| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon olive oil
- 4 ounces fresh chorizo
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 small yellow bell pepper, finely diced
- 1/4 cup plus 1 tablespoon tequila, preferably gold
- 2 Roma tomatoes, diced
- 1 pound Monterey Jack cheese, grated
- 8 ounces white Cheddar, grated
- Sprinkle of chili powder
- 1/4 cup chopped fresh cilantro
- Tortilla chips, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, crumbling it as you go, until browned. Remove from the skillet and drain on a paper towel-lined plate. Pour off any excess fat from the skillet.
- Add the onion and bell peppers to the skillet and cook over medium-high heat until the veggies begin to soften, about 5 minutes. Turn off the heat and stir in 1/4 cup of the tequila. Turn the heat back on and cook until the vegetables are golden brown, 2 to 3 minutes more. Remove from the heat and set aside.
- Meanwhile, stir the tomatoes and remaining 1 tablespoon tequila together in a small bowl and set aside to marinate for a few minutes.
- To build, cover the bottom of a medium ovenproof skillet with a third of the Monterey Jack and Cheddar. Add half of the chorizo, then another third of the cheese. Next, add as much of the veggie mixture as you’d like (you may have a little left over). Add almost all of the remaining cheese, the rest of the chorizo and then whatever cheese you have left. Sprinkle the top very lightly with chili powder.
- Bake, starting to watch it 4 to 5 minutes in, until the cheese is totally melted, hot and slightly bubbling…but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)
- Drain the tomatoes.
- Remove the skillet from the oven and top with the spiked tomatoes and cilantro. Serve immediately with tortilla chips. It’s best when piping hot! Wrap a cloth around the skillet handle so guests won’t burn themselves.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 307 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 58 mg |
| Sodium | 442 mg |
| Serving Size | 1 of 12 servings |
| Calories | 307 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 58 mg |
| Sodium | 442 mg |
Reviews
This is the only Ree Drummond recipe I haven’t absolutely loved. Because you don’t make a rue or add liquid at all, cheese melted in the queso just becomes one block when it cools down. Tastes good when it’s hot but it’s not really true queso. It’s really just melted cheese with veg and spices.
This dip was fantastic. First time trying and will definitely make again
We love getting queso fundido from our local Mexican restaurant so we were hoping this would be similar. It wasn’t as creamy and the cheese had a different flavor. However, it was still delicious! If you like the idea of melted cheese with chorizo and veggies, you’ll love it!
I thought this was awful! This was featured in All Recipes magazine- said the tequila was optional. It was like simply eating a wad of cheese- definitely needs some type of liquid to give it a creamy texture. Will not make it again!
Great appetizer . I used a little more chorizo and used queso shredded cheese and some cheddars. Used left over for breakfast in a burrito with scrambled eggs and Hatch salsa .
So good
So good
This was a huge hit!! Great start for my summer BBQ! Thanks Ree!!
This queso recipe is delicious! Try it!!