Queso Fundido Tacos

Are you ready for the most weirdly delicious mash-up of two of our favorite things?!  Queso fundido-melty cheese layered with chorizo, cilantro, green onions, etc.- and tacos-which need no further explanation-will meet here to create a cheese-filled double-layered taco.  Seriously, what is going on?!  And how has Taco Bell not created and trademarked this?!I’ve made queso fundido but to put it in a taco?  That’s just crazy.  No, actually that’s just how the mind of Jessica, from How Sweet Eats. works.  I saw it come through my e-mail one day and knew it would be on the menu within the week!  It’s pretty simple to put together too…the cheese sauce only takes a few minutes and you just need to sauté some fresh chorizo and poblano peppers to create the filling.  If you’ve never had a poblano, they’re not super spicy, but do have a little kick.  Definitely try them with this as they’re traditional in a queso fundido and very delicious alongside the chorizo! Serve with any accompaniments you like-I, of course, need green onions, cilantro, cheese and sour cream. Have I told you that dairy is more greatest foe…but also the one I love the most?  I could never stop eating it.

Have I also told you about how I used to order queso fundido (literally just a big skillet of hot melted cheese) for dinner at a restaurant I frequented when traveling for work?  Like that was all I ate…for dinner…#livingmybestlife. A couple tips:

1. Make sure to use fresh Mexican-style chorizo.  It’s the type you’ll find at the butcher counter with the sausages.  Just remove the casing and sauté until cooked through and crisp!
2. Keep your tortillas and hard tacos shells as warm as possible as you’re assembling and right up until eating.  The queso will harden quickly if they aren’t warm.  You can even keep the assembled tacos in a low oven-or just shove these off for people to eat as soon as one is made!

I highly recommend adding this to your weekend plans.

Queso Fundido Tacos

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• Author: Amanda
• Yield: 4 servings 1x

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Description

Crispy chorizo and sauteéd poblanos are stuffed into a hard shell taco that’s encased in a flour tortilla WITH QUESO IN BETWEEN AS THE GLUE.  Wrap your heads around that, people.  It’s a great dinner for a crowd and quick to make.  Just eat ’em while they’re hot!

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Ingredients

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CHEESE SAUCE:

• 2 garlic cloves, finely minced
• 4 tablespoons (1/4 cup) butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/4 cup heavy cream (or use more whole milk)
• 6 ounces Monterey Jack cheese, coarsely shredded
• 6 ounces Quesadilla or Oaxaca cheese, coarsely shredded
• Kosher salt and freshly ground black pepper, to taste

MEAT & VEGGIES:

• 2 poblano peppers, cored, seeded and thinly sliced
• 1 pound fresh chorizo, removed from casings

TO ASSEMBLE:

• Eight 6-inch flour tortillas
• Eight hard corn taco shells
• 4 green onions, white and green parts thinly sliced
• Cilantro leaves, picked from stem
• Crumbled Cotija cheese
• Crema or sour cream
• Lime wedges

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Instructions

1. Preheat the oven to 200°.  Place the hard shell tacos on a baking sheet in a single layer and leave in the oven to warm while you prepare the rest of the recipe.  (This will help keep your queso melty when you’re eating!).
2. To make the cheese sauce: Melt the butter in a saucepan over medium heat.  Add the flour and whisk to combine; cook for 3 to 4 minutes.  Slowly whisk in the milk, ensuring no lumps form.  Cook until thickened and coats the back of a spoon, about 5 minutes.  Lower the heat and slowly whisk in the cheeses.  When smooth, lower the heat and keep warm.
3. In a large skillet, add about 1 teaspoon of vegetable oil and preheat over medium-high heat.  When hot, add the poblano peppers and a pinch of salt; sauté, stirring frequently, until softened and pliable, about 6 to 8 minutes.  Transfer to a bowl.
4. Add another teaspoon of vegetable oil and the chorizo.  Use the back of the spoon to break the chorizos up as it cooks.  Cook for 9 to 10 minutes, until cooked through, browned and slightly crispy.  Transfer to a paper towel-lined plate to drain.
5. To assemble, toast the flour tortillas over the open flame on a gas burner, or warm in the microwave until pliable.  Spread a thin layer of the cheese sauce all over one side of the tortilla and place the warm taco shell in the center, folding up the sides and gently pressing together to adhere the tortilla and taco shell to one another.  Continue until all of the taco shells are assembled.
6. To assemble: layer the poblano pepper strips, chorizo, green onions, cilantro, and Cotija in the shells.  Drizzle with crema, if desired, and squeeze the lime over top.  Eat them fast and while they’re hot!

Notes

Inspiration: Queso Fundido Tacos on howsweeteats.com

• Category: Pork, Latin American