Queso Fundido with Sausage and Peppers

6 ratings
4 to 6

This delicious recipe is from Chef Rick Bayless of Frontera!


  • 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)
  • 14 cup Organic Valley sour cream (optional)
  • Chopped fresh cilantro (for garnish)
  • 8 to 12 warm corn or flour tortillas


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.

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