Queso Fundido: The perfect starter for your next gathering of friends and family

Queso fundido with Chila's Mexican Chorizo

I love this vibrant fusion snack plate as an appetizer or a shared plate at gatherings. This cheesy chorizo rajas bake is perfect for those who appreciate the bold flavors of Chila’s Mexican Chorizo, paired with the freshness of pico de gallo and the creaminess of authentic or alternative cheeses. Enjoy this delightful blend of textures and tastes that brings together the best of both traditional and contemporary culinary influences.

Ingredients:

• 1 tablespoon oil, plus extra for greasing the baking dish

• 150 g Chila’s Mexican Chorizo

• 1 tablespoon unsalted butter

• 1/4 of a white onion finely chopped

• 1 roasted, steamed, peeled, and sliced poblano pepper (cut into strips)

• 1 ripe tomato, cored, seeded, and chopped

• 1/4 teaspoon salt, or to taste

• 500 g (approximately 4 cups) of a cheese blend (for those with access to Mexican cheese, use a mix of Oaxaca, Chihuahua, and Manchego; otherwise, use Monterey Jack, Mozzarella, and Muenster)

• 8 to 10 flour or corn tortillas

• 1 ripe avocado, sliced

• Your favorite salsa, we like pico de gallo

• (Optional) Your favorite Anejo Tequila for pairing, served neat or on the rocks

Instructions:

Preheat the Oven:
Place the oven rack in the upper position and preheat your oven to 220°C (approximately 430°F). Preferably use a high-quality, ovenproof ceramic dish for presentation.

Cook the Chila’s Mexican Chorizo:
In a medium skillet, heat 1 tablespoon of oil over medium-high heat. Add the Chila’s Mexican Chorizo in small pieces and cook for 4–5 minutes, breaking it up with a spatula until it is golden and crispy. Remove the chorizo from the skillet and set aside a small portion for garnish.

Sauté the Vegetables:
Return the skillet to medium heat. Add 1 tablespoon of unsalted butter. Once melted, add the chopped white onion and sauté, scraping the bottom of the pan occasionally, for 6–7 minutes until the edges begin to brown. Then, add the poblano pepper strips, chopped tomato, and salt. Cook for an additional 3–4 minutes. Remove from heat and transfer the mixture to a bowl.

Assemble the Dish:
Grease the bottom of your ovenproof ceramic dish. Spread the cooked Chila’s Mexican Chorizo evenly over the bottom. Top the chorizo with the sautéed vegetable mixture. Generously cover the mixture with the cheese blend.

Bake:
Place the dish in the preheated oven and bake for 12–15 minutes, or until the cheese has completely melted and is beginning to bubble. Then, remove the dish from the oven and sprinkle the set-aside chorizo over the top, followed by a light sprinkle of chopped cilantro.

Serve: Serve your cheesy chorizo rajas bake hot, accompanied by warm tortillas, crispy chips, fresh pico de gallo, and avocado slices. Pair with your favorite tequila, it's a perfect party starter