Rating: 4.58 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Bake this creamy chorizo fundido for an easy and impressive party snack. Garnish with chopped tomato and green onion and serve with tortilla chips.

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.

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  • Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Broil on high until browned and bubbly, 5 or 6 minutes.

Nutrition Facts

369 calories; protein 19.2g; carbohydrates 4.1g; fat 30.7g; cholesterol 83.8mg; sodium 640.3mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
12/24/2017
This is an amazing recipe and so easy to make! Made it for two parties in the last few weeks and first appetizer to completely disappear with everyone loving it. Pretty much followed recipe couldn’t find poblano and just use different one jalapeño which made it spicy enough for a mixed crowd. I used more chorizo than called for but think you can use pretty much what proportions you want and it will turn out. It is my new go to for ease and taste. I made it ahead the second time and then just popped in a 350oven with foil on top till it bubbled. Read More
(3)

Most helpful critical review

Rating: 3 stars
11/01/2018
Sounds really good. I'll have to make it. But my comment is about the commentary by Chef John. I'm sorry but his speaking is just horrible. He says a couple words at a time then pauses says a couple more pauses. Gave me a headache listening to him. Recipe sounds good but he's hard to listen to! Anyone else notice? Read More
(1)
19 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2017
This is an amazing recipe and so easy to make! Made it for two parties in the last few weeks and first appetizer to completely disappear with everyone loving it. Pretty much followed recipe couldn’t find poblano and just use different one jalapeño which made it spicy enough for a mixed crowd. I used more chorizo than called for but think you can use pretty much what proportions you want and it will turn out. It is my new go to for ease and taste. I made it ahead the second time and then just popped in a 350oven with foil on top till it bubbled. Read More
(3)
Rating: 3 stars
10/31/2018
Sounds really good. I'll have to make it. But my comment is about the commentary by Chef John. I'm sorry but his speaking is just horrible. He says a couple words at a time then pauses says a couple more pauses. Gave me a headache listening to him. Recipe sounds good but he's hard to listen to! Anyone else notice? Read More
(1)
Rating: 5 stars
12/19/2017
This was a really easy and delicious dip to make. We subbed frozen pepper strips we keep on hand for the fresh bell pepper. Somehow we forgot the poblano peppers while shopping so had to make due with just the 2 jalapenos for heat. It had a slight kick but was mild enough for our spice-sensitive friend to enjoy. As someone who likes heat though I will definitely be including the poblanos next time along with maybe another jalapeno! Almost too good though -- we finished the whole thing in one evening. Read More
(1)
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Rating: 5 stars
08/27/2019
Made just like the instructions and it was awesome!! I used my homemade chorizo and the taste of everything was great. Thought there would be a little more heat though, considered adding some Sriracha but didn’t want to ruin the taste. Going to try it on scrambled eggs in the morning. Great recipe!! Read More
Rating: 5 stars
03/07/2021
Very good, I will definitely make this again! Read More
Rating: 5 stars
08/05/2018
Quick and a crowd-pleaser! Great flavor! Everyone who has tried this wants the recipe:) Read More
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Rating: 3 stars
02/03/2019
I'm guessing John measured his cheese by "volume" instead of by "weight". I added the 12 oz of Monterey Jack and Cheddar cheese (by weight) and what looked like a beautiful pan of cooked chorizo and peppers became a big ball of melted cheese with bits of chorizo and peppers. And my final product looked way cheesier than the one on the web. I will try this again but will cut the Monterey Jack and Cheddar cheese in half (measuring by weight). Read More
Rating: 4 stars
03/22/2020
Made it as recommended. We would likely put in some extra chorizo, as the result really seemed to be a little too cheesy. Still good. Read More
Rating: 5 stars
11/19/2019
Followed the recipe exactly as written. It was very good and gone quickly. I will definitely make again. Another Home Run Chef John!! Thanks. Read More