Chef Colt Taylor Los of
Charros Cantina shows Tina Redwine how to make queso fundido.
Queso Fundido
Ingredients
1 cup Asadero cheese, shredded (or Monterey Jack)
1
cup Mennonite/Chihuahua cheese, shredded (or Mozzarella)
1 cup garnish
(This can be anything, from fresh pork chorizo to sauteed mushrooms or peppers
- We will use some blistered shishito peppers, quickly fried and tossed in a
tsp of salt.)
2 TBS queso
fresco
10 flour
tortillas
Method:
Spray a cast
iron pan or nonstick pan with cooking spray. Add the shredded cheeses, and cook
on medium high flame.
In a separate
pan, torch the flour tortillas on both sides over an open flame for about ten
seconds to get a small char.
Meanwhile,
prepare your garnish of choice (or just stick to classic cheese). For this
recipe, we will be using blistered shishito peppers.
When the
cheese is bubbling and melted, add the garnish, and finish with crumbled queso
fresco and a side of toasted flour tortillas.