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A skillet filled with melted cheese topped with cooked ground meat, sliced yellow peppers, and chopped fresh cilantro and green onions, creating a colorful and appetizing dish.

Firehook Crackers w/ Loaded Queso Fundido, Chorizo & Pickled Jalapeno

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Oaxacan cheese melted in cast iron with crispy rendered chorizo, spiked with pickled jalapenos for heat and acid. Rich, smoky, unapologetically indulgent. The kind of dip that disappears before halftime. Served with Firehook Sea Salt crackers - the only cracker sturdy enough to survive the drag without snapping.
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Prep Time 10 minutes
Cook Time 25 minutes
Active Time 10 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2-3 fresh jalapeños
  • ½ cup rice vinegar
  • ¼ cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 clove garlic for pickle
  • 6 oz Mexican chorizo
  • 8 oz Oaxacan cheese
  • 2 cloves garlic
  • 2 tablespoon fresh cilantro
  • 1 lime wedge
  • Firehook Sea Salt Crackers as needed

Equipment

  • 10-inch cast iron skillet
  • Small saucepan
  • heatproof jar or bowl
  • Wooden Spoon
  • Box grater

Method
 

  1. Combine rice vinegar, water, sugar, salt, and smashed garlic in a small saucepan over medium heat.
  2. Stir until sugar and salt dissolve, about 2 minutes.
  3. Place sliced jalapeños in a heatproof jar and pour warm brine over them.
  4. Let sit for at least 15 minutes while you prep other ingredients.
  5. Heat a 10-inch cast iron skillet over medium heat.
  6. Add the chorizo, breaking it up with a wooden spoon as it cooks.
  7. Render for 5-6 minutes until the fat is released and the meat is crispy at the edges.
  8. Add the minced garlic and cook for 30 seconds until fragrant.
  9. Push the chorizo to one side of the skillet.
  10. Reduce heat to medium-low.
  11. Add the shredded Oaxacan cheese, spreading evenly around the chorizo.
  12. Let the cheese melt undisturbed for 1-2 minutes until edges bubble.
  13. Gently fold the chorizo through the melting cheese.
  14. Add the quick pickled jalapeños and a splash of brine, folding once to distribute.
  15. Remove from heat while cheese is still molten.
  16. Top with additional pickled jalapeños and fresh cilantro.
  17. Squeeze lime over the top.
  18. Serve immediately with Firehook Sea Salt crackers.

Nutrition

Calories: 15kcalCarbohydrates: 3gProtein: 0.1gFat: 0.02gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gSodium: 389mgPotassium: 10mgFiber: 0.1gSugar: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg

Notes

Storage: best served immediately while the cheese is molten. Leftover queso keeps in the fridge for up to 2 days; reheat gently in a skillet with a splash of milk to loosen it back up.

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