Baked Cheese with Mexican Sausage

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By photograph by André Baranowski Source: Saveur
Baked Cheese with Mexican Sausage
These versions of Mexico's fonduelike queso fundido come from Casa Dobson. Preheat oven to 400°. Remove casing from 4 oz. Mexican-style chorizo and crumble into small pieces. Heat a small skillet over medium-low heat, add chorizo, and cook, stirring often, until fat is rendered and chorizo is lightly browned, about 15 minutes. Meanwhile, scatter 4 oz. grated mozzarella and 4 oz. grated gruyère evenly in a medium gratin or baking dish. Use a slotted spoon to arrange chorizo down the center of the dish on top of the cheese. Bake until cheese is browned and bubbling, about 15 minutes. Serve with warm corn or flour tortillas. Serves 2. VARIATION: For Queso Fundido con Rajas y Champiñones (Baked Cheese with Chiles and Mushrooms): Preheat oven to 400°. Scatter 2 oz. grated mozzarella and 2 oz. grated gruyère in a medium gratin or baking dish, then arrange 1 sliced, trimmed white mushroom on top. Slice half of a seeded and peeled poblano chile (see raja method in carne asada recipe) and scatter over cheese. Add a pinch of fines herbes and cover with 2 oz. more of each cheese. Sprinkle with 2 tsp. dry vermouth, then slice remaining half poblano lengthwise into strips and arrange decoratively on top of cheese. Bake until browned, about 15 minutes. Serve warm with corn or flour tortillas. Serves 2.

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