Green Queso Fundido – Rick Bayless

Servings: 4 as a soft taco filling or tapa

Recipe from Season 7, Mexico—One Plate at a Time

INGREDIENTS

2 tablespoons olive or vegetable oil
1 medium white onion, sliced 1/4-inch thick
5 ounces (a generous 1/2 cup) Green Chile Chorizo
3 tablespoons white wine, beer, tequila or water
2 cups coarsely chopped spinach leaves
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)—see note below
About 1 dozen warm corn or flour tortillas, for serving
About 1 cup salsa, for serving

INSTRUCTIONS

Heat the oil in a large (10-inch) skillet over medium heat. Add the onion and chorizo and cook, stirring regularly and breaking up any clumps, until the chorizo is cooked through, about 10 to 15 minutes. Add the beer or other liquid and the spinach; stir until the liquid has evaporated and the mixture is once again dry looking.

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas and salsa for making soft tacos.

NOTE: If you use beer, Monterey Jack is the best cheese.