Gluten-Free Queso Fundido Recipe
Servings: 10 servings
Calories: 330kcal
Ingredients
- 12 ounces Mexican chorizo , casings removed and crumbled
- 1 small onion , diced
- 1 poblano pepper , seeded and diced
- 1 jalapeño pepper , seeded and minced
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded Monterey Jack cheese
- ¼ cup Xochitl salsa of choice
- 2 Roma tomatoes, diced
- Chopped cilantro , for garnish
- 1 (12 ounce) bag Xochitl Corn Tortilla Chips
Instructions
- Preheat the oven to 400 degrees.
- In a large ovenproof skillet, cook the chorizo over medium high heat until browned, about 5 minutes. Add the onion and peppers and cook until the vegetables are soft and the chorizo is cooked through, about 7 minutes. Add the cheeses, stir to combine, and put in the oven for 4-6 minutes or until the cheese is melted and bubbly but is not browning and hardening. It should just be very “melty.”
- Combine the salsa with the tomatoes, place on top and garnish with cilantro. Serve immediately with chips.
Nutrition
Calories: 330kcal | Carbohydrates: 26g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 454mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 14mg | Calcium: 350mg | Iron: 1mg