Loaded Queso Fundido

INSTRUCTIONS:

Make the Quick Pickle

1. Combine rice vinegar, water, sugar, salt, and smashed garlic in a small saucepan over medium heat.
2. Stir until sugar and salt dissolve, about 2 minutes. Do not boil. Add sliced jalapeños making sure they’re fully submerged.
3. Let sit for at least 15 minutes while you prep the other ingredients. They’ll soften and mellow but keep their bite. Transfer to a heatproof jar and set aside.

Render the Chorizo

1. Heat a 10-inch cast iron skillet over medium heat.
2. Add the chorizo, breaking it up with a wooden spoon as it cooks.
3. Render for 5-6 minutes until the fat is released and the meat is crispy at the edges.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Push the chorizo to one side of the skillet and tilt slightly to pool the rendered fat.

Melt the Cheese

1. Reduce heat to medium-low.
2. Add the shredded Oaxacan cheese to the skillet, spreading them evenly around the chorizo.
3. Let the cheese melt undisturbed for 1-2 minutes until the edges start bubbling.
4. Gently fold the chorizo through the melting cheese. Do not overmix - you want pockets of meat and cheese.
5. Add the pickled jalapenos and brine, folding once to distribute.
6. Remove from heat while the cheese is still molten and stretchy. It will continue to set as it sits.

To Plate

1. Keep the queso in the cast iron skillet - it stays warm longer and looks better.
2. Top with additional pickled jalapeno slices and fresh cilantro.
3. Squeeze a wedge of lime over the top.
4. Serve immediately with Firehook Sea Salt crackers arranged around the skillet or in a separate bowl.