Taco Tuesday: Queso Fundido

OK, if this big delicious mess of gooey cheese, spicy chorizo and roasted poblano chiles doesn’t get you cooking for Taco Tuesday, I don’t know what will.

I’m talking about queso fundido here, and I’m going to show you how to make what I think is the perfect version.

Before we bring on the cheese, we’ll start with roasting the poblano chile and then cooking up a chorizo-poblano mixture. Quick note: a good-quality store-bought Mexican chorizo is totally fine here; but when you have time, try making the homemade variety. Here’s my recipe video for that: https://www.youtube.com/watch?v=1MFtgYUYiX8

Now to what we’ve all been waiting for, the queso. Some recipes call for the cheese to melt in the oven, but I find that the cheese melts more quickly and evenly when you sprinkle it into the hot pan.

What cheese to use? In Mexico, I use a melting cheese like Chihuahua or what’s called quesadilla or asadero. Here, I use what’s labeled Chihuahua (though none of the US-made ones taste much like the real Chihuahua in Mexico) or Monterey Jack or to mild cheddar. To tell the truth, you can make a great queso fundido with pretty much any cheese that will melt ooey-gooey.

Queso fundido is typically eaten with flour tortillas in Mexico, but corn tortillas are delicious too. (No tortillas? Consider tortilla chips. No chips? No judgment from me if you use your bare hands.)

Get the recipe: https://www.rickbayless.com/recipe/queso-fundido-with-chorizo-and-rajas/

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Видео Taco Tuesday: Queso Fundido канала Rick Bayless