Queso Fundido Dip

, from Issue #67. July, 2016
Photography by Sarah Tuck.
Queso Fundido Dip

I have been making variations of this hot cheesy dip for years. It’s the perfect bite with a cold drink and a mound of corn chips. 

Serves: 4–6


2 cups grated mozzarella
1 cup grated tasty cheese
½ teaspoon sweet smoked paprika
1 tablespoon flour
1 tablespoon olive oil
100 grams chorizo, chopped into 1cm cubes
1 onion, finely chopped
1 green pepper, chopped
2 cloves garlic, crushed
¼–½ teaspoon chilli flakes (reserve a few for garnish)
2⁄3 cup Corona or other lager
To serve
¼ cup chopped cherry tomatoes
¼ cup chopped coriander
1 lime, quartered
corn chips, to dip 


Mix the mozzarella and tasty cheese with the smoked paprika and flour. Set aside.

Heat the oil in a large heavy-based frying pan. Cook the chorizo, onion and green pepper together over a medium heat for 8 minutes. Add the garlic and chilli and cook another 2 minutes.

Add the beer, then the cheese mixture in two lots. Cook, stirring, until mixture is smooth and melted. Serve immediately topped with tomatoes and coriander and a squeeze of lime.