Fall Scoop
Three Cheese Queso Fundido with Chorizo and Pico de Gallo
Ingredients
- 12 oz. del Pasado® Shredded Mexican-Style Three Cheese Blend
- 8 oz. Chef's Line® Pork Chorizo
- 4 oz. Cross Valley Farms® Jumbo Yellow Onion, finely chopped
- 2 ea. Cross Valley Farms Garlic Cloves, minced
- 3 T Pico de Gallo
- Optional del Pasado Multi-Colored Tortilla Chips
- 8-10 ea. del Pasado Flour Tortilla
- 0.5 oz. Cilantro
PREPARATION
Chorizo:
- In a skillet over medium heat, add olive oil and cook the chorizo, breaking it into small pieces, until fully cooked and browned, about 6-8 minutes.
- Add the chopped onion, and garlic. Sauté until the onion is soft and translucent.
Make the Queso Fundido:
- Preheat your oven to 375°F (190°C). In an oven-safe dish, layer the shredded cheeses.
- Spread the cooked chorizo mixture evenly over the cheese.
- Bake in the oven for 10-15 minutes, until the cheese is melted and bubbly.
Serve: Garnish the Queso Fundido with fresh cilantro.
Serve hot with Pico de Gallo on the side and warm tortilla chips or soft tortillas.
Recipe By Paris Dreibelbis, Food Fanatics® Chef, Milwaukee, Wi
Serves 6-8