Ingredients:
- 8 oz (225 g) of Oaxaca or Monterey Jack cheese, shredded
- 4 oz (115 g) of chorizo (optional), casings removed and crumbled
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped (any color)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) of milk or cream
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro or chopped scallions for garnish (optional)
- Tortilla chips, warm tortillas, or crusty bread for serving
Instructions:
- Cook the Chorizo (if using): Heat a skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it’s browned and cooked through. Transfer it to a plate and drain off any excess fat.
- Sauté Vegetables: In the same skillet, add the vegetable oil and sauté the onions and bell peppers until they’re soft, about 5 minutes. Add the garlic and cook for an additional minute.
- Melt the Cheese: Lower the heat and add the shredded cheese to the skillet. Pour in the milk or cream, stirring constantly until the cheese is melted and smooth. If the mixture is too thick, you can add a little more milk or cream to reach your desired consistency.
- Combine Ingredients: Stir in the cooked chorizo (if using) and season with salt and pepper to taste.
- Serve: Transfer the queso fundido to a serving dish or keep it warm in the skillet. Garnish with fresh cilantro or chopped scallions if desired. Serve with tortilla chips, warm tortillas, or crusty bread.
