Chorizo Queso FUNdido
1 small red onion halved and charred over charcoal
1 jalapeño halved and charred over charcoal
2 cloves garlic
24oz can of tomatillos
Half bunch of cilantro stems included plus extra for garnish
2 limes, one juiced and one cut into wedges 2t cumin
1/4 c water
2T chicken bullion base or broth
For The Dip:
8oz pork chorizo
8oz wheel of queso Fresca
2 T coconut oil
1/2 c sour cream
Salt and pepper to taste
Tortilla chips or veggies for a Keto friendly version
1.Brown the chorizo in a small cast iron dish that would be appropriate to serve out of.
2.Combine all ingredients for salsa in a blender or food processor until smooth. Taste for seasoning and adjust if necessary.
3.Heat oil in another pan.
4.Sear queso Fresca on both sides until golden and put it on top of the chorizo.
5.Pour salsa around and over cheese.
6.Return to coals and cook until bubbly.
7.Combine sour cream and the juice of one lime. Season with salt. Drizzle over dip.
8.Garnish with lime wedges and cilantro. Serve with tortilla chips or veggies for a Keto friendly option. Enjoy!