Queso Fundido

Name: Queso Fundido
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 cups
Cuisine: North America, Mexican
Ingredients: 1 pound uncooked chorizo; 2 cups fresh or frozen corn, thawed; 1 large red onion, chopped; 1 poblano pepper, chopped; 8 ounces fresh goat cheese, crumbled; 2 cups cubed Monterey Jack cheese; 1 cup cubed pepper jack cheese; 1 large tomato, seeded and chopped; 3 green onions, thinly sliced; Blue corn tortilla chips

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Bake: 15 min.

Recipe by Julie Merriman, Seattle, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 26, 2024

Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington

TEST KITCHEN APPROVED

Queso Fundido

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Yield:6 cups

Prep:20 min

Cook:15 min

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Ingredients

1 pound uncooked chorizo
2 cups fresh or frozen corn, thawed
1 large red onion, chopped
1 poblano pepper, chopped
8 ounces fresh goat cheese, crumbled
2 cups cubed Monterey Jack cheese
1 cup cubed pepper jack cheese
1 large tomato, seeded and chopped
3 green onions, thinly sliced
Blue corn tortilla chips

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Directions

1
Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses.

2
Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

Nutrition Facts

1/4 cup: 161 calories, 12g fat (6g saturated fat), 38mg cholesterol, 365mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.

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