Starters, Snacks, Light Meals

Organic Valley Queso Fundido with sausage and peppers | Print |
(4 votes, average 3.25 out of 5)




Serves 4 to 6


  • 1 jar (16 oz) Frontera Roasted Tomato Salsa or Frontera Jalapeño-Cilantro Salsa
  • 1 small red bell pepper, roasted, peeled, seeded, sliced into thin strips (or use a bottled roasted red pepper)
  • 5 ounces fully-cooked chorizo chicken sausage, chopped
  • 8 ounces Organic Valley Monterey Jack cheese or Pepper Jack cheese, shredded
  • ¼ cup Organic Valley Sour Cream, optional but delicious
  • Chopped fresh cilantro for garnish
  • 8 to 12 warm corn or flour tortillas

  1. Heat ½ cup of the salsa and roasted pepper strips in medium-size skillet over medium heat. Boil gently until thickened, about 5 minutes.
  2. Stir in sausage and the shredded cheese. Reduce heat to low. Cover pan and cook just long enough to melt cheese, about 3 minutes.
  3. Serve hot dolloped with sour cream if using. Sprinkle with cilantro and serve with warm tortillas and the remaining salsa.