Mexico in L.A. : The Cheese Stands Alone

When Gerri Gilliland, chef-owner of Lula’s and Gilliland’s in Venice, shares her recipe for queso fundido , it comes with a caveat. “It is very easy to make, but the trick is in getting the right cheeses. Most people use Jack cheese alone, but it is quite bland and needs help from a more pronounced cheese, such as panela. It does not melt completely, but it has a very good flavor,” said Gilliland.

Gilliland prefers chorizo from a Mexican market for authentic flavor. “We buy chorizo from Gallegos Brothers in Santa Monica for a very true Mexican flavor.” If you want to keep the dish simple, the chorizo can be omitted. With or without the sausage, the dish is ideal for brunch, lunch or as appetizers before dinner. Serve with warm corn or flour tortillas.

LULA’S QUESO FUNDIDO

1/4 cup peanut oil

2 white onions, diced

12 cloves garlic, minced

4 to 6 serrano chiles, seeded and minced

6 Roma tomatoes, diced

1 large bunch cilantro, chopped

1 1/2 pounds chorizo sausage

1 1/2 pounds Jack cheese, shredded

1 1/2 pounds Mexican panela or queso quesadilla cheese, grated

Heat oil in large skillet and add onions and garlic. Saute until lightly browned. Stir in chiles, tomatoes and cilantro. Simmer 10 minutes.

Place chorizo in separate skillet and cook 10 minutes, breaking up well. Drain off fat through strainer. Divide onion mixture into 12 individual ramekins or other baking dishes. Divide chorizo and sprinkle on top. Mix cheeses and sprinkle on top. Bake at 400 degrees 10 minutes until bubbly, or cook in microwave oven 2 minutes on HIGH (100% power) per baking dish. Ramekins can be wrapped in plastic wrap to store in refrigerator up to 5 days. Makes 12 servings.