FireDisc Queso Fundido


Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

FireDisc Queso Fundido

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Prep Time 10 mins
Cook Time 15 mins
Servings 10 people


  • 12 oz. Thick cut Applewood bacon Diced medium
  • 1 medium Sweet yellow onion Diced small
  • 1 whole Anaheim pepper Split and sliced
  • 1 whole Red bell pepper Diced small
  • 5 tbsp 5280 Culinary Bayou Dust Seasoning
  • 5280 Culinary Fire Salt To taste
  • 1 lb. Polidori ground Chorizo Sausage
  • 8 oz. Cheddar Blend cheese Shredded
  • 8 oz. Jalapeno Jack Blend cheese Shredded
  • 4 tbsp Masa (corn flour)
  • 18 oz. Amber beer
  • 1/2 bunch Fresh cilantro Stems removed, chopped medium
  • 1 whole Tomato Diced medium


  • Heat your FireDisc skillet on high heat, once hot add the bacon and cook until half cooked and starts to caramelize
  • Slowly add the onions, Anaheim pepper and red pepper, to avoid spattering of fat
  • Saute the onions and peppers over high heat, until slightly colored (approx. 5 mins)
  • Add the Bayou Dust and Fire Salt, Stir well to mix the spices in
  • Add the Ground Chorizo, stir well. Cook Chorizo about 75% of the way (approx. 5 mins)
  • Pull all ingredients to the center and make a mound
  • Add the cheese (both) to the top of the mound
  • Add the masa to the top of the mound
  • Pour the beer over the top of the mound and allow to filter down thru the ingredients
  • Cook for 2-3 minutes or until the masa has had a chance to thicken the queso
  • Turn off the FireDisc
  • Place the tomatoes in the center of the queso
  • Add the cilantro and stir to combine
  • Serve with your favorite tortillas chips, we like to arrange them around the edge of the queso and use the FireDisc as a queso display
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