Friday, September 8, 2017

Chorizo Fundido, Completo

If too much sausage in a cheese dip was the biggest problem you have during a workweek, you have to consider that to be a pretty great week. They say, less is more, but I was hoping that twice the amount of chorizo in this fundido would make it twice as good, but that wasn’t really the case.

The taste was great, and as I said in the video, I highly doubt anyone at your party would complain, but what I really wanted was an ooey, gooey, much drippier dip, and so in this case, less would have been more.

Below, I’ve listed the amounts as I think they should be, with what I actually used in parentheses, and I’ll leave it up to you, to adjust as you see fit. Besides the sausage amount, I think adding some sour cream may also help the cause. Are you ready for some football? I am, but even if you’re not going to serve this chorizo fundido to a bunch of screaming lunatics on game day, I still hope you give it a try soon. Enjoy!

Ingredients for 8 portions Chorizo Fundido:
8 ounces fresh pork chorizo (I used 1 pound)
1/2 cup sliced green onions, the light parts
1 red bell pepper, diced
2 poblano chilies, diced
2 jalapenos, diced
4 ounces cream cheese (I used 8 oz)
4 ounces sharp cheddar
8 ounces Monterey Jack cheese
1/4 cup sour cream (I think it may help give a creamier texture)


Angie M. said...

Chef John, I love chorizo and this dip looks amazing. Thank you! I have a food wish...HOMEMADE chorizo. I've seen recipes online but I trust that you would make the best.

Joel Dykman said...

I have some chive growing in my garden, do you think this would be a reasonable addition?
Question 2) american sour cream or Mexican sour cream?

Cryofdragon said...

Half the sausage? I think you meant double the cheese.

Michael Keats said...

Do you think the cream cheese could be swapped out with something like Ricotta or another soft cheese that isn't cream cheese? (I have friends who have issues with cream cheese)

and you know....this stuff just seems like it is crying out to go into a burrito for some reason

Nick Vasquez said...

Hi, Chef John! Is the Chorizo you use the Spanish or Mexican kind?

Dwayne Wladyka said...

That is a very intersting looking dip. Lots of great flavours in there.

Sherry Bolinger said...

This 'fundido' looks marvelous, Chef John. I'd just add more 'melty' cheese and sour cream if I wanted to stretch the dish for a crowd.
Now, I have a 'food wish': a Mexican-style chorizo, freshly made with quality meats, (not 'variety meats'), adjustable heat from peppers, both standard and/or exotic vinegar, and other spice combinations inspired by your educated palate.

Mike said...

You live in Frisco, right? Is football a big thing there?

michiel said...


why do you start with a cold pan? Is there a specific reason?



Rob C said...

You should have made a roux with milk and cheese (like from your awesome mac'n cheese recipe) and added that to the mix, instead of sour creme. I think it would be better and way creamy.

David Lex said...

Looks great as always CJ, how about using your own Fromage Blanc you taught us long ago (and am again in the process of making for your Tarte Flambee, again), instead of cream cheese?
You literally got me into learning to cook about a year ago, and my wife thanks you ;)

Sunny S. said...

Made this tonight using 1/2 pound of (homemade) chorizo (because there wasn't any at either of my regular markets!) I also may have stirred in some chopped, roasted Hatch chilies and 1/3 cup of (good) Greek yoguart... because I am the Guido of My Fundido! I tagged a pic on Instagram... you can see, it's plenty creamy now! SO good!

Nise said...

Looks fantastic. I'm adding this to my menu for our annual pumpkin carving party, and I'll make the changes you mentioned.Thanks Chef John! I can always rely on you for deliciousness.

SS4Kokoro said...

When I can afford it (meaning, after I get married in 32 days), I'll be making this dip for my then-to-be wife! ^_^

Daniel L said...

Looks great! I make a similar sauce, browning my chorizo with vegetables then bechameling (yes that can be a verb) just a little bit and stirring cheese in to melt for a nice thick sauce. Also, huge fan of your videos here in northern Michigan.

MThompson said...

Hi Chef John, This is not so much a comment on your posting but a request. I'm interested in understanding the confusing variety of paprikas (hot/mild/Spanish/etc.) Of all the spices I've never really gotten comfortable with what to use/look for when a recipe asks for paprika they are never specific and I wonder what kind of paprika should I use.

Daniel McIntyre said...

I agree with Rob C regarding using a roux and creating a creamy cheese sauce, then add the chorizo mixture. you would have to be careful not to make it too creamy or it won't keep on the chip. Making a burrito with this seems like a pretty good idea, if you use the whole pound of sausage.

Jerome said...

Hi Chef John,
I really do agree with Angie M. ! The chorizo recipe is a wish to me too !
Have a good day.