Queso Fundido with Grilled Tortillas
Total Time: 20 minutes
Yield: 6 servings
- 1 tbsp olive oil
- ½ lb fresh chorizo sausage, casing removed
- ½ yellow onion, finely chopped
- ½ tsp kosher salt
- 1 can Miller Lite
- 1 lb Oaxaca, Monterey Jack, or Quesadilla cheese, shredded (or a combination)
- 12 corn tortillas
- 1 jalapeño, seeds and membranes removed, minced
- Before you start cooking, heat the grill with a medium flame so that it will be ready to toast your tortillas when it’s time to serve.
- Add the olive oil to a large cast iron skillet over medium heat.
- Break the sausage into small pieces and fry it in an even layer, stirring occasionally, until it’s cooked through and has rendered most of its fat.
- Use a slotted spoon to reserve the chorizo, leaving the fat in the pan.
- Add the onion and salt and continue to cook until soft and translucent.
- Pour in the beer -- it might foam up a bit -- and scrape up any browned bits with your spoon. Bring to a simmer until most of the beer has reduced.
- Gradually stir the cheese into the pan, allowing it to melt with each new addition, and then decrease the heat as low as it will go to keep it warm.
- Stir in some of the chorizo and minced jalapeño, reserving enough to top the final dish.
- Toast the tortillas over a medium flame on your grill (this can also be done directly over a burner on a gas stove) until it’s soft, warm, and lightly charred in some spots, 20 to 30 seconds per side. If you do this in batches, keep them warm in a clean dishtowel.
- Serve the queso immediately, topped with chorizo and minced jalapeño, then spooned into the warm tortillas.