Queso Fundido With Chorizo, Jalapeño and Cilantro

Maybe worth noting (?) the recipe calls for dried chorizo - Spanish, I think - & does not render a lot of fat (at least compared with Mexican chorizo.) Dried chorizo has the consistency of summer sausage or pepperoni. Mexican chorizo is more like breakfast/link sausage renders more fat, comparatively. Some folks will still want to drain the dried chorizo fat - I would not (flavor.) I would drain the Mexican.
Either chorizo will work fine. Each will produce a noticeably different outcome.

As per Seriouseats.com (http://www.seriouseats.com/2017/01/how-to-use-cornstarch-and-evaporated-..., if you want an oozing, creamy melted cheese, that doesn't break or solidify, cornstarch and evaporated milk are your friends. For this recipe I'd use a tablespoon of cornstarch (mixed well w/the grated cheese) and about 1/3 can of evaporated milk. This trick really works.

After reading a lot of the comments I made this twice. Once as a dip substituting 8oz of cream cheese for 8oz of Monterey Jack, which kept it oozy and good for chips. The second with just MJ which was perfect for the sandwiches. It was good both ways. The chorizo makes it.

I set my finished pan on a "candle wax warmer" to keep the pan warm enough during serving so that the cheese didn't get to solid during serving

Melissa could NOT have made this as a dip. As mentioned by a few others, it immediately begins to congeal after coming out from under the broiler. I brought this to a little cocktail party, put it under the broiler there and was pretty embarrassed watching people try to "dip" their nachos into a solid block of cheese. Easy fix is to add the proper ingredients to turn this into a dipable dip... Butter, flour or corn starch, milk or cream, etc.
Bet it makes a killer sandwich as is.

A couple of tips from Texas where this dish is common:

- Use raw Mexican chorizo. This is not a Spanish dish and using a dried sausage makes this something else, not queso fundido.

- This is often served in a dish that retains heat, either a small heavy cast iron skillet or earthenware bowl which has been preheated to keep the cheese hot and melted long enough for your guests to scarf it down in 15 minutes (with a margarita or cold beer). Use a fondue pot if you want it to stay warm longer.

Dried Spanish-style chorizo is completely inappropriate for this recipe. Use fresh Mexican-style chorizo; saute and drain before using. Also, rajas (roasted Poblano chile strips and sauteed strips of while onion) are far more authentic than the green-onion-minced-Jalapeno combo, and also help to keep the cheese from solidifying into a solid slab as it cools.

The recipe should indicate fresh Monterey Jack cheese, not pre-shredded. According to Cooks Illustrated, pre-shredded cheese is coated with anticaking agents that will cause the melted cheese to harden as soon as it is taken from the oven. .

I wish east coast cooks would realize the existence of Mexican chorizo. Totally different than Spanish which is not widely available here in CA.

As stated by others, this recipe as written is a disaster. How it rates 5 stars is a joke. Come on NYT Cooking App, we expect better from you.

This was disappointing. It congeals immediately. We needed a fork and knife to cut the "dip" into pieces to put on our chips. I should have known to drain the chorizo well. It was very greasy, and we couldn't taste any of the cilantro/scallion/jalapeno flavor. Next time, we'll do sandwiches or spread the chips on cookie sheets and sprinkle the mixture on top. Also, I broiled it 5 min, and it was not at all melted. Had to put it back in the oven at 400 til the rest melted.

Another note from Texas: as others have mentioned this is not supposed to be runny like Tex Mex "queso" that's made with velveeta. In fact many folks like to put queso fundido on the stove after adding the cheese to get a delicious browned crust on the bottom. It should be soft enough to easily scoop up with a spoon but not runny enough to dip a chip in.

And if you can get Oaxacan cheese, that's what I've typically seen used.

Why in the world would you ever serve this with chips? Queso fundido is spooned onto warn flour tortillas. it is not a dip. Also as someone else noted bake and serve in something that will retain heat like a cazuela or find another way to keep it warm . Also use Mexican chorizo. My mother would precook the chorizo and drain off some of the fat (to be used to flavor something else)

Queso Fundido is not meant to be served with chips. It is best when served with warm flour tortillas rolled up to keep the cheese inside. I prefer this with poblano chilies steamed and peeled and then cooked with onions and the chorizo. As a native Texan I have never had it with chips.

VERY disappointing. Immediately upon taking out from under the broil, it started to congeal (duh). I should have known better. Needs a creamy addition to maintain a consistency of something you can DIP.