Wednesday, September 26, 2012

Queso Fundido


I am constantly on the look out for amazing appetizers.  I have said for years that I could truly make a meal off of appetizers alone...no need for an entree here!  Just keep bringing me little plates filled with delicious goodness and this little girl will be happy.

In my ongoing Pinterest search for all things wonderful I came across this recipe and was immediately reminded of my best friend, Nicoll.  

You see we often times go to our favorite mexican restaurant, Cinco de Mayo, and each time we listen as Nicoll explains (with great enthusiasm) the finer qualities of the burrito fundido.  

Evidently, it is life changing!

By the end of her monologue we are all doubled over laughing with her as she takes a deep breath to collect herself once more.

With all of this to be said, when I came across this recipe on Pinterest I knew I had to make it, if for no other reason than to get another great chuckle over the love my dear Nicoll has for her favorite mexican dish!

Queso Fundido with Chorizo
as adapted from www.smells-like-home.com

1 tbsp olive or canola oil
2 chorizo links (about 6 oz total), 1/2-inch diced
1 tomato, seeded and diced
1 medium onion, coarsely chopped
1 large jalapeño or 2 large serranos, seeded and diced
3 tbsp tequila (optional – we forgot to add it)
8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar)
1/2 cup loosely packed cilantro, chopped

Heat the oil in an 8- or 10-inch skillet over medium-high heat. Add the chorizo 
and cook until lightly browned, about 4 minutes; drain off most of the liquid. 
   
Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. 
  
Add the tequila (sorry Brother, I grabbed the good stuff) and cook, stirring, until reduced to a glaze.

Sprinkle in the cheese. 
Stir slowly and constantly until just melted then stir in the cilantro. 
 Serve immediately in a warm dish with chips for dipping.

Then we have to have the inaugural "scooping picture"..
Step 1: Prepare the chip...You need leverage here so as not to break your chip....if you are too quick you will ruin everything!  Patience grasshopper!

Step 2: Now really get in there, establish a foundation with the chip and begin to lift.  Lift with your legs, not your back....that's how people get hurt!

And GO!!!

That, my dear readers, is how to successfully get "the perfect scoop".

Thank you Maggie for demonstrating like the "Barker's Beauties" of queso scooping!
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