mini-queso-fundido-dip-bowls

Mini Queso Fundido Dip Bowls

These tomato- and cilantro-topped individual dip bowls are stuffed with creamy, spicy cheese, chorizo and onions for a handheld, baked version of the classic skillet dip that’s quick, easy and packed with flavor.
  • 55 Minutes Total Time
  • 30 Minutes Prep Time
  • 12 Servings
  • 10 Ingredients

Ingredients

  • 2 teaspoons vegetable oil
  • 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas (12 bowls)
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
  • 1 cup shredded pepper Jack cheese (4 oz)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 2 oz (from 8-oz package) cream cheese, cubed
  • 1/2 lb bulk chorizo
  • 1 cup thinly sliced onions
  • 1/2 cup diced fresh tomato
  • 1/4 cup chopped fresh cilantro leaves

Instructions

Step 1 Heat oven to 350°F. Lightly brush oil on all sides of bowls. Place in ungreased 13x9-inch (3-quart) baking dish. Bake 15 minutes.

Step 2 Meanwhile, in large microwavable bowl, mix Colby-Monterey Jack cheese, pepper Jack cheese, chiles and cream cheese. Microwave uncovered on High 2 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth. Divide evenly among bowls.

Step 3 In 10-inch nonstick skillet, cook chorizo and onions over medium-high heat 5 to 7 minutes, stirring frequently, until chorizo is browned and onions are softened; drain if necessary. Divide chorizo mixture evenly among bowls.

Step 4 Bake 8 to 10 minutes or until mixture is hot (at least 165°F). Top with tomato and cilantro.

Nutrition

1 Serving: Calories 170 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 330mg; Potassium 80mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 7g % Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 15%; Iron 4% Exchanges: 1/2 Other Carbohydrate, 1 Medium-Fat Meat, 1 1/2 Fat Carbohydrate Choices: 1/2

Expert Tips

Raw chorizo varies in fat content. If your chorizo is very lean, you might not need to drain after cooking.

For best results, slice onions as thinly as possible.