Spicy Chorizo and Queso Fundido with Homemade Tortilla Chips

A flavorful and comforting Mexican appetizer featuring spicy chorizo sausage melted with Oaxaca cheese and served with crispy homemade tortilla chips.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.62/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

12eachCorn Tortillas(6-inch tortillas preferred)

£1.80

1poundChorizo Sausage(Mexican chorizo, casing removed)

£4.50

1poundOaxaca Cheese(Shredded)

£8.00

0.5mediumOnion(Finely chopped)

£0.30

1mediumJalapeño(Seeded and minced (optional))

£0.35

2clovesGarlic(Minced)

£0.10

0.3cupCilantro(Chopped, for garnish)

£0.60

2tablespoonsVegetable Oil(For frying chips)

£0.05

to tasteteaspoonSalt(For seasoning chips)

£0.01

Total Cost

£15.71

£2.62 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
**Make the Tortilla Chips:** Cut each tortilla into 6 wedges. Toss with 1 tablespoon of vegetable oil and salt. Arrange in a single layer on a baking sheet.
3.
Bake for 10-15 minutes, or until crispy and golden brown. Keep a close eye on them to prevent burning. Remove from oven and set aside.
4.
**Prepare the Chorizo and Queso Fundido:** In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
5.
Add the chopped onion, jalapeño (if using), and garlic to the skillet with the chorizo. Cook for 3-5 minutes, or until the onion is softened.
6.
Reduce the heat to low. Sprinkle the shredded Oaxaca cheese evenly over the chorizo mixture.
7.
Cover the skillet and cook for 5-7 minutes, or until the cheese is melted and bubbly.
8.
Garnish with chopped cilantro. Serve immediately with the homemade tortilla chips for dipping.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (220g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

3 g

3% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a less spicy version, omit the jalapeño or use a milder chili pepper.

If you don't have Oaxaca cheese, you can substitute with Monterey Jack or asadero cheese.

To keep the queso fundido warm while serving, place the skillet on a warming tray or in a low oven (200°F/95°C).

Serve with other toppings like pico de gallo, guacamole, or sour cream.

Cooking Equipment

Oven

Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...