Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 – 6
Yum Factor: TBA
Having first tasted this incredible appetizer in Detroit’s Mexicantown, I had to learn how to recreate this at home. It took some time but I think I at least got close. If you’ve never had Queso Fundido you need to go out to the grocery store and pickup these simple, and inexpensive ingredients now. It’s that good.
2 fresh chorizo sausages, uncooked
2 Tbs. olive oil OR vegetable oil
1 med. onion, chopped
1/2 cup chunky tomato salsa
1 1/2 tsp. cumin
1/3 cup cream cheese (about 1/3 of an 8 oz. pkg.)
1 cup shredded Monterey jack cheese
1/2 cup shredded Mozzarella cheese
3 green onions, chopped
1. Remove the casings from the chorizo sausages. Place 1 tablespoon of the oil in a skillet over medium heat. Add the sausage and cook, crumbling it into small pieces as it cooks. Continue cooking until sausage is well browned. Remove sausage from skillet and drain excess grease on paper towel. Set aside.
2. Add another tablespoon of oil to the same skillet. Cook the chopped onion in the skillet over medium heat, stirring, until soft and fragrant. Add the cumin and cook for one minute more. Add the salsa, lower the heat, and simmer for 2-3 minutes more.
3. Preheat the oven to broil.
4. Remove skillet from heat and stir in the cream cheese until melted and well mixed. Place the onion and cheese mixture in a small oven proof casserole. Sprinkle the Monterey and Mozzarella cheeses on top of the onion mixture, then sprinkle the cooked chorizo on top of the cheeses.
5. Place casserole under the broiler until cheese is melted. Serve queso fundido warm, with steamed flour tortillas, corn chips, or bread for dipping.
Served with steamed flour tortillas this is probably my all time favorite appetizer. Trust me, this one will be a winner.