Queso Fundido Tacos.
I’m turning this into a thing.
QUESO FUNDIDO TACOS. Oh my gosh. I can’t even handle it. These are amazing in every way possible!
As if queso fundido wasn’t perfect enough, we’re making it a whole taco. Not just, like, dipping a tortilla in queso fundido. Which is also fabulous. Right?
But now. The entire thing in one taco that you can easily pick up.
I KNOW I KNOW. I really don’t even have the words and was considering making this entire post just lines of exclamation points.
You probably think I’m kidding buuuuut. I’m not.
Also, how fabulous is that chorizo up there? I die.
So here’s the deal. It’s a hard shell and a soft shell stuck together with CHEESE. Alert: this recipe is not dairy free. Melty, gooey queso is the glue that holds the hard and soft taco shells together. It’s, like, the best thing I’ve ever tasted. I don’t even need a filling!
The filling is simple and oh so delish.
It’s chorizo that is just crumbled apart and browned until it’s almost crispy and crunchy. Nothing crazy.
On top of that, some easy fresh cilantro and diced onion with lime juice. It’s so wonderful. And so easy! It’s like all these basic flavors that come together to create something wonderful.
Also, it wasn’t my idea at all. It was my cousin Lacy’s, and I’m so freaking excited because she is working with me now. She has the best food ideas. And the queso fundido taco came from her recipe brain. I knew I wanted the queso shells to stick together with cheese, but the filling was alllll Lacy.
And this is just the start of the tacos I’m sharing over the next few weeks. Maaaybe some guac too. Maybe.
If you’re not into chorizo, seriously – anything would be inside inside of these tacos. Ground beef or turkey, carnitas, even something like sweet potatoes or beans to make it vegetarian. I do suggest keeping it simple on the filling to let the whole mess really shine. They are so cheesy and crunchy and melty and crispy.
Everything I want to eat, always!
- 1 tablespoon unsalted butter
- 2 garlic cloves minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 16 ounces sharp white cheddar cheese freshly grated
- 8 ounces monterey jack cheese freshly grated
- 1 pound chorizo
- 1/2 sweet onion diced
- 1/4 cup chopped fresh cilantro
- 1 lime juiced
- 1/4 teaspoon salt
- 8 4-inch flour or corn tortillas
- 8 hard-shell corn tortillas
- Heat a saucepan over medium heat and add the butter. Stir in the garlic. Add the salt and pepper. Cook for just about 60 seconds. Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.
- Stir in the grated cheese, one small handful at a time, until melted.
- Heat a large skillet over medium heat and add the chorizo, breaking it apart with a wooden spoon. Cook, stirring often and crumbling the chorizo apart, until it's browned, about 6 to 8 minutes.
- In a bowl, stir together the onion, cilantro and lime juice with a pinch of salt.
- To build the tacos, spread a few tablespoons of the queso on the flour tortilla. Wrap it around one of the hard shell tortillas. Fill the hard shell with the crumbled chorizo. Top with the onion and cilantro mixer. Repeat with remaining ingredients and serve with the extra queso!
Now the real question is: beer or margaritas?!