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medium red onion, diced
oz Mexican chorizo (about a link)
cups quesadilla cheese, shredded
cups Oaxaca cheese, shredded
cup queso fresco, crumbled
roma tomatoes, seeded and diced
Serrano peppers, minced
cup cilantro, chopped
In a medium skillet preheat 2 tablespoons of olive oil to medium heat for 3 minutes. Add the red onion and cook for 8 minutes. Add the chorizo and cook for another 6 minutes, crumbling the chorizo as it cooks. Drain the chorizo mixture onto a plate lined with paper towels and let cool.
Combine all the cheeses in a large bowl, set aside.
In a medium bowl, add the tomatoes, Serrano, garlic, 2/3 of cilantro, juice and zest of lemon, 2 diced avocados, 1/2 teaspoon salt and 1/3 teaspoon of pepper. Stir well to combine. Fold in half of the cooled chorizo mixture, set aside.
In a 13X9 inches baking dish, add 1/2 of the cheese mixture and spread out evenly. Add guacamole by the spoonful to the cheese in the pan, make sure it’s evenly spaced. Top with remaining cheese and chorizo.
Cover with foil and bake in preheated oven for 25 to 30 minutes. Remove foil and cook for 1 minute under the broiler, or just until cheese browns a little. Top it with remaining of avocado and cilantro. Serve right away with tortilla chips or warm tortillas.
- If you find yourself with too much cheese, you can always shred or crumble it and freeze it. Store it 1/2 cup per small plastic bag in a larger freezer bag. It will be good for a couple of months.
More About This Recipe
- Sonia Mendez GarciaOn my trips to Mexico to visit family, there were many occasions for fiestas to celebrate and share our favorite foods. Mexico is known for it’s many antojitos and botanas, such as pickled chiles in escabeche, spicy peanuts, elotes asados and fresh fruits covered in chili and lime. They are also known for their delicious assortment of cheeses. This queso fundido recipe features three of the most popular ones that are used in a variety of dishes; or just simply served sliced on a plate, como un antojito.
Dips and Snacks for Game Day
Touchdown! Prepare this tasty and easy recipe for Chipotle Cheese Dip – Queso Fundido. It will surely become your favorite on game day. Here, the flavors meld little by little, starting with the chorizo in the pan, then delicious GOYA® Chipotle Peppers in Adobo Sauce, and finally, the cheese. Everything is baked, creating a spectacular dip that you will enjoy bite after bite. Serve with tortilla chips, or as tacos. A winning dip!
Made with GOYA® Chipotle Peppers in Adobo Sauce
Give game day a spicy touch with fantastic GOYA® Chipotle Peppers in Adobo Sauce. Their smoky and spicy taste add a unique flavor to any dish. Try them when making our Chipotle Cheese Dip – Queso Fundido or Chipotle Pulled Pork Sliders recipes.
The Best Recipes on the Internet: Mexican
Welcome to “The Best Recipes on the Internet,” a new series where we ask experts to sift through the endless recipes available online and tell us which ones really work. Running point on the project is Cara Eisenpress, a passionate home cook and author of In The Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World.
Mexican cuisine in Mexico is hugely regional, from the fried fish tacos of Baja to the mole sauces of Oaxaca. Add in the Mexican diaspora in the United States, and you’ve got everything from the makeshift breakfast tacos of Austin’s food trucks to the loaded burritos of Chipotle. How to make sense of this enormous range of options, let alone find recipes that don’t suck?
To master the building blocks of authentic Mexican food, we asked the experts to pick the best recipes they’ve found in years of cooking the country’s cuisine. We’re talking homemade corn tortillas and pinto beans from scratch, salsas every which way, carnitas, guacamole, and more. But that doesn’t mean we excluded great recipes for more new-fangled cooking, fresh takes on old favorites, or dishes with a hint of Tex Mex.
Our experts—food bloggers, entrepreneurs from Mexico, TV hosts, and devoted eaters—picked out the condiments, main dishes, and even desserts you need to know to make the best Mexican food at home. Whether your goal is an all-day mole or a simple taco, you’ll find a sure-fire version of that dish here.
Don’t stress yourself out with bad instructions for making guacamole or think about making margaritas from a mix. Instead, scroll through to model your dinner after the cuisine of our Mexican experts:
Pati Jinch, author of Pati’s Mexican Table
Adriana Martin, blogger at Adriana’s Best Recipes, which documents her family recipes in tribute to her abuela, Mama Licha.
Kathryne Taylor, blogger at Cookie and Kate.
Alfonso Pacheco, an avid eater and food enthusiast from Mexico who now lives and eats in NYC and works for Mealku.com, making sure no one has an excuse not to eat well.
Cara Eisenpress, editor at Big Girls, Small Kitchen, author of In the Small Kitchen, and First We Feast contributor
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This breakfast riff on the ultimate melty cheese dip, queso fundido, starts with sautéed fresh chorizo, onion, and poblano chile. It’s mixed with a bit of scrambled egg, then topped with handfuls of cheese that melt into an oozy dip. Huddle around the pan and scoop it up with chips or warm tortillas to start your tailgate morning right.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
Game plan: This recipe can also be made on the stovetop. Cook uncovered over medium heat through step 5, then sprinkle with the cheeses and transfer the skillet to a 350°F oven. Bake uncovered until the cheese is just melted and starting to bubble, about 8 to 10 minutes.
This recipe was featured as part of our tailgating breakfast recipes.
Tips for Eggs and Sausage
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
Blister chile on a stove top over high heat, turning occasionally, until blackened all over, 10–12 minutes (alternatively, you can use a broiler). Place in a small bowl and cover tightly with plastic wrap. Let sit until chile is soft, 15–20 minutes. Remove peel and seeds discard. Coarsely chop flesh.
Meanwhile, heat oil in a small skillet over medium. Cook chorizo, breaking into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes.
Heat broiler. Layer half of chile, half of chorizo, 1 tsp. hot sauce, ¼ tsp. adobo seasoning, and half of cheese in a heavy broilerproof dish or small cast-iron skillet (ideally 5" wide). Broil until cheese is melted and beginning to brown, about 2 minutes. Remove from oven and repeat layers with remaining chile, chorizo, hot sauce, adobo seasoning, and cheese. Broil until top layer is melted and beginning to brown, about 2 minutes longer.