CHORIZO AND SHRIMP QUESO FUNDIDO

Chorizo and Shrimp Queso Fundido

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

In case you missed the recipe for Chorizo and Shrimp Queso Fundido, here it is. Chef Tony and Michaela Bradley cook up this delicious Mexican dish to serve on tortillas or chips. Game Day Grub for your fans at home to enjoy while watching the game.

INGREDIENTS

1½ cups Mexican chorizo, rendered
½ pound 26-30 raw shrimp, butterflied
½ cup poblano chilies, roasted & julienned
½ cup Spanish onion, roasted &julienned
2 tablespoons fresh cilantro, chopped
½ cup Monterey jack cheese
½ cup white cheddar cheese
½ cup mozzarella cheese
Kosher salt & fresh ground black pepper
12 flour tortillas

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. In a mixing bowl, combine Mexican chorizo, shrimp, poblano chilies, onion and cilantro and mix well. Place in an oven safe casserole dish.

3. In a separate bowl, combine Monterey jack, cheddar and mozzarella cheeses and mix well. Place cheese mixture on top of chorizo mixture and bake until cheese is melted and lightly browned, about 10-12 minutes. Serve hot with warm flour tortillas.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.