There are a host of discoveries and inventions that have improved mankind’s time on earth immeasurably.
Fire. Velcro. Coffee beans.
Fiberglass more so than high modulus graphite.
Penicillin. The miniskirt. Warp drive.
This week we’ve had to add cheese to the list of envied goods above after sharing a cast iron skillet of this Queso Fundido with friends last weekend.
I know there are several thousand recipes for queso floating around out there. Go ahead, try ‘em all. You’ll come back to this one, as it’s got everything you’ll ever need in your queso.
Two kinds of roasted chile, a hint of onion, the mouth-watering foundation of real chorizo (use this recipe if you really want the good stuff), just enough spice, perfectly melted and gooey cheese topped off with herbal and citrus notes that’ll make you forget whatever is troubling you, even if just for a while.
One person, seated to my right at the table as we literally fought over the last bits of this in the skillet (I won, she just needs to be more aggressive and improve her arm strength for next time), inferred it might just be better than sex, though the jury is still out on that one given the number of variables in play.
Warm tortillas and the quick salsa to splash on top are essential.
A quick heads up on cheese options. We’ve been lucky enough to find Chihuahua cheese for this of late (a Mexican melting cheese) though Oaxaca is close, as is Monterey Jack. This is obviously great with whatever cheese you choose to use, though try and hunt down one of the authentic melting cheeses from South of the Border. (You never know what may or may not make it over the wall in a few months…).
1 medium sized poblano chile
2 medium jalapeno chiles
1/2 medium onion, chopped small
2 tsp vegetable oil
6 ounces fresh chorizo
1-2 tbsp thick-bodied hot sauce (i.e. Valentina)
1 tsp powdered adobo seasoning
9-10 ounces shredded cheese (see note on cheeses above)
3 scallions chopped
Big handful of stemmed and chopped cilantro
2 limes cut into wedgesWarm, handmade tortillas
Quick salsa
1 medium tomato, cored/seeded and chopped
1 serrano chile, stemmed, seeded and chopped
1-2 tbsp fresh oregano, chopped
Juice of a lime wedge or two
Roast those chiles. Wash your chiles and blister over a stove top (or under a broiler or on the grill); place in a small bowl, cover with cling wrap and let sit 20 minutes or so until soft. Stem, seed and chop the roasted chiles.
Salsa time. Stir together the quick salsa ingredients and set aside in the fridge.
Chorizo magic. Sauté the chorizo until browned, toss in the onion and go another couple of minutes until the onion softens a bit. Drain on a paper towel-lined plate.
Fire up the broiler and grab your trusty 7 or 8 inch cash iron skillet (or a gratin dish, etc.).
Build your masterpiece. Layer half of the roasted chiles, half of the chorizo and onions, a tbsp of the hot sauce and 1/2 tsp of the adobo seasoning in the skillet. Broil until cheese is fairly well melted and even beginning to brown.
Pull the skillet out of the oven and repeat the layers above, ending with the cheese. Put it back under the broiler until well melted and beginning to brown.
Eat it now. Top with the chopped scallions and cilantro along with a big (drained) scoop of the quick salsa. Stand back, this one goes in a flash.
Enjoy.
