Recipe of the Week: Queso Fundido with Chorizo Ingredients

Queso Fundido with Chorizo
Ingredients

• 2 tablespoons extra-virgin olive oil   ***
• 1 pound Spanish (cured) chorizo, sliced on the bias 3/8 inch thick ***
• 1 cup diced sweet onion, such as Vidalia 
• ½ Jar Stonewall Kitchen Salsa Verde   ***
• Coarse salt 
• 1/3 cup Espolon gold tequila    ***
• 1 pound Part Skim Mozzerella cheese, grated (4 cups)   ***
• 16 ounces tortilla chips, for serving   ***

*** Available at The Wine and Cheese Place Forsyth

Step 1
Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Working in batches, add chorizo and cook, stirring occasionally, until lightly browned in places, 3 to 4 minutes. Transfer chorizo to a serving dish.
Step 2
Add onion, salsa verde, and 1 teaspoon salt to skillet, and raise heat to medium-high. Saute, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly absorbed, about 30 seconds.
Step 3
Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until cheese is melted, 5 to 7 minutes. Transfer to a crock pot, and serve with chips and chorizo.
Adapted from Martha Stewart