Allrecipes is a terrible website. Also, the consistency of the dip doesn’t work well. It cools fast, leading to broken chips. The cheese is too tough to pull from the dip. Pain in the ass
Chef, you are simply the best. I cannot express to you how much I enjoy cooking your recipes for my family on Sundays. I discovered your channel about four years ago after graduating from college. I was living at home and figured I needed some way to repay my parents for putting up with me, or putting me up....one of those. I thought that if I could cook for them, then all "debts" would be forgiven, so I scoured the internet for good recipes and landed on this channel. I've been hooked ever since, and although I've moved out some years ago, I still go to see my parents every Sunday and cook one of your recipes. Happiness for me is cooking one of your long ass recipes (bolognese and the like) with a few cold ones, while enjoying my family and perhaps a little football on in the background. That's heaven. Simple as that. Congratulations on the 2 million subscribers! You do it right! Thank you for showing so many of us the way to our own little slice of happiness!
Heyit'smec 🇺🇸 It is a fill in your own story: Wooden spoon with the smiley face is saying, "if my mouth was upside down, I can taste the food; instead I have to say ... my eyes! my eyes! 👀 aye...so spicy! 😂😂😂
I realize this comment is 2 years old, but OMG thank you! It reminded me of something too, but I couldn't quite figure out what. That's what! I feel better now.
Chef John, I just wanted you to know that, after years of him-hawing about and almost, nearly, kind of getting in to cooking, your videos have finally given me the extra push I needed to really want to cook. You always make cooking great food look so easy; there's no longer any intimidation factor to creating fantastic meals. Thanks for posting these recipies! You've given me inspiration for my food creation.
Oh, baby! This looks Keto-compliant and perfect for the first day of the hockey season (only 26 more to go)! More meat just means more spoonable, in my book. Thank you, Chef John!
We have a similar dish here in South Texas called Queso Flamiado or Choriqueso. It's chorizo served over melted Oaxaca cheese with corn chips or flour tortillas. Most Mexican restaurants here serve it as an appetizer.
Talk about small world; earlier this week I was in taco joint in Philly and they had this dish. I needed to look up what Fundido was. I didn't order it, as it didn't seem like a good lunch, but it sounded great.
Considering how well everything held together even before it went into the broiler, I bet this technique could make a killer cheese log/cheese ball if you wanted to go that route.
"Despite" the copious amounts of chorizo? *Because* of! Chorizo is fantastic! You might have tried munster, too, for creamy meltiness that would stand up to the flavor of chorizo better?
I like that dish. Recently I made a delicious looking chicken dish in a Pyrex 13 by 9 dish. I put the entire thing together, put it in a 350° oven, uncovered, and not 5 minutes later we heard a funny noise coming from the oven. Opened up the oven, and the dish had exploded into many pieces, from big to tiny!!! Nothing had been cold like I had taken the dish or contents from the refrigerator to oven. No more Pyrex for me!
This looked like a good base for a pot of chili. I would use the chorizo, peppers, green onions and a thickener to soak up the meat juices like corn masa. Then deglaze with a Mexican style beer and go from there. What do you think chef?
Chef, if you wanted the mix to be less solid and more creamy, you could have made a bechamel with a lot of sharp cheddar (basically a nacho cheese) and have added that to your sausage and pepper mixture.
A quick and easy(meant for smaller dinner parties) is a packet of breakfast chorizo fried up with onions and mix it in as soon as it's done with asadero cheese. It's super yummy!
What's the differences between the hipster cream cheese and regular? They have so many molecular, chemical and flavor diferenations... I live in Alaska where there is nothing of that sort and I'm very curious of flavor, how being it's texture works with ingredients and it's overall usefulness being as it is. Love the content btw!!!
as a mexican, I could strongly suggest to first cook the chorizo so you bring the color and crusty -measty texture to it, then add veggies. small difference will make a big change in flavor
"...using of course a smiley face wooden spatula, and if you're wondering how I got this, it's actually kind of a funny story... But anyway like i said", lol im definitely using this in the future
I don't understand what is a "colesterol" and why did it suddenly turn into a trough. Why did a feeding container suddenly end up on the roof? I'm so lost. :/
Chef John, I'm getting a huge 4K HDR tv delivered on Friday. Could you start filming in 4K by then? actually 8K would be better, that way I could get the images super-sampled. I hear that the Red Weapon 8k camera is really good.
Do you have any gluten free recipes, John? My sister has celiac, and I try to make the meals she comes to completely GF so she doesn't have to bring something.
Did you notice that the shape of the chorizo, whe CJ put it in the pan, had the shape of a whole chicken? It made me think that you could do this recipe with chicken, too, just roasted and shredded. Maybe a little stock to loosen it up. That is the thing about Chef John, he encourages you to use your imagination. Yeah CJ!
Fundido literally means "on fire" when it's used to referred to the cheese dish. Many mexican restaurants serve this as an appetizer and use lighter fluid to serve it on fire. That is, actually flaming. However queso fundido is supposedly to be melty, not like a casserole.
I bet if you went with a roux based cheese sauce rather than just mixing cream and grated cheeses that it would have turned out a lot more like you had hoped it would. I'll have to test that theory.
