Ree Drummond's Queso Fundido recipe
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Ingredients
- 1 tablespoon olive oil 1 ounce Mexican-style chorizo 1 green bell pepper, seeded and finely chopped 1 yellow bell pepper, seeded and finely chopped 1 small yellow onion, finely chopped 2 fluid ounces tequila 1 pound Monterey Jack cheese, shredded 1 (8 ounce) package white Cheddar cheese, shredded ⅛ teaspoon chili powder 2 plum tomatoes, diced ¼ cup chopped fresh cilantro ½ teaspoon kosher salt
Nutrition Info
- 375 caloriescarbohydrate: 3 gcholesterol: 82.8 mgfat: 29 gfiber: 0.6 gprotein: 21.8 gsaturatedFat: 17 gservingSize: -sodium: 627.7 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Ree Drummond's Queso Fundido
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo, cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
Stir together Monterey Jack and Cheddar cheeses in a bowl, spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.