Cookbook Chronicles: Queso Fundido

Cookbook Chronicles is an on-going series at The Bookery. Over the course of the next year, we’re exploring Denise Gee’s Southern Appetizers, cooking one recipe a month and sharing our thoughts. 

It didn't take me long to narrow down queso fundido as my next Cookbook Chronicles’ recipe. What's not to love when it comes to a spicy, cheesy dip to pair with tortilla chips?

The recipe: Queso Fundido, My Darling, p. 57

The cookbook: Southern Appetizers by Denise Gee

The details: There are no big ingredient surprises in this queso fundido recipe, but if you think you're just going to pop some browned sausage and cheese in a pot or a slow cooker and walk away, while the magic happens—well, this isn't that kind of recipe.

First, you're supposed to broil the poblanos, then allow them to steam and soften, a process that can take about 30 minutes in and of itself. Then, you brown the chorizo in a large Dutch oven or pot, remove it to a separate plate and begin building the base with tomatoes, onion and lager before finally adding the cheeses (the recipe calls for three types of cheese). So, if you think this is a recipe you can pull together 15 minutes before everyone arrives. . . think again.

The adjustments: Of course I made adjustments! When I went to the grocery store, there was no chorizo to be had. Maybe it's absurdly popular in my neck of the woods, but I grabbed some ground pork and tried to season it up with a variety of spices at home and hoped for the best. I think chorizo would have been better, hands down.

I also didn't add in the lager the recipe calls for and used some leftover chicken broth instead. I'm sure the lager adds a nuance of flavor my version was missing!

The verdict: It was good, but a lot of work. Truth be told, I'll probably rely on tried and true recipes I can make in my crock pot from here on out, but it was fun to try something new and different!

Up Next: Spinach Salad with Strawberries, Bacon and Blue Cheese, p. 89

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