Entree: United States – Southwest – Queso Fundido with Chorizo (Melted cheese skillet with spicy chorizo served for scooping with tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) Mexican fresh chorizo, casing removed
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 clove garlic, minced
- 8 oz (225 g) Oaxaca or mozzarella-style cheese, shredded
- 4 oz (115 g) Chihuahua or Monterey Jack cheese, shredded
- 2 tbsp (30 g) crema or sour cream
- 1 tbsp (15 g) chopped fresh cilantro (optional)
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (3 g) kosher salt, or to taste
- 8 (6-inch) flour tortillas, warmed
- Lime wedges, for serving

Instructions

1. Preheat oven broiler on high. Heat olive oil in a medium ovenproof skillet over medium heat.
2. Add chorizo and cook, breaking up with a spoon, until browned and cooked through, about 5–7 minutes. Transfer chorizo to a bowl and leave drippings in the skillet.
3. Add chopped onion to the skillet and sauté in the chorizo fat until translucent, about 4 minutes. Add garlic and cumin and cook 30 seconds until fragrant.
4. Return chorizo to the skillet and stir to combine. Reduce heat to low and stir in crema (or sour cream), then season with salt and pepper.
5. Evenly distribute shredded Oaxaca and Chihuahua cheeses over the chorizo mixture. Increase heat to low just to warm the cheese topping slightly.
6. Transfer the skillet to the oven and broil 3–5 minutes until cheese is melted and golden-bubbly. Watch closely to prevent burning.
7. Remove from oven, sprinkle with cilantro if using, and serve immediately with warm tortillas and lime wedges for squeezing.