Queso Fundido With Chorizo, Jalapeño and Cilantro
Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño and cilantro, served with chips and lime.
Yield: 4 sandwiches or 8 hors d’oeuvres servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 7 ounces | dried chorizo, diced small |
| 1 | jalapeño pepper, seeded and finely chopped |
| 2 tablespoons | chopped cilantro |
| 2 | scallion, finely chopped |
| 1/4 teaspoon | salt |
| 1 pound | monterey jack cheese, grated |
| sliced bread, if serving as sandwiches | |
| extra virgin olive oil, if serving as sandwiches | |
| tortilla chips, if serving as dip | |
| lime wedges, if serving as dip |
Directions:
Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.
If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.
Source: cooking.nytimes.com
