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Thursday, September 13, 2012

Celebrating Mexican Independence Day with something meaty and cheesy!

Today on the Vegas Morning Blend...I was able to create and show off my own version of a tasty Queso Fundido!  


It was a crazy morning...with a terrible accident and road closures...so I was running behind schedule so there are no pics...so sorry.  But believe me...this is soooo tasty!!  

Guests, TV news anchors, hosts and crew members absolutely loved this recipe!!  

Chorizo Queso Fundido
Recipe courtesy of
Chef Doreen Fang

Serves 6

Ingredients

2                      Poblano peppers, roasted, small dice
1 Tbsp             Vegetable oil
6 oz                 Chorizo
1 med             White onion, small dice
2                      Serrano peppers, seeded and finely diced
1                      Roma tomato, seeded, small dice
4 whole          Button mushrooms, sliced
1 cup              Spinach, loosely packed
2 tsp                Kosher salt
4 Tbsp             Negro Modelo
8 oz                 Oaxaca cheese, finely chopped (or shredded) substitutes: Mozzarella or
                        Monterey Jack cheese
4 Tbsp             Oaxacan sour cream (can be found at Mexican grocery stores)
¼ cup             Cilantro, loosely packed, finely chopped

Instructions

Preheat oven to 400F degrees.  Place poblano peppers on a sheet pan and roast for 25-30 minutes.  Half way thru, turn the peppers over.  The skin will blister and look charred.  Transfer peppers to a bowl, cover with plastic wrap and let stand till cool enough to handle.  Using rubber gloves, peel the blistered skin off the peppers.  Cut the tops off and discard all the seeds and ribs. Cut into ¼ inch strips and dice.

In a medium non-stick saute pan, add the 1 Tbsp oil, heat to medium high.  Add the chorizo, breaking it up and lightly browning it.  About 3-4 minutes.  Drain off most of the oil, saving about 1 Tbsp.  Add the onions, Serrano chilies, poblanos, tomatoes and mushrooms, stirring constantly for about 7 minutes till onions are softened.  Add the beer and allow all the liquid to evaporate.  Add the spinach, stir.  Add 1 tsp of salt. 

Reduce the heat to medium low and sprinkle the cheese evenly over the chorizo and vegetables.  Stir slowly and constantly to allow the cheese to melt.  Add the 4 Tbsp of sour cream and 1 tsp of salt, stirring constantly, make sure to incorporate all the sour cream into the queso mixture.  Season to taste with additional salt if needed.  Remove from heat and put in a heat proof dish with a tea light beneath to prevent the cheese from hardening as it cools.  (Don’t let the cheese stay over the heat too long or it’ll become tough.)  

This can also be made a day ahead and re-heated gently till it becomes melted.

Serve with chips or warm tortillas.


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