Welcome mis amigos
To friendly Mexico
To the land of fiestas
they’re everywhere you go
(Lyrics from El Rio del Tiempo boat ride, Epcot)
Set in a replica of a pre-Columbian pyramid, Epcot’s San Angel Inn lures guests into the most romantic restaurant in all of Disney World. It begins with a table under faux starry skies on a cliffside patio that overlooks the river. Here, guests enjoy both a perpetual night (it’s always evening) and authentic Mexican cuisine. In spite of offerings that now rival some of the best in Mexico, this restaurant is still more about the fiesta. Yet, among the great standouts is the Queso Fundido, a filling cheese and chorizo appetizer that has become increasingly popular in America over the past decade.
A Culture of Family and Inclusiveness
Our recent obsession with Queso Fundido is with good cause. It’s a dish meant for sharing with family, amigos, strangers – and such is the spirit of Mexico itself. The original ride (video) in the Mexican pavilion, which floats by the restaurant, captured some of the essence of the vast majority of the real Mexico. By and large, Mexico’s natural beauty is only surpassed by the gentleness and smiling friendliness of its people. And in Mexico, food is the universal language for love.
Of course, this not your Mexican chain restaurant queso dip. Queso Fundido is thick, gooey, packed with flavor – and far superior. Eating it for the first time is like your first trip to the Magic Kingdom after having only been to Six Flags. But once again, the common recipe that appears on many websites is not the one that is actually used at the San Angel Inn. Missing are the peppers and onions, and the correct type of cheese. And that’s basically 80 percent of the recipe.
smile and say cheese
Queso Fundido, which allegedly originated as a campfire dish near the Texas border, literally means “melted cheese.” The San Angel Inn menu lists the cheese used as Monterey Jack. However, I added a very similar Mexican version of this cheese – Oaxaca cheese. This is an easy-to-melt cheese that is now easily found in most large grocery stores. It’s a relatively simple but impressive dish to put together, and it’s the details that bring it up to five-star level.
Use a cast iron skillet if possible, for both cooking quality and presentation. Make sure to cook the chorizio well. It should be nicely browned, but not tough. If at all possible, consider making your own tortillas. It’s a lot of work, but worth it.
Because in Mexico
When folks meet now and then
They never say goodbye
It’s ’till we meet again
(El Rio del Tiempo boat ride lyrics, Epcot)
Queso Fundido (San Angel Inn - Epcot)
Ingredients
- 1/2 lb Monterrey Jack cheese, grated
- 1/2 lb Oaxaca cheese, grated
- 1 medium Spanish onion, chopped can substitute sweet onione
- 2 poblano peppers
- 4-5 oz chorizio sausage
Instructions
- Saute chopped onion in a little butter or olive oil until translucent. Set aside.
- Place peppers on pan and broil or grill on high heat for about 3-4 minutes, flipping once. Put blackened peppers in brown paper bag and close it, leaving to stand for about 15 minutes.
- Brown chorizio sausage for about 10-15 minutes in a skillet until well done, breaking it up along the way. Set aside.
- Take peppers out of paper bags, and peel off skin (it should be easy because of the steaming in the bag). Slice peppers in large wide strips.
- Place pepper strips in bottom of small cast iron skillet or oven-proof dish. Cover with a layer of about 1/2 of the grated cheese. Cover the cheese with the sauteed onions. Cover with remaining cheese.
- Sprinkle the chorizio on top.
- Bake in oven at 400 degrees for about 15 minutes, until cheese is melted and beginning to turn golden.
- Serve immediately with warm tortilla chips and salsa.
