Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Green Queso Fundido

Queso Fundido Verde

Serve 4 as a soft taco filling or tapa

Recipe from Season 7 Mexico - One Plate at a Time

Ingredients

2 tablespoons olive or vegetable oil
1 medium white onion, sliced 1/4-inch thick
5 ounces (a generous 1/2 cup) green chorizo
3 tablespoons white wine, beer, tequila or water
2 cups coarsely chopped spinach leaves
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups) See note below.
About a dozen warm corn or flour tortillas
About 1 cup salsa 

Directions

1.   Prepare the flavorings.  Heat the oil in a large (10-inch) skillet over medium heat.  Add the onion and chorizo and cook, stirring regularly and breaking up any clumps, until the chorizo is cooked through, about 10 to 15 minutes.  Add the beer or other liquid and the spinach; stir until the liquid has evaporated and the mixture is once again dry looking.

2.   Finish the queso fundido.  Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy.  Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas and salsa for making soft tacos.    

NOTE:  If  you use beer, Monterey Jack is the best cheese.

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