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
Ingredients
- 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
Instructions
- 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
Tried this recipe?Let us know how it was!
