​with the grated cheese.

Place pan in oven and cook until cheese is melted and bubbling, 5 to 7 minutes. Set the pan on a heatproof surface, garnish with the reserved chorizo ​​and serve immediately.

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Serving: 1 serving Calories: 441kcal Carbohydrates: 5g Protein: 23g Fat: 36g Sodium: 1038mg

Read our full nutritional disclaimer here.

Overhead shot of queso fundido in a cast iron skillet with a hand dipping a chip into it.

How to Make Queso Fundido – Step by Step Photos

Overhead shot of chorizo ​​and cheese in their[packagingonacountertop[VerpackungaufeinerArbeitsplatte[packagingonacountertop

Preheat oven to 300°F. Remove the chorizo ​​from its casing (if any) and grate the cheese on the largest holes of a box grater.

Overhead shot of chorizo ​​cooking in a cast iron skillet with a slotted spoon in it.

Place an ovenproof skillet over medium-high heat and add the tablespoon of oil. Cook the chorizo ​​until the fat comes out and the sausage is bubbling, 7 to 8 minutes. Chorizo ​​tends to stick, so stir the pan frequently and don’t increase the heat.

Overhead shot of chorizo ​​with shredded cheese in a cast iron skillet.

Drain the fat from the pan, reserving about 3 tablespoons of chorizo ​​for garnish. If the chorizo ​​is very fatty, place it on kitchen paper to remove as much of the fat as possible before returning it to the pan. Sprinkle the chorizo ​​with the grated cheese.

Overhead shot of queso fundido in a cast iron skillet with a hand sprinkling chopped spring onions on top.

Place pan in oven and cook until cheese is melted and bubbling, 5 to 7 minutes. Do not overcook the cheese or it will clump up. Set the pan on a heatproof surface, garnish with the reserved chorizo ​​and serve immediately. If you like, you can also garnish with sliced ​​spring onions, diced tomatoes or chopped coriander leaves.

Overhead shot of queso fundido in a cast iron skillet.

Serve Queso Fundido with sour cream, pickled jalapeños, flour or corn tortillas, tortilla chips, and your favorite salsa. Attempt:

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