Queso Fundido With Chorizo, Jalapeño and Cilantro

Time: 25 minutes


7 ounces dried chorizo, diced small

1 jalapeño, seeded and finely chopped

2 tablespoons chopped cilantro

2 scallions, finely chopped

1/4 teaspoon salt

1 pound Monterey Jack cheese, grated

Sliced bread, if serving as sandwiches

Extra virgin olive oil, if serving as sandwiches

Tortilla chips, if serving as dip

Lime wedges, if serving as dip.




1. Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.

2. In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.

3. If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.

4. If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.

Yield: 4 sandwiches or 8 hors d’oeuvres servings.