Cheese lovers, gather round. This week’s recipe is just for you. Traditionally served as a cookout or restaurant staple, Queso Fundido is one of those recipes that never fail to get the party started. After all, what’s better than a skillet of gooey molten cheese, served bubbling hot alongside tortilla chips? We can’t really think of that many things, especially during the summer party season. Queso Fundido always starts with its most basic fundamental ingredient: cheese. You’re going to want to choose cheeses that are great for melting and remain stringy after the cooking process. The more stretch, the better, we like to say! Smokey, spicy chorizo and chile peppers also have a place in this scrumptious Mexican dish. With the upcoming Hatch Chile season, we’re always looking for new ways to incorporate them into recipes and what could be more fun and fitting than this amazingly simple dip?Available only for a short time during August and September, Hatch Chiles inspire a cultish frenzy among chile heads and it’s not hard to see why. Boasting intense sunlight by day and a still coolness during the night, the Mesilla Valley region they’re grown in gives this chile variety and unique flavor unlike any other. Hatch Chiles are peppery with a bright citrus finish with variations in spiciness from mild to medium hot. They’re best enjoyed after being roasted and can be added to so many different recipes such as Hatch Chile Empanadas, Hatch Chile Quesadillas and even Hatch Chile Ice Cream. You’re not going to want to miss out on your chance to catch the Hatch this year. Look out for when we’ll be roasting at your local store with our Hatch Chile Roasting Dates and Locations.
Hatch Chile Queso Fundido
Yields: 6-8 servings
- 2 Hatch Chiles, seeded and chopped
- 2 links of Chorizo, sliced
- 1 medium onion, chopped
- 3 and 1/2 cups of Oaxacha cheese or Monterey Jack cheese, grated
- 1/4 cup of Mexican beer
- Kosher salt
- Canola oil
- Cilantro for garnish
- Chopped chiles for garnish
- Tortilla chips for serving
1. In a cast-iron skillet, heat up the canola oil over medium high heat. Add in the chorizo and cook for about 4 minutes, stirring the meat occasionally. Drain out most of the the excess fat and oil.
2. Add the Hatch Chiles, onion and a bit of Kosher salt and cook until the onions begin to soften and brown for about 5 minutes.
3. Pour in the beer and continue cooking until the beer has evaporated. This should take about 5 to 7 minutes.
4. Take the skillet off from the heat and add the Oaxacha or Monterey Jack cheese.
5. When ready to serve, place the skillet into the broiler for about 2 minutes until the top of the cheese is lightly browned.
6. Sprinkle on a bit of cilantro and chopped fresh peppers for garnish. Serve immediately with tortilla chips.
What are your favorite dishes to make with Hatch Chiles? Will you be catching any of the Hatch Chile roasts this year? We’d love to see you there!