Mexican · Dinner
Melted Cheese Dip (Gluten-Free)
A single-serving Mexican queso fundido made with melted Monterey Jack and mozzarella stirred with sautéed onion, garlic and chorizo, finished with fire-roasted tomato and jalapeño, served warm with gluten-free corn tortilla chips for scooping.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
585Calories
28.4gProtein
42.3gFat
24.1gCarbs
4.1gSugar
3.4gFiber
1180mgSodium
118mgChol
18.9gSat Fat
580mgPotassium
520mgCalcium
2.1mgIron
1.4mcgVitamin B12
8.5mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Shred the Monterey Jack and mozzarella cheeses. Finely chop the onion and jalapeño. Mince the garlic and remove the chorizo from its casing.
2
Sauté
Heat the olive oil in a small skillet over medium heat and cook the onion and garlic for 2-3 minutes until softened and translucent.
3
Brown
Add the chorizo to the skillet and cook over medium heat for 4-5 minutes, breaking it up, until no pink remains.
4
Simmer
Stir in the crushed tomato and jalapeño, simmering over medium-low heat for 3-4 minutes until slightly thickened.
5
Melt
Scatter the shredded cheeses over the mixture, reduce heat to low, and stir gently for 3-4 minutes until fully melted and glossy.
6
Plate
Transfer the dip to a warm bowl, scatter cilantro over the top, and serve immediately with tortilla chips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g Monterey Jack cheese
- 2 oz56g mozzarella cheese
- 3.6 oz100g fresh Mexican chorizo
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 2 tbsp20g jalapeño
- 3.6 oz50g, about 1/4 cup canned crushed tomato
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro
- 2 oz56g gluten-free corn tortilla chips
