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)
21 comments:
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.
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?
Half the sausage? I think you meant double the cheese.
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
Hi, Chef John! Is the Chorizo you use the Spanish or Mexican kind?
That is a very intersting looking dip. Lots of great flavours in there.
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.
You live in Frisco, right? Is football a big thing there?
Chef,
why do you start with a cold pan? Is there a specific reason?
greetings!
m
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.
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 ;)
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! https://tinyurl.com/fundido
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.
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! ^_^
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.
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.
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.
Hi Chef John,
I really do agree with Angie M. ! The chorizo recipe is a wish to me too !
Have a good day.
I made it yesterday for an event using the blog ingredient amounts. It was very well received. I would have used spicier chorizo or added some chilies to get it a bit more face numbing, but it was great as is.
I concur with Rob C in regards to utilizing a roux and making a smooth cheddar sauce, at that point include the chorizo blend. you would need to be mindful so as not to make it excessively smooth or it won't continue the chip. Making a burrito with this appears like an entirely smart thought, on the off chance that you utilize the entire pound of hotdog.
@spinni in the US, "sausage" is any ground meat with spices/herbs. It can be in links, patties, loose/minced, etc. Chorizo is a sausage with Mexican/Spanish spice blend - like taco meat. For recipes like this, if all you can find are links, you would simply split the casing and remove the meat to brown, as Chorizo is not a 'hard' or cured sausage (like pepperoni, for instance). If you can't find Chorizo in your local markets, then a pound of ground meat plus a 'taco spice blend' packet would be a good substitute.
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