Take a trip to cheese town with this awesome Chorizo Queso Fundido! This cheesy, spicy dip is everything right about adding beer to your food!
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You know what makes food better? Booze! Seriously. It’s not just some novelty item you add to say “I’m cooking with booze!” it’s a legit flavor profile that is crazy good in so many dishes. This queso fundido is a definite keeper.
Flash back to my Le Cordon Bleu trip in Vegas. Remember the Salted Butter Rum Caramels?! That’s the same trip where I discovered this dip! The chef was super cute and she kept calling fundidio, but it was tasty (and smells amazing) either way. I’ve been wanting to re-make it ever since, and today it the day kids. This is one of my favorite Appetizer Dip Recipes and I hope it is for you too!
For everyone that loves cooking with booze too, you’re in luck! It’s #BeerMonth with NY Foodgasm and some of our other friends! Pilfer through the recipes below and get your boozy bite fix!
Dale’s Super Juicy Beer Can Chicken | NY Foodgasm
Chorizo Queso Fundido | Bread Booze Bacon
Garlicky Beer + Tarragon Steamed Mussels | Big Flavors from a Tiny Kitchen
Mahi Mahi Burgers Glazed with IPA-Hoisin Barbecue Sauce | All Roads Lead to the Kitchen
Hush Puppies With A Smoked Cheddar Stout Dip | Nomageddon
Chorizo Queso Fundido
- 1/2 pound beef or pork chorizo removed from the casing (I used pork)
- 1/2 medium yellow onion finely diced
- 2 cloves garlic minced
- 6 ounces larger-style beer like Corona or Miller High Life
- 5 ounces Queso Fresco crumbled
- 8 ounces mozzarella cheese
- Tortilla chips for sercing
Heat a cast iron skillet (8-inch to 12-inch) over medium-high heat. Cook the chorizo until it is cooked through, crisp, and fat has rendered, about 10 minutes. Remove chorizo to a bowl.
Add the onions and garlic to the same skillet. (I had to add a few tablespoons of vegetable oil to compensate for the lack of oil in my skillet.) Cook for 2 to 2 minutes, stirring often, until the onions have softened.
Turn your oven's broiler to high and allow to preheat.
Pour in the beer and stir to combine. Reduce heat to medium and cook for 5 to 10 minutes, or until the beer has evaporated.
Add the cheeses and chorizo to the skillet, and stir to combine everything together.
Place the skillet in the oven under the broiler for 2-3 minutes until the cheese is melted, bubbling, and slightly browned on top.
Carefully remove from the oven, and serve immediately with chips.