Cinco de Mayo – Our Favorite Recipe

Queso Fundido With Chorizo, Jalapeño, and Cilantro

  • 7 ounces dried chorizo, diced small
  • 1 jalapeño, seeded and finely chopped
  • 2 Tbs chopped cilantro
  • 2 scallions, finely chopped
  • ¼ tsp salt
  • 1 pound Monterey Jack cheese, grated
  • Tortilla chips, for serving – our favorite is Xochitl – very thin and crispy
  • Lime wedges for serving

 

 

Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes, drain off the fat.

In a medium bowl, mix the jalapeño, cilantro, scallions, and salt. Add the cheese and toss well.

Heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking, gratin dish or small cast iron skillet. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.

Best served with your favorite tequila!

 

Sue Taggart