About a third of the country will tune into the biggest football game of the year next weekend. Chicken wings, pizza and a variety of dips—including queso dip—are foods commonly consumed while watching the game. This week, I share a recipe for a uniquely different queso, which is sure to impress your fellow game-watchers and make you the MVP of the party.
For those of you who are not familiar with traditional queso dip, it is a pound of cubed processed American cheese and a can of tomato salsa. It is heated and melted together and served with tortilla chips. It is very quick and easy to make, especially if you are pressed for time. I have to admit I enjoy it on occasion.
If you made the American cheese queso in the past, I have a different and a little more refined queso dip for you. Green Queso Fundito is a classic Mexican cheese mixture that, in this version, consists of homemade green chorizo, onions, spinach and white cheese. The recipe is by Chef Rick Bayless. He features it as a taco filling, but it works well as a dip too.
Note the recipe calls for homemade green chile chorizo; that recipe is included this week. You only need a small portion for the queso, so consider using the rest in another dish as suggested. It is delicious with scrambled eggs.
The quantity of queso this recipe makes is a portion for four to six people, so if you are having a larger party, double or triple the recipe. Also, seek out good, homemade quality tortilla chips. I always like the ones made in house at supermarkets, such as Mi Pueblo.
Also, Rick Bayless notes that if beer is used for the liquid, Monterey Jack cheese works best.
Green Queso Fundido
From Rick Bayless, “Mexico-One Plate at a Time”
Ingredients
• 2 tablespoons olive or vegetable oil
• 1 medium white onion, sliced 1/4-inch thick
• 5 ounces (a generous 1/2 cup) Green Chile Chorizo, recipe follows
• 3 tablespoons white wine, beer, tequila or water
• 2 cups coarsely chopped spinach leaves
• 8 ounces chihuahua, quesadilla, asadero or Monterey jack cheese
• Tortilla chips
Step 1: Heat the oil in a large (10-inch) skillet over medium heat. Add the onion and chorizo and cook, stirring regularly and breaking up any clumps until the chorizo is cooked through, about 10 to 15 minutes. Add the beer or other liquid and the spinach; stir until the liquid has evaporated and the mixture is once again dry looking.
Step 2: Reduce the heat to medium-low, sprinkle the cheese evenly over the mixture and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with tortilla chips.
Green Chile Chorizo
From Rick Bayless, “Mexico-One Plate at a Time”; Makes about 1 1/2 pounds (3 cups)
Ingredients
• 1 large fresh poblano chile
• 1 or 2 fresh serrano chiles, stemmed and roughly chopped
• 1 medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
• 1 1/2 pounds ground pork (you’ll need pork that’s a little fatty—25 to 30 percent—and preferably coarsely ground)
• 2 teaspoons salt
Step 1: Roast the poblano chile directly over a gas flame or four inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about five minutes for an open flame, about 10 minutes for the broiler. Cool slightly; rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.
Step 2: In a large bowl, thoroughly combine the pork with the green seasonings and the salt. Cover and refrigerate for several hours before frying to sprinkle over queso fundido, into soups or over huevos rancheros.
