Queso fundido--with or without chorizo--is so delicious and filling that is is better as a main course than as an appetizer.

Queso fundido–with or without chorizo–is so delicious and filling that is is better as a main course than as an appetizer.

As I write in this week’s Seasonal Pantry, Franco Dunn makes irresistible chorizo, including Mexican-style chorizo (both verde and rojo). In that column, I promised to post my recipe for queso fundido so here you go. It’s rich, indulgent, delicious and very easy to make, pretty much foolproof. Enjoy it with cold Mexican beer, agua fresca or shrub alongside. Franco Dunn’s sausages, sold under the name One World Sausage, are available at several farmers markets in Sonoma County.

Queso Fundido with Franco’s Chorizo • Makes 8 servings

  • 2 pounds cheese (any mix of St. George, Bellwether Carmody, Sonoma Jack, mild cheddar or other similar cheeses)
  • 4 garlic cloves, minced
  • 2 serranos, minced
  • 1 teaspoon chipotle powder
  • 3 poblanos, roasted, seeded, and cut into thin julienne
  • 1 pound One World Sausage bulk Mexican chorizo, verde or rojo
  • 4 scallions, trimmed and thinly sliced
  • 3 tablespoons minced fresh cilantro
  • 2 to 3 dozen small corn tortillas, hot
  1. Preheat the oven to 450 degrees.
  2. In a large bowl, toss together the cheese, garlic, serranos and chipotle powder. Put the mixture in an ovenproof earthenware dish and bake until the cheese is bubbly, about 15 minutes. Scatter the poblanos on top and cook 5 minutes more.
  3. While the cheese cooks, sauté the chorizo until it is just crumbly and has lost its raw look. Remove from the heat and set aside.
  4. Remove the cheese from the oven, spoon the chorizo over it, scatter the scallions and cilantro on top and serve immediately, with hot tortillas alongside. Each guest takes two tortillas (one on top of the other), smears a generous portion of the queso on top and rolls it up.

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