Mexicana® Queso Fundido
- 200g Chorizo
- 1 onion, peeled and finely chopped
- 4 ripe tomatoes, chopped
- 200g Mexicana, grated
- 100g soft cheese
- 2 tbsp pickled jalapeños, drained and chopped
- A handful of coriander, roughly chopped
Start by removing the skin of the chorizo and chop it into small pieces.
Heat a dry frying pan over a medium-high heat and add the prepared chorizo. As it cooks, the fat starts to ooze out. After 3-4 minutes reduce the heat and add three quarters of the onion and continue to cook for another 3 minutes before adding half the chopped tomatoes. Cook for a further 3-4 minutes until the onions and the tomatoes are softened but not coloured. Remove any excess oil if necessary.
In a bowl, mix the grated Mexicana and the cream cheese and season with salt and pepper.
Heat the oven to 200C/180C fan/Gas 6.
Using a large ovenproof pan or dish, ideally about 25cm in diameter, start layering the chorizo and the cheese mix, before baking in the preheated oven for 15-20 minutes, until bubbling and golden.
Meanwhile, prepare the salsa by simply mixing the remaining onion and tomato with the chopped jalapeños and coriander.
When the queso fundido is baked, pour over the salsa before serving with tortilla chips or just chips.
Drinks Pairing Suggestion:
This hot and spicy recipe needs something cooling to be served with it. Light Mexican beers are just the job, but don’t forget the lime wedge!
- 900g waxy, yellow-flesh potatoes
- 2 tbsp oil
Peel the potatoes (or not, it’s entirely up to you) and cut into 1cm by 1cm chips.
Immerse the chips in cold water for at least 5 minutes.
Preheat the oven to 220C/200C fan/Gas 7 and line one very large, or 2 medium sized baking sheets with greaseproof paper.
Rinse and drain the chips and dry with a clean tea towel or kitchen paper. Place in a dry mixing bowl, pour over the oil. Use your hands to toss the chips in the oil making sure to evenly coat them. Transfer to the lined baking sheet(s). Sprinkle with salt and place in the preheated oven. After 20 minutes turn the chips, then cook for another 20 minutes until golden and crisp.
ENJOY A SPICY TASTE ADVENTURE!
Mexicana® Extra Hot