Had a family birthday dinner yesterday and, as I often do, Guinea
pig-ed the family with a new hors d'ouevre recipe. Turned out
beautifully, everyone loved it and it disappeared in a flash. It's
also easy peasy! The recipe suggests using it in a sandwich, which I
can't quite feature, but it was wunnerful as a dip. Well, more like a
spread, as I let the cheese get good and crusty, 'cause that's the way
I roll...

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Queso Fundido With Chorizo, Jalapeño And Cilantro

appetizers, mexican

7 ounces dried chorizo, diced small (I used pork chorizo)
1 jalapeño, seeded and finely chopped
2 tablespoons chopped cilantro
2 tablespoons scallions, finely chopped
1/4 teaspoon salt
1 pound monterey jack cheese, grated
sliced bread; if serving as sandwiches
extra virgin olive oil; if serving as sandwiches
tortilla chips; if serving as dip
lime wedges, if serving as dip.

1. Heat a small skillet over medium-high heat. Add the chorizo and
cook, stirring, until browned, 4 to 5 minutes.

2. In a medium bowl, mix the jalapeño, cilantro, scallions and salt.
Add the cheese and toss well.

3. If serving as dip, skip to Step 4. If serving as sandwiches:
drizzle slices of bread with oil and brown in a toaster oven. Top with
chorizo, then the cheese mixture. Return to toaster oven and toast
until bubbling.

4. If serving as dip: heat the broiler. Combine the chorizo and cheese
mixture and pour into a shallow baking or gratin dish. Broil until
melted and bubbling, about 4 to 5 minutes. Serve with the chips and
lime wedges on the side.

Notes: New York Times

Yield: 8 hors d’oeuvre

Preparation Time: 25 mi

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Mon, 05 Mar 2012 13:07:32 -0800, Terry Pulliam Burd
> wrote:

>Had a family birthday dinner yesterday and, as I often do, Guinea
>pig-ed the family with a new hors d'ouevre recipe. Turned out
>beautifully, everyone loved it and it disappeared in a flash. It's
>also easy peasy! The recipe suggests using it in a sandwich, which I
>can't quite feature, but it was wunnerful as a dip. Well, more like a
>spread, as I let the cheese get good and crusty, 'cause that's the way
>I roll...
>
>@@@@@ Now You're Cooking! Export Format
>
>Queso Fundido With Chorizo, Jalapeño And Cilantro
>
>appetizers, mexican
>
>7 ounces dried chorizo, diced small (I used pork chorizo)
>1 jalapeño, seeded and finely chopped
>2 tablespoons chopped cilantro
>2 tablespoons scallions, finely chopped
>1/4 teaspoon salt
>1 pound monterey jack cheese, grated
> sliced bread; if serving as sandwiches
> extra virgin olive oil; if serving as sandwiches
> tortilla chips; if serving as dip
> lime wedges, if serving as dip.
>
>1. Heat a small skillet over medium-high heat. Add the chorizo and
>cook, stirring, until browned, 4 to 5 minutes.
>
>2. In a medium bowl, mix the jalapeño, cilantro, scallions and salt.
>Add the cheese and toss well.
>
>3. If serving as dip, skip to Step 4. If serving as sandwiches:
>drizzle slices of bread with oil and brown in a toaster oven. Top with
>chorizo, then the cheese mixture. Return to toaster oven and toast
>until bubbling.
>
>4. If serving as dip: heat the broiler. Combine the chorizo and cheese
>mixture and pour into a shallow baking or gratin dish. Broil until
>melted and bubbling, about 4 to 5 minutes. Serve with the chips and
>lime wedges on the side.
>
>Notes: New York Times
>
>Yield: 8 hors d’oeuvre
>
>Preparation Time: 25 mi
>
>Terry "Squeaks" Pulliam Burd

Dang, that sounds great. I can't wait to try it.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

Terry Pulliam Burd wrote:
> Had a family birthday dinner yesterday and, as I often do, Guinea
> pig-ed the family with a new hors d'ouevre recipe. Turned out
> beautifully, everyone loved it and it disappeared in a flash. It's
> also easy peasy! The recipe suggests using it in a sandwich, which I
> can't quite feature, but it was wunnerful as a dip. Well, more like a
> spread, as I let the cheese get good and crusty, 'cause that's the way
> I roll...
>
> @@@@@ Now You're Cooking! Export Format
>
> Queso Fundido With Chorizo, Jalapeño And Cilantro
>
> appetizers, mexican
>
> 7 ounces dried chorizo, diced small (I used pork chorizo)
> 1 jalapeño, seeded and finely chopped
> 2 tablespoons chopped cilantro
> 2 tablespoons scallions, finely chopped
> 1/4 teaspoon salt
> 1 pound monterey jack cheese, grated
> sliced bread; if serving as sandwiches
> extra virgin olive oil; if serving as sandwiches
> tortilla chips; if serving as dip
> lime wedges, if serving as dip.
>
> 1. Heat a small skillet over medium-high heat. Add the chorizo and
> cook, stirring, until browned, 4 to 5 minutes.
>
> 2. In a medium bowl, mix the jalapeño, cilantro, scallions and salt.
> Add the cheese and toss well.
>
> 3. If serving as dip, skip to Step 4. If serving as sandwiches:
> drizzle slices of bread with oil and brown in a toaster oven. Top with
> chorizo, then the cheese mixture. Return to toaster oven and toast
> until bubbling.
>
> 4. If serving as dip: heat the broiler. Combine the chorizo and cheese
> mixture and pour into a shallow baking or gratin dish. Broil until
> melted and bubbling, about 4 to 5 minutes. Serve with the chips and
> lime wedges on the side.
>
> Notes: New York Times
>
> Yield: 8 hors d’oeuvre
>
> Preparation Time: 25 mi
>
> Terry "Squeaks" Pulliam Burd
>

Mmmmm. Thanks for the reminder. So this picks up its color from
the chorizo, I guess. I wouldn't have known that orange cheese
was monterey jack!

The thought of doing some such thing in grilled cheese form is
very dangerous. I need to make chorizo. I have a slew of recipes
somewhere.

--
Jean B.