Mary’s Queso Fundido

Cheese, tomatoes, meat. Some more cheese. And red ale beer to bring the whole party together.

This fun and easy dip will bring smiles to everyone at your next poker night.

This dip is traditionally made with Chorizo sausages, but our butcher had some delicious Italian sausages that we chose to go with instead. We regret nothing, so good. So use your favourite! just make sure you know the person who makes it doesn't go overboard with the salt.

LEAVE A REVIEW BY CLICKING THE STARS

Mary's Queso Fundito

Rated 4.5 stars by 2 users

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

10 oz cherry tomatoes
Olive Oil
2 cups grated cheese, mix of Monterey Jack and Cheddar
3-4 hot italian sausages, removed from casing
1-2 tbsp Big Cove Foods 'Mary Had a Lot of Lamb' spice blend
1/2 cup beer (can also substitute broth)
corn chips for serving

View Cart (0) Checkout

Directions

Turn on your broiler
Heat up a 10" cast iron pan on medium heat and add a splash of olive oil.
Add the whole cherry tomatoes, tossing occasionally. Cooking until they get all wrinkly and slightly seared, about 8 minutes. You can smash them up a little here if you'd like. Remove from pan and set aside.
Add your crumbled sausage meat to the pan and cook until browned. Drain out excess grease.
Add your tomatoes back into the pot along with Mary Had a Lot of Lamb spice blend. Stir to combine and allow to cook together for a minute.
Crank the heat to medium high and stir in your beer; allow to evaporate. Just until most of the liquid is gone but it's still saucy. Top evenly with the cheese.
Place in the oven under your preheated broiler and allow the cheese to melt and bubble - will only take a few minutes, so keep watch.
Enjoy with chips!

SHOP ALL

All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours

The Mary blend; It's the 'must have blend' in your pantry. Loaded with herbs, turmeric and sumac; its mission is to make you the winner in your kitchen.

And not just on lamb - Mary also had a lot of chicken, fish, potatoes, pork, beef, soup, breads; you name it!

Use a little, or use a lot - and season with a little salt to taste.

Tip: It's herb heavy nature makes it an amazing component to a quick salad dressing; just add oil and lemon.