Choriqueso or quest fundido is always a highly requested appetizer in my family. It is such a simple dish to make ahead of time, and can be customized based on your tastes. Served with a warm corn or flour tortilla, it can’t be beat. Enjoy!
- 1 tablespoon vegetable oil plus more to grease the baking dish
- 1/3 pound Mexican chorizo casings removed
- 1 tablespoon unsalted butter
- 1 cup white onion thinly sliced
- 1 poblano chile cleaned and cut into strips
- 1 ripe Roma tomato seeded and diced
- 1/4 teaspoon kosher or sea salt or to taste
- 1 pound combination of shredded cheeses (Oaxaca, mozzarella, or Monterey Jack)
- In a medium skillet over medium-high heat. Once hot, add oil and chorizo, cook for 5 minutes, breaking it into smaller pieces with a wooden spoons until fully cooked and browned. Remove from the heat and set aside in bowl.
- Set a rack on upper third part of the oven and preheat to 450 degrees.
- Return the skillet to medium heat, add the butter, onions, and salt. Cook, stirring occasionally and scraping the bottom of the pan, for 7-8minutes, until they have started to sweat and caramelize. Add the poblano peppers, tomato, and cook for another 5 minutes. Remove from the heat and transfer to a bowl.
- Place shredded cheese in an oiled shallow baking dish (I prefer a cast iron skillet) that can comfortably hold it. Bake for 15 minutes, or until fully melted. Remove from the oven. Top with the chorizo and poblano onion mixture. Place back in the oven and bake for another 5-7 minutes, or until the cheese is bubbling and browned along the edges.
I love choriqueso and this one is awesome! combine this with some homemade tortillas!