queso fundidio, beer, chorizo, chilli & cheese dip

Helloooo, I thought it timely to share this recipe I put together for the gorgeous Dish magazine earlier in the year…I can’t think of anything better for an outdoor, southern hemisphere New Year’s get-together. (Actually it would be pretty bloody fabulous in the freezing north too). I have been making variations on this hot cheesy dip for years as it’s perfect as a bite with a drink when camping. The beer keeps it smooth and ‘scoopable’, the chorizo, peppers, paprika and chilli give it a kick and the tomato and coriander add a touch of freshness. Best eaten with a massive mound of corn chips.So this New Year’s will be a pretty quiet one for me, with just a few of my nearest and dearest gathered at mine for some drinkies and nibbles by the outdoor fire. I’ll be missing the boys, Rich at R&V and Henry in Melbourne, but I will be sending them my love and the traditional midnight text. Rich should be home tomorrow, (crazy that I miss him again after he’s only been home from uni for a bit) , and then I’ll be counting down the days to my quick trip to Melbourne to catch up with Pog – it’s been just four months since he was here for his birthday, but it feels like a lifetime.What a huge year for everyone – Henry establishing his new life, starting interior design, changing flat 3x and meeting the darling Will in Melbourne, Rich getting through his first year at Vic with flying colours while philosophising up a storm, and me adjusting to life on my own – dammit it’s been hard. I am so over 2016, I’ve never been more ready to see the arrival of a new year. Wherever you are, wishing you fun and safe times with good friends – enjoy, have a couple of drinks, a sneaky snog at midnight and if you’re old enough sing Auld Langs Syne. But most of all I hope you get the chance to make some fabulous, happy memories tonight, that’s what it’s all about isn’t it?

2 cups grated mozzarella
1 cup grated tasty cheese
½ teaspoon sweet smoked paprika
1 tbsp flour
tablespoon olive oil
100g Spanish chorizo, chopped into 1cm cubes
1 onion, finely chopped
1 green pepper, chopped
2 cloves garlic, crushed
¼ – ½ teaspoon chilli flakes (reserve a few for garnish)
2/3 cup corona or other lager
To serve:
¼  cup chopped cherry tomatoes
¼ cup chopped coriander
1 lime, quartered

corn chips

Mix mozzarella and tasty cheese with smoked paprika and flour. Heat oil in a ? capacity heavy based frying pan. Cook the chorizo, onion and green pepper together over a medium heat for 8 minutes. Add garlic and chilli and cook another 2 minutes. Add beer, then cheeses in two lots. Cook, while stirring until mixture is smooth and melted. Serve immediately topped with tomatoes and coriander with an optional squeeze of lime. Serves 4-6 with drinks.


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