Ree Drummond's Queso Fundido

Throw in whatever ingredients you have on hand to make this delicious queso fundido. Serve with tortilla chips, carrot sticks, and cauliflower florets.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 375 Calories

Ingredients

• ½ teaspoon kosher salt
• ¼ cup chopped fresh cilantro
• 1 tablespoon olive oil
• ⅛ teaspoon chili powder
• 1 (8 ounce) package white Cheddar cheese, shredded
• 1 pound Monterey Jack cheese, shredded
• 1 small yellow onion, finely chopped
• 2 plum tomatoes, diced
• 1 green bell pepper, seeded and finely chopped
• 4 ounces Mexican-style chorizo
• 1 yellow bell pepper, seeded and finely chopped
• 2 fluid ounces tequila (Optional)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.

Step 3

Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.

Step 4

Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.

Step 5

Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.