1 ½ cups California walnuts, toasted, finely chopped
1 tablespoon walnut oil
QUESO FUNDIDO
1 tablespoon olive oil, extra virgin
1 each tomato, medium, ¼-inch dices
1 each jalapeño, seeded, minced
½ each onion, small, ¼-inch dices
¼ teaspoon kosher salt
California walnut “chorizo” (see directions)
4 ounces Monterey jack cheese, shredded
4 ounces queso asadero, shredded
¼ cup cilantro, fresh, chopped
Tortilla chips or soft corn tortillas
PREPARATION
CALIFORNIA WALNUT “CHORIZO”
With a mortar and pestle grind cumin seed, coriander seed and cloves. Break up bay leaves with your hands and add them to spices in mortar and pestle, then grind until you have a fine powder.
Add remaining spices to mortar and pestle and grind/mix until everything is well combined.
Toss spices and walnuts together and set aside.
In a medium saucepan over medium-high heat, heat walnut oil and sauté walnuts, constantly stirring, until golden brown and evenly toasted, about 2 minutes. Reserve warm until needed.
QUESO FUNDIDO
Pre-set broiler to high.
Heat olive oil in a large skillet over medium-high heat. Add tomatoes, jalapeños, onion and a large pinch of salt. Cook, stirring often, until softened, about 5 minutes.
Reserve ¼ cup of walnut chorizo for garnish, then add the remaining walnut chorizo to the skillet and cook, stirring frequently, until skillet looks nearly dry, about 2 minutes. Reduce heat to low. Add cheeses and cook, stirring constantly, until fully melted, about 30 seconds.
Quickly transfer queso to an ovenproof serving bowl. Place under broiler until bubbly and lightly browned. Sprinkle with cilantro and remaining walnut chorizo to garnish and serve immediately with tortilla chips or soft corn tortillas.
