| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Vegetable oil, for oiling the baking dish
- 6 ounces chorizo or spicy Italian sausage, casings removed
- 1/4 cup chopped onion
- 1 large clove garlic, minced
- 2 cups grated Oaxaca or mozzarella cheese
- 6 flour tortillas or soft tacos, warmed
Instructions
- Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
- In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
- Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 454 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 99 mg |
| Sodium | 864 mg |
Reviews
Bangin
Decadence at its best! Turned out just like I’ve have in great restaurants. Thank you!
I’ve made this several times and it’s always a hit at parties. As noted in other reviews, this is not the thin queso for dipping chips. It’s quite substantial, and is intended to be spooned into tortillas. I usually double the garlic.
This was terrible.
It was good, but wouldn’t try it again. The flavors are not as good than if I would of gone to a restaurant. I followed the recipe as stated. Would not try this one again. I have in the past tried with cheddar cheese and that was much more palatable than this version.
Awful. I’ve had this in a Mexican restaurant and it was wonderful and this fails misery. Think of this; next time you order or bake a pizza, trying to dip a chip (or otherwise extract) some of the topping cheese, well could ya? My guests thought it was great and all but it was embagrrassing how difficult it was to hack through it.
My solutions that I just tested; 1 is you can make a cheese sauce with the queso and then bake it, or better yet, mix the queso 50/50 with cream cheese and then bake. Either way don’t and I mean DON’T mix that wonderfully crispy chorizo in the cheese before baking, instead, crisp it up while baking and top the golden brown cheese with it. Ole’
I made this with both Italian sausage and chorizo.
My husband and kids loved it.
They requested it every wkend.
I didn’t have an onion, so I put in a roasted poblano and some chopped tomatoes, also deglazed pan with a shot of mezcal, cause, why not! Layering is a great idea – We really enjoyed this and looking forward to it again and again!
My plan is to use this to stuff jalapeños, wrap them in bacon and bake.
We love Queso Fundido….being of Mexican descent, I grew up on this…from having it @ home and in Mexican Restaurants on both sides of the border!
You can also add roasted CA long chiles…rajas! It is most delicious with chorizo though! Yumm!