- Prep Time: 5 min.
- Cook Time: 30 min.
- Yield: 4 servings
Queso Fundido, as delicious as it is, is not exactly low-calorie or low-fat. Once in a while, you just have to splurge on guilty pleasures! Serve this gooey, zesty Mexican appetizer bubbly hot with tortilla chips for dipping and warmed soft flour or corn tortillas for filling and rolling.
Contents
Chorizo is a traditional, spicy Spanish sausage that is commonly made of ground pork or ground beef and seasoned with chili pepper, black pepper, cumin, oregano, and garlic. It is commonly served with scrambled eggs for breakfast in places with Mexican influence in their cuisine.
For the lobster, I chose two 4-ounce Atlantic tails. You can always use shrimp in this recipe; however, I have created a completely separate recipe for that.
Ingredients
- 1 teaspoon olive oil
- 1 small white onion, finely chopped
- 1 clove garlic, finely chopped
- 12 ounces of bulk chorizo sausage
- 8 ounces of steamed lobster meat,
- 10 ounces of quesedilla cheese
- 1/2-1 fresh jalapeño pepper, seeded and minced
- Canola oil cooking spray
- tortillas of choice
Instructions
- Preheat the oven to 425ºF.
- In a medium-sized pan over medium-high heat, heat the olive oil and fry the onion until transparent. Add the garlic, and fry until translucent.
- Add the chorizo, break up the meat into crumbles, and cook, stirring frequently, until cooked through, about 10 minutes.
- Plunge the lobster tail(s) into boiling, salted water and cook for 10 minutes. Do not over-cook the lobster meat. It will cook further in the melted cheese.
- After 10 minutes, immediately drain the lobster, plunge it into an ice bath for 20 seconds, then remove the shell, cut the meat into chunks, and set aside.
- Meanwhile, shred the cheese and place one layer of cheese on the bottom of a 3–4-quart oven-proof casserole that has been sprayed with canola oil.
- Next, add a layer of the cooked chorizo, which has been drained of excess fat. Follow with another layer of shredded cheese, followed by the jalapeño pieces, then the remainder of the crumbled sausage, and finish with the balance of the cheese.
- Place the filled casserole on a foil-lined cookie sheet and bake in the hot oven for about 15-20 minutes or until bubbly.
- Serve this with warm, soft corn or flour tortillas and tortilla chips. Don’t forget the cervesas, a nice margarita (if you are a margarita fan, I swear that you will love these), or a ginger beer.
