Queso ameado

2 See also

Queso ameado (Spanish for amed cheese"; also queso

fundido, melted cheese or choriqueso)[1] is a dish of
hot melted cheese and spicy chorizo that is often served
amb. Often compared to cheese fondue, it is a party
dish; it is popular at cookouts and in restaurants as an
appetizer.[1] Almost unique in Mexican cuisine,[1] in the
cuisine of the United States this dish has been widely
adapted and is considered a native dish in El Paso.[2][3] In
Mexico, it occurs in restaurants more often in the north.[1]
Typical main ingredients are melted cheese and a characteristic meat sauce of loose fresh chorizo, tomato, onion,
chile and spices. It is served in a small, shallow casserole
or other ceramic or metal heat-proof baking dish. The
cheese and sauce are prepared separately, and combined
just before serving. This may be done at the table, especially if nished with a amb: high alcohol liquor
is poured on the cheese and ignited, and as it burns the
server folds in the sauce. If not ambed, the mixture
may be quickly broiled. Either way, the nished dish is
presented while it is still bubbling hot, and it is spooned
onto small soft tortillas for individual servings.

Chili con queso

List of cheese dishes
List of hors d'oeuvre

3 References
[1] Rick Bayless, JeanMarie Brownson (2000). Mexico One
Plate At A Time. Simon and Schuster. p. 384. ISBN
0-684-84186-X.
[2] David Rosengarten (2003). Its all American food: the best
recipes for more than 400 new American classics. Little,
Brown and Company. p. 487. ISBN 0-316-05315-5.
[3] Candy Wagner, Sandra Marquez (1993). Cooking Texas
style: 10th anniversary edition (2 ed.). University of Texas
Press. p. 272. ISBN 0-292-79081-3.

Queso ameado is said to originate in the borderlands of

northern Mexico and the southwestern United States, as
a campre dish.[4]

[4] Bill Jamison (1995). The border cookbook: authentic

home cooking of the American Southwest and Northern
Mexico. Harvard Common Press. p. 500. ISBN 1-55832103-9.

In Tex-Mex restaurants, this dish is sometimes confused

or conated with chili con queso, a cheese sauce served
with tortilla chips for dipping.[2] The term queso fundido
also refers to processed cheese[5] and is dened as such in
the Spanish version of Codex Alimentarius.[6]

[5] Lambert, J.C. (1990). La elaboracin de la leche en las

aldeas. Estudio FAO. Produccin y sanidad animal (in
Spanish). Food and Agriculture Organization. p. 71.
ISBN 92-5-302679-0.

[6] FAO (2001). Leche y productos lcteos. Codex Alimentarius (in Spanish) 12 (2 ed.). Food and Agriculture Organization. p. 130. ISBN 92-5-304497-7.

Variations

[7] Mark Charles Miller (1989). Coyote Cafe: foods from the
great southwest. Springer Science & Business. p. 192.
ISBN 0-89815-245-3.

Both the cheese and the meat sauce are prepared just before serving, and are served hot. Oaxaca cheese (asadero)
and Chihuahua cheese are popular, but other melting
cheeses (cheeses such as whole milk mozzarella, that remain stringy when melted) may be used. Some consider
stringy cheese to be an essential part of this dish,[1] but
if this quality is not desired then a fresh farmers cheese
or goat cheese is a good alternative.[7] If fresh chorizo is
not available, pieces of dry chorizo or another sausage
may be used. Common additions are strips of roasted
chiles and sauted mushrooms.[1][3] For the amb, popular liquors include rum, brandy, and tequila. Either type
of tortilla, corn or wheat, may be used. In Puerto Vallarta, our tortillas usually are served only with certain
dishes including queso ameado, corn tortillas otherwise
being the norm.[8]

[8] Laura M. Kidder, ed. (2007). Fodors 2008 Puerto Vallarta: Plus Guadalajara, San Blas, and Inland Mountain
Towns. Fodors Gold Guides. Random House, Inc. p.
300. ISBN 1-4000-1856-0.

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