When I lived in Mexico City, queso fundido was my favourite taqueria snack. It took me a while to find the perfect combination of cheeses to make it here. I wanted to use some of the wonderful cheeses produced in the British Isles and retain the stringy, creamy texture of the Mexican version. Coolea, an Irish gouda-style cheese produced in County Cork, has a sweet, almost caramel flavour which makes this a delicious mix. Queso fundido is best just of the oven, hot and bubbling – make sure you have plenty of totopos for dipping.
Serves 4cheddar 150g, gratedcoolea 150g, grated (or gouda)monterey jack cheese 200g, gratedpadron peppers 60g, thinly sliced chorizo 1, casing removed, meat crumbledtotopos to serve (see below), or soft tortillas
For the totopos (makes about 300g)tortillas 16, 12cm-15cm in diametervegetable oil 2 tbspfine sea salt
For the totopos, preheat the oven to 150C/gas mark 3. Lightly brush the tortillas with oil. Cut into quarters with a sharp knife. Spread on a baking tray lined with baking paper. Bake for 20-25 minutes, turning them half way through. Turn off the oven, leaving the door slightly ajar to let the steam escape. Leave the totopos to cool, then store until you need them…