Saturday, January 23, 2010

#29 :: Chorizo Mushroom Queso Dip

This dip (or Queso Fundido as they call it at the Mexican restaurants here) is one of my favorites!! We've tried twice before to make it at home so we didn't have to go out for it. I made it once without a recipe, and just hoped for the best...and it came out pretty good. Jamie tried it a few days after me and completely burned it. But, since this is one of my favorites, we had to just keep trying until we got it right. I saw Rachael Ray make it one day on her show, so I decided to try her method and see how it turned out. It was definitely good! We'll keep looking for the perfect Queso Fundido recipe, but this one will do for today!


  • 1/2 tablespoon extra-virgin olive oil, a drizzle
  • 1/2 pound Spanish or Mexican chorizo
  • 1/2 pound mushroom caps, quartered
  • 1 cup diced Mexican melting cheese or Monterey Jack or Pepper Jack cheese
  • 2 scallions, thinly sliced
  • 1 bag corn tortillas or blue corn tortillas, any variety


Preheat the oven to 350 degrees F.

Heat the extra-virgin olive oil in small skillet over medium-high heat. Dice the Spanish chorizo and add to the pan to render the fat. If using fresh Mexican chorizo, remove the casing and crumble while it's browning. Add the mushrooms to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer the sausage mixture to a small casserole or baking dish and top with the cheese. Bake until bubbly. Remove from the oven and top with the scallions. Serve with chips for dipping, or warm corn tortillas.

Makes 4-6 servings.

Recipe from 30 Minute Meals on Food Network.

Star Rating: 4 out of 5 stars

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