I’mmmmm baaacckkkk! OMG, yesterday was such a fantastic day! I started the day with a 3-mile walk with my niece-puppy and sweat by butt off. Then I finished processing and posted a wedding for one of my clients while doing six loads of laundry. While the computer chugged away on the wedding, I went to a wine tasting at Monarch Wine Merchants and met some new importers. Came home and made a Queso Fundido Pizza that I have imagined in my head for over a week. By then it was 10:30 pm and I was exhausted so I could not keep my eyes open to finish posting the recipe.
Whew!, Today is a new day, and I am cooking with gas. Let’s see what I can accomplish today!
Queso Fundido Pizza
Making this pizza is an assembly of store bought products. I imagine I could have made the various components, but this is really about quick and easy. This pizza was assembled in 10 and baked in 8, so you will be hard to find much faster for dinner, except perhaps just pouring a glass of wine.
2 links chorizo cut from casing* (approx. 2 1/2 ounces)
1 Pre-baked pizza crust (I use Molinari’s)
1/3 of a can refried black beans (save the rest for later)
8 ounces Chihuahua Cheese, shredded*
1 tomato, halved and sliced thin
1 fresh avocado, halved and sliced
fresh sour cream (or plain yogurt)
pickled jalapeño slices
Place a layer of foil in the bottom of your oven to catch any drippy cheese. Preheat your oven to 450 degrees (my pizza crust package instructions). Precook the chorizo and break apart into pebble size pieces. Set aside.
Lay out the crust and spread a thin layer of refried black beans on the crust (like you would sauce). Then add the cheese. Follow the crust’s method and baking time. Mine is directly on the middle oven rack for 8 minutes.
While the pizza is baking, slice your avocado and tomato and pull and chop your cilantro leaves and soft stems.
When the pizza is cooked, and the cheese is slightly browned, remove from oven and let it sit for a minute or two before slicing. Set out all the accompaniments and serve while hot.
This Queso Fundido Pizza is so delicious. I had never made before, but it turned out better than I could have imagined.
For anyone who has ordered Queso Fundido at a quality Mexican Restaurant you know, it is about the quality of the cheese and the chorizo. There is a unique flavor and melting structure to this cheese, and it is important to use real Chihuahua cheese. (it may also be called quesadilla cheese or Mexican melting cheese).
Regarding the chorizo, one of the reasons it took me so long to get this idea from my head to a plate was I had trouble finding fresh Mexican chorizo. You may need to shop at a store that caters to your Hispanic neighbors. Side note: I was over at my sister’s house to let out her dog, and I was planning on stopping at a Food Lion near her. When I got in her freezer to get out a dog treat as I was leaving, I saw she had some frozen chorizo. So I nabbed two links that saved me a trip to the store. (let’s see if she reads this to learn I did that.)
More about chorizo. There are two types of chorizo: Mexican and Spanish. Do not buy Spanish chorizo as it is a cured, dried sausage. While it is a delicious sausage to add to a charcuterie platter, this is not what comes on Queso Fundido.
That is all for now.