Hubby and I were recently watching a cooking show in which the cook made a queso fundido. THEN … we went to a local Latin restaurant and that was an item on their menu. It was a sign, it was time to make it ourselves. Also at that same Latin restaurant we had a salsa that was made with morita chiles. They are a smoky chile that smell amazing when you open the package and provide a delightful smoky flavor to anything you add them to. Hubby and I decided it was time to explore the Hispanic food side of life (more than just ground beef and a taco seasoning mix). This is the first time I have really tried to make salsa so it was definitely experimenting. Off we went to the local Hispanic market. International markets are one of my favorite places … I have more experience with Hispanic and Asian markets. There are so many fun products for discovery and culinary adventures.
I have a bit of an issue with dairy, so the challenge became how to make a dairy free queso fundido, since it is pretty much just dairy (yummy, melty cheese). Well, we have recently discovered a dairy free cheese made by Daiya. We tried the mozzarella style (there is also a “cheddar style” that we have yet to try). Well, it probably was not the best use of this product … the taste was definitely different (probably easily hidden in something like a lasagna), but on it’s own you will notice the flavor difference. It will take some getting used to. This is my first experiment with a dairy free cheese, so we may have to continue the experimenting and flavor combinations. I will say though, it melted like a perfect mozzarella.
Lately I have become infatuated with cast iron cooking. Queso fundido seemed to be the perfect way to use cast iron cookware. I picked up a little skillet at TJMax for $9. It was not pre-seasoned so I had to do that first, but I had a lazy weekend ahead of me with nothing better to do.
Queso Fundido with Chorizo
Queso Fresco (if you want non-dairy, try “Daiya Mozzerella Style”) Cheese (grated)
Pork Chorizo (you can find spicy or mild)
Turn the chorizo out of the casing into a cast iron skillet. Cook on medium heat until it resembles ground beef. It will not brown like ground beef, so once it gets to a state of crumbles, it’s done. If it’s not completely done, it’s ok. It’s going to cook more in the over with the cheese.
Take your grated cheese, sprinkle into a thick’ish layer in the bottom of another cast iron skillet.
Layer the chorizo on top of the cheese, also in a thick’ish layer.
Put another layer of grated cheese on top of the chorizo.
Cook at 400 degrees until the cheese is bubbling and slightly browned.
Dried Morita Chiles (3-4)
Water (or chicken stock) – 1/4 – 1/2 cup?
1 tsp Cumin
Put the morita chiles in boiling water and put the lid on … let the chiles reconstitute, 20-30 minutes.
Husk the tomatillos and wash the stickyness off.
Char the tomatillos in a cast iron skillet (or open flame if you have a gas stove).
Slice in half and throw in a blender
Once the chiles are reconstituted, slice open and clean out the seeds then throw in the blender (leave the seeds if you like it HOT).
Add a little water until the salsa loosens up some.
Pour the salsa into a small pot and heat over low heat until just warmed through.
Heat some tortillas until they are soft. Wrap the queso fundido and salsa inside the softened tortillas. ENJOY!