Food & Drink

Olympic Snacks: Queso Fundido

There are few things more divinely swoon-worthy than this concoction, which should almost be labeled an illegal substance. Queso fundido is insanely easy to replicate at home, and you’ll be spared any cleanup hassle, because every last bit of the crispy cheese that crusts up at the bottom of the pan will be scraped up and devoured. Serve with tortillas and Roasted Salsa Verde.

Queso Fundido

Print Recipe

Serves: 2

Ingredients

4 ounces smoked chorizo, cut into ¼-inch pieces
½ small yellow onion, finely chopped
12 ounces Monterey Jack cheese, shredded
Eight 6-inch corn tortillas, warmed over a flame (see Note)

Instructions

Preheat the broiler. Cook the chorizo in a 6-inch ovenproof skillet over medium heat until the fat begins to render, about 2 minutes. Add the onions and cook, stirring occasionally, until they soften and become translucent, about 3 minutes. Stir in the cheese

Transfer the skillet to the broiler and broil until the cheese is bubbly and golden brown in places, 2 minutes. Serve immediately, with the tortillas.

Note: I like to toast the tortillas first to get that charred edge, then stack them to steam and become pliable for use. Toast them one at a time, on a direct flame or in a hot skillet or comal (a smooth flat Mexican griddle) until the edges start to darken, about 1 minute; flip and toast for another minute (some will puff up once you flip them). If they seem too toasted, almost crisp, stack them on top of one another wrapped in a cloth. To keep them fresh for 30 minutes, wrap the cloth stack in foil and keep in a warm place.