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Queso Fundido Soup

May 1, 2016 by The Runaway Spoon 4 Comments

IMG_1244 Queso Fundido SoupCinco de Mayo approaches and with it, thoughts of the completely Americanized restaurant specialty, queso, or cheese dip as we used to call it. I, and pretty much anyone from in Memphis, grew up on a thin, cold cheese dip created by the area’s first Mexican restaurant. It is still a favorite and available at local groceries in a plastic tub, and a true guilty pleasure for me. Next came Ro-tel dip, melted Velveeta cheese mixed with canned tomato and green chile mix. No teenage party was complete without it. Then a restaurant opened in town serving the first incarnation of what was considered “authentic” Mexican food. It was the first place in town to serve fajitas. And with it came queso fundido (they title their version queso flameado). Spicy chorizo sausage covered in melty cheese, served in a hot skillet. The restaurant has been opened over 25 years, but that dip was a game changer at the time, adding such zip and interest to an old standby.

I was thinking about that dip, and other delicious versions of queso fundido I’ve sought out over the years, when I created this soup. It’s a flavorful and fun meal-in-a-bowl with lots of toppings and flavor addition possibilities. Start the meal with chips and salsa or guacamole and mix up a pitcher of margaritas and celebrate the spirit of Cinco de Mayo.

IMG_1244 Queso Fundido Soup
Queso Fundido Soup
2016-04-26 14:34:12
IMG_1244 Queso Fundido Soup
Serves 4
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Ingredients
  1. 9 ounces Mexican pork chorizo sausage
  2. 1 cup finely diced onion
  3. 1 (4-ounce) can diced green chiles, drained
  4. 1 clove garlic, minced
  5. ½ teaspoon mild chili powder
  6. ½ teaspoon ground cumin
  7. 4 cups chicken broth
  8. 1 ½ cups whole milk
  9. ¼ cup all-purpose flour
  10. 8 ounces Monterrey jack cheese, grated
  11. 2 small plum tomatoes
  12. fresh cilantro
  13. tortilla chips or strips
Instructions
  1. Sauté the chorizo in a Dutch oven, breaking the meat up with a spatula as you go. When the chorizo releases some of its fat, add the onion, green chiles and garlic and stir well. Cook until the chorizo is cooked through and the onions and chiles are soft, about 10 minutes, stirring frequently. Stir in the chili powder and cumin. Pour in the chicken broth, bring to a boil, then reduce to a simmer.
  2. Measure the milk in a 2-cup jug and whisk in the flour until smooth and completely dissolved. Stir the milk mixture into the soup and cook at a low bubble – not a boil – until slightly thickened. Reduce the heat to low. Reserve about a half cup of the cheese to top the soup, then stir in the remaining cheese, ½ cup at a time, making sure each addition is melted and smooth before adding the next.
  3. Serve the soup in large bowl topped with chopped tomato, minced cilantro, a little grated cheese and some tortilla strips.
By The Runaway Spoon
The Runaway Spoon https://therunawayspoon.com/

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Filed Under: Cinco de Mayo, Meat Poultry Seafood, Pork, Soup, Soup and Salads Tagged With: cheese, chorizo, Cinco de Mayo, green chiles, Mexican, queso, soup

Reader Interactions

Comments

  1. Penny says

    May 2, 2016 at 9:29 am

    I wish you had mentioned the names of those first Mexican restaurants in Memphis. I was born there and had my first Mexican food experience there
    at Pancho’s. Also the very best chocolate ice cream I have ever had at a drugstore somewhere on or near Poplar.
    I often wonder if that place is still there. Haven’t been back to Memphis in 60 years!

  2. Mary @ LOVE the secret ingredient says

    May 2, 2016 at 2:54 pm

    Chorizo really amps up the flavor and complements the cheese, this sounds so good!

  3. The Runaway Spoon says

    May 3, 2016 at 12:42 pm

    Pancho’s is still on Summer and in West Memphis, but it is the dip you can get at groceries all over town. Molly’s has the quest flameado

Trackbacks

  1. Cajeta Caramel Cake with Cajeta Whipped CreamThe Runaway Spoon says:
    April 29, 2018 at 4:22 pm

    […] interest in recipe with the flavors of Mexico. I usually focus on meals, like Chicken Tingatacos or Queso Fundido Soup, but there is always room for dessert. I am certainly no expert on Mexican cuisine, but I love to […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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