This is one of the easiest recipes around, but it is also easy to mess up. When it is done properly it cam be ethereal. The first time I ever had it was some thirty years ago in Tlaquepaque, Mexico, a small town filled with artisans on the outskirts of Guadalajara. We had taken our children and one of their friends on a family vacation to the Mexican west coast, and this was to be our day of tourist shopping. The array of handmade goods was overwhelming. There were weavings, pottery, jewelry, worked silver, paper flowers, hand-made furniture, and the requisite “onyx” chess sets.
After a full morning of going from one vendor’s stall to another, everyone was ready for lunch. We chose a huge open air restaurant, partly because there were enough vacant seats for all of us.
The first thing we ordered was queso fundido and freshly made corn tortillas to snack on with drinks until our main dishes came. Dipping browned and molten cheese out of a dish and heaping it on a warm tortilla was a treat for all of us. There was crumbled crisp chorizo on top, but no chiles and no spice. It was just plain good eating. We ate quickly, and that was a good thing. When queso fundido cools off, it can set up into a solid chunk of cheese.
Since then, I have enjoyed queso fundido, aka queso flameado in many places along the US-Mexico Border. Most of those versions have been good, but none as good as that in Tlaquepaque. The dish is not to be confused with another stalwart, chile con queso. In its traditional form, that dish includes melted cheese and roasted green chiles. Neither queso fundido nor chile con queso is to be confused with versions you are likely to see in fast-food Mexican restaurants: Ro-Tel mixed with melted Velveeta, or worse, Cheez Whiz mixed with bottled taco sauce.
When you make your own queso fundido, use authentic asadero cheese if you can find it, Mexican chorizo of the best quality, and corn tortillas that you make yourself.None of that is really very hard. If you can’t find asadero cheese, any yellow melting cheese like Monterey jack, American Muenster, or mozzarella will do.
Serve with your favorite salsa or even guacamole or both.
- 12 ounces asadero cheese, coarsely grated
- ¼ pound Mexican (not Spanish) chorizo, crumbled and lightly browned
- Heat a shallow baking dish, about 9 inches across, in the middle of an oven preheated to 375°F for about 5 minutes or until hot.
- Remove the heated dish from the oven. Sprinkle the grated cheese evenly in the dish. Top with chorizo, and return to the oven for 10-15 minutes or until the cheese is completely melted and lightly browned.
- Remove from the oven. Set on a heat-resistant surface. Serve immediately with warm fresh corn tortillas and spoons for dipping the melted cheese.