Queso Fundido
Queso Fundido
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 1 tablespoon Fustini's Cayenne Crush olive oil
- 1/4 cup white onion
- 1 clove garlic
- 1 jalapeno - minced
- 1/2 cup chorizo mixture
- 1/2 cup heavy cream
- 1 cup chihuahua or Mexican melting cheese
- Flour Tortillas
- 2 New Mexico Chilies - seeded and broken
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 2 tablespoons water
- 1 1/2 pounds of ground pork
- 2 cloves garlic - minced
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon sweet paprika
Directions
- Place olive oil in a medium-size pot over moderate heat. Once hot, add onion and garlic and cook, stirring constantly for 2 minutes. Add jalapeno and cook for another 30 seconds. Add chorizo and cook until meat is fully cooked and all moisture is gone. Add heavy cream and bring to a simmer. Add cheese and remove from heat. Stir in cheese until melted and serve immediately with taco size flour tortillas.
- Place chilies into a bowl. Bring water and vinegar to boil and pour over chilies. Let steep until soft then puree. Place pork into a large bowl. Combine the chilies in water with the rest of the ingredients then pour over pork and work well to combine and emulsify. Chill until ready to use.
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