INGREDIENT NOTES

• Mexican Chorizo. Mexican Chorizo is different than Spanish chorizo.  While Spanish chorizo is dried and cured sausage, Mexican chorizo is a spicy ground meat sausage that is most commonly sold fresh and uncooked.  You can find it with the other raw meats or sausages in the refrigerated section of your grocery store.  Don’t skip the chorizo because it bursting with tons of flavor and your dip won’t b nearly as flavorful without.
• Onion.  If you want to be lazy (and I love being lazy), then you can substitute the fresh onion with 1 teaspoon onion powder.
• Serrano Pepper.   I don’t think the serrano pepper will be too spicy for most people in this Queso Fundido recipe due to all the other ingredients whereas I think a jalapeno would get lost. I would only substitute a jalapeno pepper if you know you don’t like heat.  Serrano chile peppers can be found by the jalapenos at your grocery store
• Garlic Cloves: You can substitute with 1 teaspoon garlic powder.
• Cheese:  If you can get your hands on Oaxaca cheese (usually located with the specialty cheeses) then substitute it for the Monterrey and mozzarella.
• Pinto Beans. I am obsessed with the pinto beans in this recipe – please don’t skip them!  They add a wonderful textural creaminess that is pure palate pleasure.
• Rotel: Rotel is a can of tomatoes with green chilies in them. Many grocery stores also carry their own brand which will just say “tomatoes with green chilies.”   If you can’t find them, then use a can of diced tomatoes with 2 tablespoons mild diced green chiles.

RECIPE NOTES

• I recommend a 10-inch cast iron skillet so you can easily transfer your skillet from the stove to the oven.  This smaller skillet is also optimal because it helps the cheese stay gooier for longer instead of firming up if it were spread out in a larger skillet.  If you don’t have an oven safe skillet than you can cook your Queso Fundido in a skillet then transfer to a regular glass or ceramic baking dish to bake - just take care you watch and adjust baking time accordingly so the cheese doesn’t harden on top.
• Customize? While the temptation might to customize this dip, I don’t recommend skipping the beans or tomatoes as they impart a favorable texture.  You definitely don’t want to skip the chorizo or it won’t be nearly as flavorful and won’t be Queso Fundido!
• Prep Toppings.  Have your tortilla chips out and all your toppings chopped so you can serve your Queso Fundido hot immediately out of the oven.
• Don’t overbake. We want melty, bubbly cheese so it stays gooey. If you overbake your cheese than it can harden on top, won’t be as creamy and can even have a chewy texture.
• Protect Guests. The skillet will be very hot even 10 minutes after its been pulled from the oven so be sure to wrap the handle in a cloth so none of your guests burn themselves.
• Serve immediately. Serve this Queso Fundido piping hot from the oven for the best gooey/melty consistency otherwise it will start to cool and harden.  If you aren’t sure when you’re eating or when your guests are arriving, then assemble the dip and wait to pop into the oven.
• Prep Ahead. You can prep the Chorizo Queso Fundido to the point of assembling then stop right before you are supposed to put it in the oven.  Instead, cover the cheese dip with foil and refrigerate until ready to serve.  When its go time, simply pop the dip in the oven.  You will need to add an extra 5 minutes or so of baking time.