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

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