Queso Fundido with Chorizo
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- 1/2 cup chopped onion
- 3/4 cup milk
- olive oil as needed
- 5 teaspoons all-purpose flour
- 8 ounces monterey jack cheese shredded
- 1/2 cup white cooking wine
- 8 ounces fresh chorizo casings removed, crumbled
- 1 tsp garlic minced (or equivelant gourmet garden garlic
- 1/4 cup chopped pickled jalapeno plus 1 tablespoon pickling juice
- 8 ounces whole-milk mozzarella shredded
- tortilla chips or soft flour tortillas for dipping
- Carbohydrate 43.0555220387717 g
- Cholesterol 598.598233103216 mg
- Fat 239.214034071344 g
- Fiber 1.71156254494297 g
- Protein 168.98206116625 g
- Saturated Fat 112.821298279271 g
- Serving Size 1 1 recipe (1092g)
- Sodium 6380.79709463632 mg
- Sugar 41.3439594938288 g
- Trans Fat 13.8450905861862 g
- Calories 3039 calories
In a skillet brown the Chorizo, breaking it up with a spatula until it's cooked and crumbled. Remove to a paper towel lined plate to drain.Add a tsp of olive oil to the skillet and toss in the onions. Stir and cook for 5-6 minutes or until translucent. Add the garlic and cook until fragrant (30 seconds).Sprinkle in the flour over the onions and garlic, stir and cook until flour starts to brown (about 1 minute).Pour in cooking wine 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, or into a mini crock pot, or fondue pot. Serve with chips or soft flour tortillas.Enjoy!
