Queso Fundido Clasico
-8 oz of shredded chihuahua cheese
-1/2 cup white wine
-2 oz of thinly sliced onion
-4 oz of chorizo
-Tortillas (determine quantity based on number of people being fed)
1. Saute chorizo and onion until cooked.
2. In a separate dish, bring the wine to a simmer.
3. Add the cheese and stir until melted. Be sure to not over cook it or it will become tough.
4. Place in dish. Drizzle chorizo and onion over the top
5. Serve with warm tortillas.
Chihuahua cheese is such a buttery delicious cheese. You could simply serve it with tortillas if you wished. The chorizo and onion add a little heat and sweetness to the cheese. I had this dish at Rick Bayless's restaurant and I tried to make it myself. Unfortunately, I overcooked the cheese and it was a little tough. If you have a fondue pot, this would be an ideal situation for it. Even those that don't care for Mexican food can appreciate the wonderful flavor of the cheese.
Salsa Verde Pizza with Goat Cheese and Bacon
-2 cups flour
-1/4 tsp salt
-1/2 cup room temp. water
-1/3 cup beer
-Few tbsp olive oil
-2/3 cup roasted tomatillo salsa
-Couple very thin slices of red onion
-4 oz of goat cheese
-3 slice of bacon
-2 tbsp queso anejo or Parmesan cheese
-Handful of chopped cilantro
1. In a bowl, mix together the flour, yeast, and salt.
2. Measure in the water and beer. Stir to combine everything. Cover with plastic wrap and leave at room temp for 8-18 hours.
3. Heat the oven to 500 degrees. Generously oil a 13x18 baking sheet. Spread the dough onto the pan so that it is even.
4. Spread on sauce, leaving a border. Scatter on bacon, sliced onion, and crumbled goat cheese.
5. Bake for about 25 minutes.
6. Sprinkle with cheese and cilantro.
Finding a good tomatillo salsa is key here since that is the primary flavor. This would make a great appetizer or tapas dish. You could easily alter the pizza by changing ingredients or the type of salsa.