Chorizo Queso Fundido



By Michelle Lee author of Living Luxe Gluten Free  (Salut Studio 2015)

AWeb Fundido Mexican restaurant in Sedona, Arizona, is so popular that a line to get in often wraps around the building – before the place even opens. One of the big attractions is their queso fundido, which I’ve never stopped thinking about. My recipe pays gluten-free, lactose-free homage to their cheesy, sausage-y masterpiece. Served in a cast-iron skillet, this queso dip is filled with delicious chunks of chorizo, bell pepper, and onion, which go perfectly with corn chips or tortillas. Chorizo Queso Fundido is a perfect treat for Super Bowl snacking with friends (or by yourself), and you don’t even have to wait in line to get it!

1 tsp. canola oil
1 6-inch chorizo link, chopped into ¼-inch chunks
1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
5 oz. lactose-free Monterey Jack, sliced into thin squares (for low-lactose prep, use Manchego Anejo)
Smoked paprika

1. Move oven rack to top and preheat oven to 425 degrees.

2. Heat a small cast-iron skillet on stovetop over medium-high heat and add canola oil. When oil is heated, add chorizo and sauté until just browned on the outside, about 5 minutes. Using a slotted spoon, remove chorizo and set aside on a plate. Add green pepper and onion to skillet, and sauté in juices of chorizo until onion is translucent, about 5 to 7 minutes.

3. Remove skillet from heat and place onions and pepper on plate with chorizo. Place a small layer of Monterey Jack in the bottom of skillet and top with about a third of the chorizo, pepper, and onion mix. Add another layer of Monterey Jack and repeat process until all ingredients are in skillet. Sprinkle to taste with paprika.

4. Place skillet in oven and bake until Monterey Jack is melted and beginning to bubble and turn brown, about 10 to 15 minutes. Remove from oven and serve in skillet, leaving oven mitt on handle for safety. Scoop dip onto tortilla chips or soft corn tortillas.

Serves 4
Effort Mid-level, and worth it.
Active Prep15 to 20 minutes
Pairing See my Marvaritas recipe

Tip: If you’re worried about putting your skillet in the oven, you can use an aluminum pie pan in its place for baking.
I recommend using Follow Your Heart Vegan Gourmet Monterey Jack for this recipe.
Calories: 180; Total Fat (g): 15; Saturated Fat (g): 2; Cholesterol (mg): 14; Sodium (mg): 320; Potassium (mg): 110; Total Carbohydrate (g): 8; Fiber (g): 4; Sugar (g): 3; Protein (g): 6. Content per serving. Assumes 4 servings.Michelle Lee

Recipe from Living Luxe Gluten Free (Salut Studio, 2015)

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