Queso Fundido with Kimchi
Make party favorite Queso Fundido even more delicious with a generous helping of spicy, acidic kimchi! A simple addition that will take your game day party to another level! Kimchi cuts through the richness of all that molten cheesy goodness and crispy sausage. Serve in a cast iron skillet to keep warm and an extra large bag of tortilla chips on the side!
Servings: 6 as appetizer
Calories: 557kcal
Equipment
- 10 or 12 inch cast iron skillet
Ingredients
- 1 lb/250g sausage
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 1 Tbsp ground cumin
- 1/2 tsp salt
- 1 1/2 cup mozzarella cheese (grated)
- 1 1/2 cup cheddar cheese or monterey jack (grated)
- 1 cup kimchi (chopped into bite-sized pieces)
For serving:
- 1 bag Tortilla chips (jumbo or xl)
Garnish:
- 1/2 cup sour cream
- 1 avocado peeled, pitted, and sliced
- 1/4 cup cilantro chopped
- 1 green onion chopped
- 1 fresno or jalapeno pepper chopped
Instructions
- Prep oven. Heat oven to 350F/ 175C.
- Cook sausage. Heat a 10 inch or 12-inch cast-iron skillet to medium heat. Add 1 Tbsp vegetable oil. Remove sausage from the casings and add to the skillet. Cook until brown and crispy looking, breaking up chunks with a wooden spoon, about 5-8 minutes.
- Add onion, red bell pepper, cumin, and salt. Saute until the vegetables are softened and slightly browned, about 5 minutes.
- Add cheese. Remove from heat. Sprinkle the grated cheese on top. Gently mix with a fork until well combined.
- Bake. Transfer to the oven and bake until melted and gooey, about 5-7 minutes. The goal is for the cheese to gently melt. Watch carefully so that the cheese does not overcook and harden too much.
- Add kimchi. Remove from oven. Add kimchi directly on top, in the middle of the melted cheese dip.
- Garnish. Sprinkle with cilantro and green onion. Add sliced avocado to the side of the kimchi. Add a dollop of sour cream next to the avocado. Sprinkle with the chili pepper.
- Serve and enjoy! Serve immediately with plenty of tortilla chips and lime wedges.
Notes
*The cheese will gradually harden as it cools. If it hardens too much, reheat in a 350F/175C oven for a few minutes until the cheese melts into runny puddles once again.
**If you don't own a cast-iron skillet, cook in a regular pot/skillet up to step 3. Transfer to an oven-proof dish and mix in the cheese. Then bake for 5-10 minutes, as per usual.
Nutrition
Serving: 0g | Calories: 557kcal | Carbohydrates: 44g | Protein: 18g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 833mg | Potassium: 454mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1384IU | Vitamin C: 34mg | Calcium: 443mg | Iron: 2mg