Queso Fundido--will this work?

[sparkareno]

Ok I love the Queso Fundido at Bobby Flay's Mesa Grill but the recipe on the Food Network site has a lot of negative comments about it separating etc. I have goat cheese, queso fresco and cooked spanish chorizo. Would it work if I just diced up the chorizo & sauteed with some garlic & roasted red or pablono peppers a bit and put that in the bottom of a pyrex dish and crumbled the goat cheese and queso fresco over it & baked it? I am trying to make it simple but of course I don't want it to get all wierd. Or should i shred the queso fresco & mix it all in a bowl with the goat cheese & chorizo and dump that in the pyrex & bake? I don't know if the oil that comes out of the chorizo is going to make the cheese wonky.

[gingershelley]

Pretty much in my experience, if you don't add something softer (more milky) to it, it is tough to end up with no seperation in the fundido; a well dispersed chunk of cream cheese will help here to make your end product more unctious. Otherwise, it seems like your first plan should work, if you add the creamy cheezy product for flow. :)

[sparkareno]

what about if I sprinkled some grated jack in there for more meltiness? I don't want it to be too grainy. I do have some cream cheese though.

[biondanonima]

Jack or fontina will help create a nice smoothy melty texture without the pastiness of cream cheese - I love cream cheese but it's not what I think of when I think of a good queso fundido.

[sparkareno]

Thanks...yes I think this is a better idea. I don't want it to be gummy.

[LauraGrace]

I agree that cream cheese will do the trick. Nice slow heating will help, and not over heating.