Queso Fundido Con Chorizo

Queso fundido. (Johnny Autry)

Queso Fundido Con Chorizo

Queso fundido means “molten cheese,” and you’ll sometimes find this dish listed on menus as queso flameado, or “flamed cheese.” It’s essentially broiled white cheese that gets its name from literally being on fire in a cast-iron dish. Usually, you’ll see it cooked with chorizo, shrimp, mushrooms, or poblano peppers. I love its stringy quality and how it expands as you pull it away from the dish. I’m pretty sure some recipes use mozzarella cheese, which is a good option for that stretchy effect, but I like Oaxaca and Monterey Jack cheeses for their flavor. This dish is best served with flour tortillas.

Makes 2 cups

• 6 ounces Mexican (fresh) chorizo, crumbled
• 8 ounces Chihuahua cheese, shredded
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces Oaxaca cheese, shredded
• 1 teaspoon dried Mexican oregano
• (6-inch) flour or corn tortillas, store-bought or homemade, for serving

Place a rack 6 to 8 inches from the heat source and preheat the oven to broil.

In a medium saute pan set over medium heat, cook the chorizo, stirring, until lightly browned and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain.

In a medium bowl, combine the chorizo, all the cheeses, and the oregano and toss to combine. Transfer the mixture to a shallow ovenproof baking dish.

Broil until the cheese is bubbling and golden brown on top, 4 to 5 minutes.

Serve immediately, dolloping a spoonful or two onto the center of a warm tortilla and rolling it up like a taco.

Reprinted with permission from “Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border,” by Ford Fry, copyright © 2019. Photographs by Johnny Autry. Published by Clarkson Potter, a division of Penguin Random House, Inc.