Fustini's Oils and Vinegars
Queso Fundido

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Queso Fundido


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Queso Fundido

Submitted by Corporate Chef Andy Stewart


  • 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 Spicy Korean Balsamic Vinegar
  • 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


Step 1. 

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.

Step 2. 

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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