The key to a great queso fundido is a great blend of cheese. I like to use Monterey Jack, Oaxaca (Mozzarella or Fontina are good substitutes), and Queso Fresco, a crumbly cheese similar to Feta. Of course the chorizo cannot be overlooked either. If you have a butcher who makes chorizo, you are lucky. If not, I use Cacique brand, which can be found nationwide. They make a great pork Chorizo, but also their Soyrizo is the best one out there. You can add more toppings than I list here, I’ve made this and topped it with roasted poblano peppers, red peppers and corn. Be sure to have some warm tortillas or crispy chips to accompany this melted wonder.

Preheat oven to 350 degrees

You’ll need an 8 inch cast iron or oven-proof skillet

Ingredients:

• 1 log or 4 ounces of chorizo, cooked and crumbled

• 4 ounces Jack cheese in small cubes

• 4 ounces Oaxaca or other good melting cheese. Mozzarella (not fresh) or Fontina work well.

• 3 ounces crumbled Queso Fresco

• 2 ounces corn

• Handful of cilantro

• Warm tortillas, at least two per person

Preparation:

1. Cook the chorizo, breaking it up until its crumbled. Discard excess oil. If using Soyrizo, add oil to the pan to fry it, as it has no fat.

2. Cut the Jack and Oaxaca cheeses into small cubes and crumble the queso fresco.

3. Place the cheeses in an 8 inch cast iron skillet.

4. Spread the chorizo around the top of the cheeses.

5. Sprinkle corn, if using.

6. Bake for about 20 minutes at 350 degrees, or until bubbling.

   Note: Don’t over-bake it or the cheese will separate.

7. Warm flour or corn tortillas for the perfect wrapper to this gooey delight.

Note: I learned from Swiss friends never to drink ice water with melted cheese but, beer seems to go just fine.