Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Queso Fundido with Sausage and Peppers
- Servings
- 4 to 6
This delicious recipe is from Chef Rick Bayless of Frontera!
Ingredients
- 16 ounces Frontera Roasted Tomato Salsa (or Frontera Jalapeño-Cilantro Salsa)
- 1 red bell pepper, roasted, peeled, seeded, sliced into thin strips (or use a bottled roasted red pepper)
- 5 ounces chorizo chicken sausage, cooked, chopped
- 8 ounces Organic Valley Monterey Jack shredded cheese (or Organic Valley Pepper Jack)
- 1⁄4 cup Organic Valley sour cream (optional)
- Chopped fresh cilantro (for garnish)
- 8 to 12 warm corn or flour tortillas
Directions
1. Heat ½ cup of the salsa and roasted pepper strips in medium-size skillet over medium heat. Boil gently until thickened, about 5 minutes.
2. Stir in sausage and the shredded cheese. Reduce heat to low. Cover pan and cook just long enough to melt cheese, about 3 minutes.
3. Serve hot, dolloped with sour cream. Sprinkle with cilantro and serve with warm tortillas and the remaining salsa.
Recipe created by Chef Rick Bayless
Comments
Post a Comment