Gooey Queso Fundido Skillet with Chorizo

• 8 oz chorizo sausage, casing removed
• 1 small onion, diced
• 1 red bell pepper, diced
• 12 oz Mexican melting cheese blend (such as asadero and Monterey Jack), shredded
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 cloves garlic, minced
• 1/4 cup crema or sour cream
• 1/4 cup diced tomatoes
• Fresh cilantro, chopped for garnish
• Tortilla chips for serving

Steps

1. 1 In a skillet over medium heat, cook chorizo until browned.
2. 2 Add onion and red bell pepper, cooking until softened.
3. 3 Stir in chili powder, cumin, smoked paprika, and garlic; cook for another minute.
4. 4 Reduce heat to low and add cheese, stirring until melted.
5. 5 Stir in crema and diced tomatoes.
6. 6 Serve immediately with tortilla chips and garnish with cilantro.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add sautéed mushrooms for an earthy depth.
• Substitute chicken chorizo for a milder flavor.

Substitutions

• If Mexican cheese is unavailable, use mozzarella or provolone.

Pairings

• Serve with warm corn tortillas and a side of black beans.

Nutrition

Tips

• Use a cast iron skillet for optimal heat distribution.
• For a spicier kick, add diced jalapeños with the peppers.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with fresh guacamole and salsa for a fiesta platter.

FAQ