Avocado Fundido
We're all in on this Avocado Fundido dip, compliments of Executive Chef David Bull with Second Bar + Kitchen. A crafty creation in under 10 minutes with queso asadero, house chorizo and chipotle corn chips!
Ingredients
Guacamole:
- 2 ripe avocados diced small
- 2 tablespoons Tomatoes diced
- 2 tablespoons Red Onions diced
- 1 teaspoons cilantro minced
- 1 teaspoon lime juice
- 1 teaspoon Coarse salt
- 1⁄4 teaspoon Red Wine Vinegar
- 1⁄4 teaspoon jalapeños minced
Fundido:
- 3 oz Chorizo
- 1 cup Asadero cheese or queso menonita, shredded (alternate: mozzarella cheese)
- 1 bag Tortilla Chips
Instructions
For the Guacamole:
- In a large bowl, combine the avocados with tomatoes, red onions, cilantro, lime juice, coarse salt, red wine vinegar, and jalapeños until well mixed.
- Salt to taste.
For the Fundido:
- In a medium oven-safe dish, layer your ingredients with 3 ounces of chorizo at the bottom mixed with a quarter cup of the cheese.
- Place in a 400-degree oven for 8 minutes.
- Remove the pan and cover the entire top with guacamole, leaving a little room at the top to be covered with cheese.
- Place back in the oven for another 7 minutes.
- Switch to high broil to brown the top of the cheese.
- Pull from the oven, once the cheese on top has browned.
- Serve with your favorite tortilla chips.
Notes
Recipe and Image courtesy of Second Bar + Kitchen.
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