Queso Fundido is Mexico’s version of cheese fondue. This one is loaded with smoky, brick red GOYA® Chorizo and speckled with fiery GOYA® Jalapeño Peppers. Spoon the piping hot cheese dip into warm corn tortillas for a traditional, delicious appetizer that will be on the table in 20 minutes, flat!
QUESO FUNDIDO: MEXICAN MELTED CHEESE DIP
Prep Time: 10 minutes
Total Time: 20 minutes
1 tbsp. GOYA® Extra Virgin Olive Oil
½ cup finely chopped onion (about ½ medium onion)
1 3.5 oz. pkg. GOYA® chorizo, finely chopped
1 GOYA® Jalapeño Pepper, finely chopped (about 1 tbsp.)
2 tsp. GOYA® Minced Garlic
2 tbsp. GOYA® Chipotle Sauce
2 pkg. (7 oz. each) GOYA® Gouda Cheese, shredded or 1 lb. shredded Monterey
Jack or mozzarella cheese
1 pkg. (10oz.) GOYA® Corn Tortillas, warmed
- Heat overn to 350 degrees F. Heat oil in medium sauté pan over medium-high heat. Add onions; cook until soft and translucent, about 5 minutes. Add chorizo, cook until lightly browned, about 2 minutes. Add jalapeno pepper and garlic, cook until fragrant, about 1 minute more. Stir in chipotle sauce; remove from heat.
- Meanwhile, fill 9” x 13” glass baking dish halfway with water. Place 8” x 8” glass baking dish inside to create a bain marie. Place shredded cheese in smaller dish. Top cheese with chorizo mixture; cover tightly with aluminum foil
- Bake until cheese melts, about 10 minutes. Serve hot with warm tortillas.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.