Queso Fundido con Chorizo
Elevate your appetizer game with our keto Queso Fundido con Chorizo recipe—a harmonious blend of melted Mexican cheese, flavorful chorizo, and vibrant spices. Perfect for any occasion, this low-carb and gluten-free delight will have your taste buds dancing. Dive into a world of indulgence with every irresistible bite!
Ingredients
For the queso
- 8 ounces Easy Homemade Chorizo
- 2 cups heavy cream
- 4 ounces cream cheese cubed
- 1 cup shredded mexican cheese blend
- 3 tsp Mexican blend seasoning
- 1 tsp pink salt
- 1 tsp fresh cracked black pepper
- 1/2 tsp paprika
- 1 (14,5-ounce) can fire-roasted diced tomatoes drained
- 3 jalapeños 2 seeded and diced about 1/4 inch in size, 1 thinly sliced for garnish
- 1/2 cup chopped green onion divided in two
- 1/4 cup diced red onion about 1/4 inch in size
For the garnish
- 2 tbsp Mexican crema
- 1 tbsp chopped cilantro
Instructions
- Cook the chorizo in a large skillet over medium-high heat, breaking it apart with a wooden spoon or a meat chopper, and cook for 5 minutes or until done.
- Remove the chorizo to a paper towel-lined plate with a slotted spoon and set aside.
- Using the same skillet, sautée the diced jalapeño just until tender. remove to a bowl and set aside.
- Reduce the heat to medium and add the heavy cream and cream cheese to the skillet.
- Whisk until the cream cheese has melted and the heavy cream and cream cheese are combined.
- Bring the sauce to a light simmer, continuing to whisk periodically for about 10 minutes or until the sauce has thickened.
- Once thickened, remove the pot from heat and add the Mexican seasoning, salt, pepper, and paprika. Stir until the spices are evenly distributed.
- Add shredded cheese and return the skillet to low heat. Stir until the cheese is fully melted.
- Add half of the can of fire-roasted tomato to the cheese sauce. Then add the sautéed jalapeño and 1/4 cup of green onion to the sauce. Stir and continue to heat on low for 5 minutes.
- Transfer the sauce to a serving dish. Top with chorizo, diced tomato, red onion, and remaining green onion (¼ cup).
- Garnish with sliced jalapeño and chopped cilantro.
- Finish by drizzling crema over the dish.
- Serve with pork rinds, keto tortilla chips, bell pepper "chips", or celery sticks.
Notes
I highly recommend wearing gloves when deseeding, dicing, and slicing the jalapeños.
This can be prepped ahead of time.
- Make cheese sauce and store it by placing plastic wrap against the surface of the sauce. Seal in an airtight container.
- Prep the toppings and garnishes no more than 1 day in advance for optimal freshness. Reheat the cheese sauce in an oven at 375 degrees F for 10-15 minutes, stirring every 5 minutes.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 334kcalCarbohydrates: 5gProtein: 8gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 103mgSodium: 617mgPotassium: 191mgFiber: 1gSugar: 3gVitamin A: 1697IUVitamin C: 9mgCalcium: 168mgIron: 1mg
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