Get the chips and when this comes out of the oven; dig in! Mexican Chorizo has a bit of heat, and it looks more like ground meat than the Spanish version, which is like a hard dry cured sausage. Lots of gooey cheese and it’s perfect for Friday night finger foods and pick your sport or movie…………as part of the finger food table!
Queso Fundido
There are literally hundreds of recipes for Queso AKA “melted cheese” and Fundido “with chorizo”.
Hardly any Carbs (except for the chips) we like a mixture of Cheddar, Mozzarella or Monterey Jack and cream cheese.
It’s not hard to imagine this being a campfire dish from Northern Mexico. If you have a medium cast-iron skillet to make this in even better.
Ingredients
- 1 lb. (3 links/454 gr) Spolumbo’s Chorizo Sausage (1 CHO/100GR) 4.5 CHO
- ¼ cup (24 gr) green onions, chopped 2 CHO
- 6 TBSP (66 gr) Jalapeno, chopped 3 CHO
- 4 oz. (113 gr) Philadelphia Cream Cheese (1 CHO/TBSP) 7.5 CHO
- 4 oz. (113 gr) Cheddar, grated 0 CHO
- 8 oz. (227 gr) Monterey Jack or Pizza Mozzarella, grated 0 CHO
TOTAL CHO 17 CHO
- TOTAL WEIGHT 811 GRAMS
- 17 CHO DIVIDED BY 811 GRAMS = .02 CHO/GRAM
- ¼ CUP = 60 GRAMS (.02 CHO x 60 GR) 1.2 CHO/1/4 CUP
Instructions
- Preheat oven to 350.
- Cut jalapeno in half lengthwise and remove seeds, stem, and membrane with a spoon. Chop and set aside.
- Chop green onions and set aside.
- Removed casings from chorizo and scramble fry in a skillet. When the chorizo is almost cooked through add green onions and jalapeno. Sauté for 4 minutes.
- It’s important to drain chorizo very well, so we sauté the sausage, onions and jalapeno then place it in a fine meshed sieve to drain while we prep the remaining ingredients.
- Grate cheeses and toss together on a plate. Set aside.
- In a mixing bowl blend cream cheese with a fork and add grated cheeses. Loosely blend and then add chorizo mixture.
- Return Fundido to the cast-iron skillet or an oven proof dish. Bake uncovered for 25 minutes.
- Let rest a couple minutes before serving with taco chips and hot sauces if you wish.
