Melted cheese
Mexican recipes
Meat and poultry
Launch
Easy
20'
This recipe is Mexico's version of Queso Fundido. Loaded with the smoky flavor and deep red color of GOYA® Chorizo and peppered with the spicy heat of GOYA® Jalapeño Peppers. Pour the spicy cheese sauce onto warm corn tortillas for a traditional and delicious appetizer that will be on your table in just 20 minutes!
Ingredients
- 1 tbsp. of Único Olive Oil
- 0.5 cup finely chopped onion (about ½ medium onion)
- 1 package of Raspberry Frescosolo
- 1 package of Chorizo Antioqueño Goya
- 1 can of Picked Jalapeno peppers
- 2 tbsp. minced garlic
- 2 tbsp. of Chipotle Peppers Hot Sauce
- 2 packages shredded Nela® Cheese, or 1 lb. shredded Monterey or mozzarella cheese
- 1 package of Corn Tortillas
Preparation
- Heat oven to 180º. Heat oil in medium skillet over medium-high heat. Add onions and cook for about 5 minutes or until soft and translucent. Add chorizo and cook for about 2 minutes or until browned. Add Jalapeño Peppers and garlic and cook for about 1 minute more or until fragrant. Stir in Chipotle Sauce and remove from heat.
- Meanwhile, fill a 9 “x13” glass baking dish halfway with water. Inside, place a smaller glass mold (8 “x8”), to create a bain-marie. Place the shredded cheese in a small dish. Top with cheese and chorizo mixture, cover tightly with foil.
- Bake for about 10 minutes or until cheese is melted. Serve warm with tortillas.
Products for the recipe
