Mexican cheese fondue with chorizo

(4 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Queso fundido with chorizo
Queso fundido with chorizo
  • Serves: 6

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Fancy some fondue? Try it Mexican style with added chorizo, tequila, tomatoes and celery. Cheesey and delicious, this is the perfect sharing stater for any dinner party or evening in


  • 3 large plum tomatoes
  • ½tbsp olive oil
  • 165g chorizo, skinned and roughly chopped
  • 1 small Spanish onion, finely diced
  • 2 sticks of celery, finely chopped
  • 2 garlic cloves, crushed
  • ½tsp ground cumin
  • sea salt and freshly ground black pepper
  • 3tbsp tequila
  • 1tsp tomato purée
  • 2tsp roughly chopped oregano
  • 125g mozzarella cheese, grated
  • 75g Cheddar cheese, grated
  • warm flour tortillas, to serve

The fondue can be made with just cheese, or have a variety of extras sitting on top or under the surface.


  1. Preheat the oven 180°C/350°F/gas 4.
  2. With a knife, mark a cross on the bottom of each tomato, just piercing the skin. Cover with boiling water and count to 20. Drain, run under cold water, then peel and dice them into small cubes.
  3. Heat a heavy-bottomed saucepan over a medium heat and add the oil and chorizo.
  4. Cook for 5 mins, letting the chorizo release its fat and breaking up the pieces with a wooden spoon.
  5. Add the onion, celery, garlic and cumin and cook for about 10 minutes, until the onion is soft and translucent.
  6. Season with salt and pepper, add the tequila, tomatoes and purée and cook until most of the moisture has evaporated and you are left with a ragu-like chorizo sauce.
  7. Finally, add the oregano and check for seasoning.
  8. Spread the mixture in the bottom of a gratin dish.
  9. Mix the 2 cheeses together in a bowl, then sprinkle over the chorizo mixture.
  10. Place in the oven for 10 minutes or until the cheese has melted. You could also put the gratin dish under the grill if you prefer. Serve with warm tortillas.

Your rating

Average rating

  • 5
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter