I’ve been intrigued with the cooking of Rick Bayless since seeing him as a judge on Top Chef and then as a contestant on Top Chef Masters. A couple weekends back I caught his show, Mexico – One Plate at a Time, on PBS. On that episode he made queso fundido using green chorizo. It looked delicious, so off I went to the store to get the ingredients I needed.
I started by making the green chorizo. I chopped up a poblano pepper, serrano peppers, and cilantro in my food processor.
Then I added it to some ground pork.
After refrigerating the chorizo for a while, I started making the queso fundido. I cooked the chorizo with a sliced onion.
Then I added some water and spinach. Last I added shredded cheese to melt it. This is served on a tortilla with salsa, like a taco.
Unfortunately, I bought corn tortillas instead of flour tortillas, and I wasn’t too thrilled with them. I don’t think I really liked the salsa I bought either. The queso fundido itself was good though. Guess I’ll try to fry the rest of the tortillas into chips.
BONUS: Since there was left over chorizo, I had to come up with some way to cook it. I saw wonton wrappers in my refrigerator, I decided to use them. I made Asian-style dumplings using the chorizo. Here is the setup. The water is used to seal the wrappers.
Here is one after test-frying it.
When I cooked the rest, I browned one side and then added some water and covered the pan to steam the dumplings the rest of the way. These turned out pretty good. They made a good dinner and were good the next day for lunch.
