Queso Fundido Dip
Photography Sarah Tuck.
I have been making variations of this hot cheesy dip for years. It’s the perfect bite with a cold drink and a mound of corn chips.
Serves: 4–6
INGREDIENTS
2 cups grated mozzarella
1 cup grated tasty cheese
½ teaspoon sweet smoked paprika
1 tablespoon flour
1 tablespoon olive oil
100 grams chorizo, chopped into 1cm cubes
1 onion, finely chopped
1 green pepper, chopped
2 cloves garlic, crushed
¼–½ teaspoon chilli flakes (reserve a few for garnish)
2⁄3 cup Corona or other lager
To serve
¼ cup chopped cherry tomatoes
¼ cup chopped coriander
1 lime, quartered
corn chips, to dip
METHOD
Mix the mozzarella and tasty cheese with the smoked paprika and flour. Set aside.
Heat the oil in a large heavy-based frying pan. Cook the chorizo, onion and green pepper together over a medium heat for 8 minutes. Add the garlic and chilli and cook another 2 minutes.
Add the beer, then the cheese mixture in two lots. Cook, stirring, until mixture is smooth and melted. Serve immediately topped with tomatoes and coriander and a squeeze of lime.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.