Keto Chorizo Queso Fundido
Keto Chorizo Queso Fundido is so creamy and cheesy - with just the right heat from a roasted poblano! Perfect for dipping or a tostada!
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Servings: 6
Net Carbs: 4g
Ingredients
- 8 ounces Chorizo Mexican
- ½ Onion white, thinly sliced
- 1 Roma tomato cored, seeded, diced
- 4 cloves Garlic chopped
- 1 Poblano pepper roasted, seeded, cut into strips
- ½ teaspoon Sea salt
- 1 cup Mexican cream
- 16 ounces Mexican cheeses Asadero, Quesadilla, Oaxaca, Monterey Jack
Instructions
- Add the chorizo to a skillet over medium heat. Cook for 10-12 minutes, breaking into smaller pieces with a wooden spoon until crisp and brown. Remove the chorizo from the heat, drain the fat, and reserve.
- Add the onions and cook for 5 minutes. Add the garlic, tomatoes, and poblano pepper strips. Salt and cook for 2 minutes. Stir to incorporate. Remove the Poblano mixture and combine in a bowl with the reserved chorizo.
- Remove the skillet from the heat and add the cream. Begin blending in the cheeses. Stir for about 5 minutes until melted. Return the skillet to the burner, add half the chorizo-poblano mixture, stir, and cook for another 5 - 7 minutes until entirely melted and creamy.
- Top with the remaining chorizo-poblano mixture and broil in your oven for 3 minutes. You want a bubbly slightly browned mixture.
- Serve as a filling for a tortilla with avocado strips and salsa or as a dip with low-carb tortilla chips.
Chef's Notes
You can create perfect tortilla chips for dipping by cutting a few of our Almond Flour Tortillas into triangle shapes and frying in oil to crisp like a chip. Make sure you salt the chips while hot, cool on a cooling rack, and serve cold. You can also heat our tortillas briefly on a hot griddle without any oil for a warm tortilla or tostada.
Nutrition
Calories: 402kcal | Carbohydrates: 5g | Protein: 22g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 923mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Calcium: 478mg | Net Carbs: 4g