Equipment
Ingredients
Main
- 200 g dried chorizo, diced small
- 1 jalapeño, seeded and finely chopped
- 8 g cilantro, chopped
- 2 scallion, finely chopped
- 1 g salt
- 450 g monterey jack cheese, grated
Serving
- 100 g tortilla chips
- 1 lime, wedged
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 812 kcal
- Protein
- 42 g
- Carbohydrates
- 21 g
- Fat
- 64 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 1524 mg
- Saturated Fat
- 21 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 379 mg
- Calcium
- 868 mg
- Iron
- 2.1 mg
- Magnesium
- 60 mg
- Phosphorus
- 629 mg
- Zinc
- 5.5 mg
- Vitamin A
- 713 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 8 mcg
- Water
- 18 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cook the diced chorizo in a small skillet over medium-high heat for 4 to 5 minutes until it is browned.
In a medium bowl, mix the jalapeño, cilantro, scallions, salt, and grated Monterey Jack cheese until well combined.
Preheat the oven broiler to high (approximately 260°C/500°F).
Transfer the cheese mixture and the cooked chorizo into a shallow baking dish and stir them together.
Place the baking dish under the broiler for 4 to 5 minutes until the cheese is completely melted and bubbling.
Remove from the oven and serve immediately with tortilla chips and lime wedges.
Chef's Notes
- For the best flavor and texture, use good quality, real Monterey Jack cheese. Pre-shredded cheeses often contain anti-caking agents that can affect meltability.
- When browning the chorizo, don't overcrowd the pan. Cook it in batches if necessary to ensure it gets nicely crisped rather than steamed.
- Adjust the amount of jalapeño to your spice preference. Remember to remove the seeds and membranes for less heat.
- Serve immediately after broiling. Queso fundido is best enjoyed piping hot, as it can become tough and oily if it cools too much.
- Consider adding a splash of tequila or a bit of cumin to the cheese mixture for an extra layer of flavor complexity.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat in an oven at 175°C (350°F) until the cheese is melted and bubbling.
Troubleshooting
Cheese is oily or separated
Cause: High heat from the broiler caused the fats to separate, or pre-shredded cheese was used.
Fix: Stir the mixture vigorously to re-incorporate the oils.
Prevention: Grate cheese from a block and monitor the broiler closely to avoid overheating.
Cultural Context
Queso fundido, meaning 'melted cheese,' is a beloved dish in Mexican cuisine, particularly popular in northern Mexico. It's often served as a communal appetizer or a late-night snack, showcasing the country's rich dairy traditions and love for vibrant flavors. Variations abound, but the core concept of gooey, melted cheese with savory additions remains a constant.
