capt. mike - 6-24-2007 at 06:40 AM
thing you get at places, the last good one i had was at Calafia it was an appetizer came with chips.
well, how would one make it correctly? it came in a elongated recessed serving dish, was a little oily which was cheeze and choizo fat i guess that
floated.
man its goooooood as sheriff taylor says.
who can advise how to do it right beyond just melting some cheeze and ading meat?
bajabound2005 - 6-24-2007 at 08:38 AM
We make it often. Use a Monterey Jack, Asadero, Chihuahua or any other good melting cheese (8 ounces). Cook the chorizo (4 ounces) first in a saute
pan and use a paper towel to sop up the grease. Put the cooked chorizo into a small casserole with the shredded cheese. Pop into the oven at 350 for
5 minutes. Check it -- if not all melted bake for another 5 minutes.
You can also toss in some sauteed onion and mushrooms, or strips of poblano peppers. Buen provecho!
capt. mike - 6-24-2007 at 10:25 AM
ummmmmmmmmm
thx guys, off to expand my waistline again.
kayso fundeedo and about 3 frosy negra modelos.......life is good sitting inside here with 113 today in phx later.
hit a hundred by 9 this am!!
Cypress - 6-24-2007 at 01:01 PM
100 degrees by 9:00 am is a tad on the warm side. Talk about melting the ice 
All that cheese and sausage will raise your body temp just looking at it.
bajabound2005 - 6-24-2007 at 01:20 PM
Just put the cheese outside and let in melt au natural!
DENNIS - 6-24-2007 at 01:39 PM
How much easier it would be if they just put cholesterol in cans.
bajamigo - 6-24-2007 at 10:31 PM
The cholesterol in a fundido with chorizo would fill a 55-gallon drum.
bajabound2005 - 6-24-2007 at 10:35 PM
oh, or you can use manchego cheese. HEY! Take an extra dose of Lipitor and then enjoy your fundido!
Russ - 6-25-2007 at 06:31 AM
cholesterol in cans? Cheese Wiz
capt. mike - 6-25-2007 at 04:30 PM
give me velveeta ....or give me death! Patrick Garcia. War of mexican independence.
and schedule my bypass surgery while you're at it!!