Queso fundido (plus how to video)
- Sarah Cook
Published: May 15, 2017 at 9:34 AM
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Serves 6
Easy
Total time: 40 mins
0 reviews
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Layers of melting cheese and spicy chorizo make up this seriously OTT hot Mexican dip. Be prepared to fight over this one
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Ingredients
Nutrition
-
olive oil
-
250g cooking chorizo
skinned
-
1 bunch spring onions
chopped
-
4 plum tomatoes
chopped
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100g soft cheese
-
150g strong cheddar
grated
-
150g pack grated monterey jack cheese
-
2 tbsp pickled jalapeños
chopped
-
a handful coriander
chopped
-
for scooping tortilla chips
Nutrition: per serving
- kcal433
- fat35.7g
- saturates18.1g
- carbs3.3g
- sugars2.9g
- fibre1.4g
- protein23.8g
- salt2.5g
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Method
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step 1
Heat 1 tbsp olive oil in a pan. Pinch in nuggets of the chorizo and fry, breaking up with a spatula into smaller pieces as it cooks. Add half the spring onions and cook until softened, then stir in half the tomatoes and keep cooking until thickened and saucy.
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step 2
Mix the cheeses together and season well.
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step 3
Heat the oven to 200C/fan 180C/gas 6. Take a heavy, ovenproof pan and layer up the chorizo and cheese mixes. Bake for 15-20 minutes until melted and oozy. Mix the rest of the spring onions and tomatoes with the jalapeños and coriander. Scatter over the salsa and serve with tortilla chips for scooping.
Check out our best cheese recipes here...
Authors
Sarah Cook
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