This a fun appetizer for when you are in the kitchen preparing Thanksgiving dinner or watching the parade. I got this from the New York Times 11/17/2010.
Recipe: Queso Fundido With Chorizo, Jalapeño and Cilantro
7 ounces dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 tablespoons chopped cilantro
2 scallions, finely chopped
1/4 teaspoon salt
1 pound Monterey Jack cheese , grated
Sliced bread, if serving as sandwiches
Extra virgin olive oil, if serving as sandwiches
Tortilla chips, if serving as dip
Lime wedges, if serving as dip.
1. Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
2. In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
3. If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.
4. If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.
Yield : 4 sandwiches or 8 hors d’oeuvres servings. ■