Unless you believe in the Atkins Diet theory of low carbs and protein
Anyway, La Estancia restaurant serves a very good version,
and I asked the manager what kind of cheese they use.
He brought out a wheel of Althorn (sp?) Wisconsin Monterey Jack.
Well, I couldn't find that at the local Comercial Mexican supermarket, so I asked the ever friendly and helpful deli guy for a good cheese and chorizo
for queso fundido.
He gave me some Queso Manchego Nestle and a hard chorizo, "something, something" Campestre.
A quick fry up of the chorizo with some mushrooms, drain the grease, then a toss into a microwave safe dish and add the cheese.
Depending on size of serving, small bursts of 25 seconds on high until the cheese is bubbling and you are ready to taste heaven, wrapped in a warm
tortilla.Woooosh - 8-5-2008 at 11:28 AM
don't the mushrooms release their water and make it soggy?capt. mike - 8-5-2008 at 01:18 PM
Jan i LOVE that stuff!!
thx for reminding me about it.
it cries out for a cooled to 45 degrees reisling. or maybe a savignon blanc.
perhaps a zinfandel too to offset the spice in the corizo?
yummy mejor!!!
Oops - I Plead Guilty to Recipe ADD
Gypsy Jan - 8-5-2008 at 01:38 PM
Quote:
Originally posted by Woooosh
don't the mushrooms release their water and make it soggy?
I should have added "Previously sauteed fresh mushrooms with you favorite seasonings"ELINVESTIG8R - 8-5-2008 at 01:41 PM
Thank goodness I re-read Queso Fundido. I at first thought it read "Queso Fundio" That sure would be a smelly recipe!
ELINVESTEI8
Gypsy Jan - 8-5-2008 at 01:47 PM
He, he, but no thanks. ELINVESTIG8R - 8-5-2008 at 01:52 PM
After I re-read it Jan I said mmmmmmm sounds good. I am going to try it!
