Avocado Fundido
We're all in on this Avocado Fundido dip, compliments of Executive Chef David Bull with Second Bar + Kitchen. A crafty creation in under 10 minutes with queso asadero, house chorizo and chipotle corn chips!
Guacamole:
- 2 ripe avocados diced small
- 2 tablespoons Tomatoes diced
- 2 tablespoons Red Onions diced
- 1 teaspoons cilantro minced
- 1 teaspoon lime juice
- 1 teaspoon Coarse salt
- 1⁄4 teaspoon Red Wine Vinegar
- 1⁄4 teaspoon jalapeños minced
Fundido:
- 3 oz Chorizo
- 1 cup Asadero cheese or queso menonita, shredded (alternate: mozzarella cheese)
- 1 bag Tortilla Chips
For the Guacamole:
In a large bowl, combine the avocados with tomatoes, red onions, cilantro, lime juice, coarse salt, red wine vinegar, and jalapeños until well mixed.
Salt to taste.
For the Fundido:
In a medium oven-safe dish, layer your ingredients with 3 ounces of chorizo at the bottom mixed with a quarter cup of the cheese.
Place in a 400-degree oven for 8 minutes.
Remove the pan and cover the entire top with guacamole, leaving a little room at the top to be covered with cheese.
Place back in the oven for another 7 minutes.
Switch to high broil to brown the top of the cheese.
Pull from the oven, once the cheese on top has browned.
Serve with your favorite tortilla chips.
Keyword avocado, chorizo, guacamole, Second Bar + Kitchen