Queso Fundido (Vegetarian)

This is my Queso Fundido recipe from 2017, but with meatless chorizo! It tastes amazing!

When we lived in Chicago, we’d walk two blocks from our home to eat at this great taco place, Big Star.  It’s actually where Nick jokingly suggested we have our wedding reception at a roller rink (we did, by the way, and it was awesome).  Anyway, I always ordered their Queso Fundido.  It’s so yummy just thinking about it makes me want to eat it right now.  Oh!  Wait!  I can!  This is as close as I’ve gotten to it.  Enjoy!

 

INGREDIENTS

queso fundido vegetarian.jpg

1 cup of Chihuahua cheese
2 poblano peppers
1 small white onion, diced
1/8 teaspoon oregano (preferably Mexican oregano if you can find it)
¼ cup store bought Meatless Chorizo (Upton’s or MorningStar Farms)
1 package of store-bought corn tortillas

 

DIRECTIONS

  • Preheat oven to 350 degrees.

  • Brown chorizo in a sauté pan according to the directions on the package.

  • While chorizo is browning, slice pepper into julienne strips.

  • When the chorizo is cooked through, drain on a plate and cool to room temperature.

  • In the same pan, remove excess grease and add onions and peppers cook until soft, then add the oregano and stir to coat.

  • In a small oven-proof dish (I use my Le Creuset tapas baking dish; you can find it in the store), sprinkle ½ cup of the cheese (should cover the bottom by 1/8 inch deep).

  • Put sausage and peppers & onions on top of cheese and finish with remaining cheese.

  • Bake for 30 minutes.

 

Side Dishes, AppetizersMarie Kellycheese, Mexican food, mexican, tacosComment