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Chorizo Queso Fundido
Recipes
Chorizo Queso Fundido
6 servings
25 minutes total

Ingredients

  • 1 (14 oz) package quesadilla (or Monterey Jack) cheese
  • 12 small flour tortillas
  • 2 links fresh chorizo (about 8 oz)
  • 1 teaspoon sazón seasoning
  • 2 teaspoons minced garlic
  • 1 cup tomato trinity mix (diced fresh tomatoes, bell peppers, and onions)
  • 2 tablespoons fresh cilantro

Steps

    1. Preheat oven to 450°F. Cut cheese into 1-inch cubes and place in 2-quart baking dish. Bake 8–10 minutes until melted and bubbly. Heat tortillas following package instructions.
    2. Meanwhile, preheat large, nonstick sauté pan on medium 2–3 minutes. Remove chorizo from casings and place in pan (wash hands); cook 4–5 minutes, stirring to crumble meat, until browned and 160°F. Remove from heat and drain fat. Stir in seasoning, garlic, and trinity mix.
    3. Chop cilantro. Spoon chorizo mixture into center of cheese; sprinkle with cilantro. Serve with tortillas.
Other Preparation Methods
    • Sauté: Remove casings from 1 lb fresh chorizo links. Preheat large, nonstick sauté pan on medium. Cook chorizo 5–6 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Divide evenly among 12 corn tortillas; top with diced fresh onions, chopped cilantro, crumbled queso fresco, and fresh lime juice.
    • Bake: Preheat oven to 400°F. Arrange 1 lb fresh chorizo links on foil-lined baking sheet. Bake 10–12 minutes until 160°F. Place links in hoagie buns; top with green chilies, crema Mexicana, shredded Monterey Jack cheese, and tortilla strips.

Amount per ⅙ recipe serving: Calories 480, Total Fat 22g, Sat Fat 9g, Trans Fat 0g, Chol 50mg, Sodium 1280mg, Total Carb 49g, Fiber 2g, Total Sugar 3g, (Incl. 2g Added Sugars), Protein 19g, Vitamin D 6%, Calc 8%, Iron 10%, Potassium 6%