Bacon Chorizo Fundido

Name: Bacon Chorizo Fundido
Yield: Serves 4 to 6
Ingredients: 4 cups (960 ml) whole milk, plus more if needed; 6 ounces (170 g) white American cheese slices; 6 ounces (170 g) white cheddar cheese, shredded; 6 ounces (170 g) smoked gouda cheese, shredded; ¼ teaspoon smoked paprika; Pinch of ground cayenne; ¼ cup (40 g) sliced pickled jalapeños; ¼ cup (10 g) fresh cilantro leaves, for garnish; Spice-Rubbed Fried Pork Rinds (Chicharrónes) or baked tortilla or pita chips; ¼ cup (30 g) all-purpose flour; 1 small Spanish onion, finely diced; 6 ounces (170 g) Bacon-Chipotle Chorizo, removed from casings, or any fresh store-bought chorizo; 6 ounces (170 g) thin-sliced bacon; 2 tablespoons canola oil

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This is more or less a cheese dip with some amped-up bacon extras. The cheese really acts as a binder for the bacon chorizo sausage, and yes, more pork product (chicharrónes, or fried pork skins) are added to scoop it all up. If you don’t have chicharrónes on hand, plain old tortilla or pita chips will work, too.

Ingredients

2 tablespoons canola oil
6 ounces (170 g) thin-sliced bacon

Main course

Method

In a large cast-iron pan, heat the oil over medium heat, add the bacon, and cook, stirring a few times, until golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels, let cool slightly, then coarsely chop. Add the chorizo to the pan and cook until golden brown and cooked through, about 10 minutes. Using a slotted spoon, transfer the c