I was hard at work on my patio last weekend. It’s a small space (thank goodness!) but it was in sad shape. After digging out the flower bed that had clearly been used as a dumping ground for the remodel contractor, hauling out the dirt, bag by bag, through the front door (we don’t have an exterior gate), sanding down the metal trellis, giving it a few coats of spray paint, and planting three beautiful bougainvillea, I was pretty beat.
I was planning to make a healthy dinner of chicken with tomato-herb pan sauce, but just as I was about to leave for the grocery store, I got a craving and did a check to see if I had chips and salsa on the list. After such a hard day of work, what was a decidedly unhealthy dinner of chips and dip going to hurt? So I took the chips and salsa idea and ran with it. Queso fundido it would be. I’d been looking for a reason to make it and a long day of yard work seemed just as good as any.
Oh wow, was this yummy. Ooey, gooey, and so delicious with chips, some college football, and a nice cold beer. I think I’ve found just the right motivation I need to get after the rest of the home improvement tasks on my list…
adapted from Homesick Texan
1/4-1/2 lb. chorizo (I used 1/2 lb. to make a hearty dinner)
3 c. grated asadero or Muenster cheese
1 c. grated Monterey Jack
1 (4 oz.) can chopped green chiles
1. Preheat oven to 350 degrees F. Grease the bottom of an 8×8 stoneware baker or a medium cast iron skillet.
2. While oven is heating, crumble chorizo into a skillet and brown over medium heat, about 5 minutes.
3. Place cheeses in dish and top with green chiles. When chorizo is finished, sprinkle over the top using a slotted spoon.
4. Place in oven and bake until cheese is bubbling, about 15 minutes. Serve immediately with chips and/or warm corn tortillas. Serves 4-6 as an appetizer (or 2 very hungry people for dinner).
one year ago: pork chops alla pizzaiola