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Queso fundido (Mexican cheese fondue) with hot potato skins
Queso fundido (Mexican cheese fondue) with hot potato skins
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Spicy Mexican cheese fondue - ideal for fiestas!
Ingredients:
  • 6 waxy potatoes (such as pontiac or desiree), scrubbed (unpeeled)
  • 90ml olive oil, plus extra to brush
  • 2.50 gm sweet paprika
  • 1 chorizo,casing removed, finely chopped
  • 300g cheddar cheese
  • 125g mozzarella
  • 7.50 gm cornflour
  • 310ml beer
  • Handful coriander leaves, chopped
  • Tomato salsa (related recipe), to serve
Instructions:
  • Preheat your oven to a toasty 190°C. Prepare your potato skins by poking them all over with a fork and giving them a nice oil bath. Next, place them on a baking tray and bake for 1 1/2 hours until they are perfectly tender. Once done, take them out of the oven and let them cool slightly before moving on.
  • Cut the potatoes in half lengthwise and hollow out the center using a spoon to create a shell shape (save the potato for mash). Mix paprika and 2 tablespoons of oil in a bowl, then brush over the potato skins. Bake until crisp, for about 15-20 minutes.
  • While the pan is heating, warm 2 teaspoons of oil over medium heat. Cook chorizo in the oil, stirring occasionally, until crisp, about 3-4 minutes. Place the cooked chorizo on a paper towel to drain, but keep the flavorful oil for later use.
  • For the queso fundido, combine cheddar, mozzarella, and cornflour in a bowl, tossing to coat evenly. In a saucepan, heat 2 tablespoons of oil over medium heat. Sauté onion for 3-4 minutes until soft. Pour in beer, simmer for 2-3 minutes until slightly reduced. Lower heat, gradually stir in cheese mixture until fully melted, stirring constantly.
  • Sprinkle the queso fundido with chorizo and coriander, then drizzle with the reserved chorizo oil. Serve with the potato skins and tomato salsa.

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