January 27, 2015
Tom D'Intino /for PhillyVoice
Here we will take your Queso de Freir and raise you chorizo and biscuits to give you this cardiac arresting slider.
If you have ever experienced the flavor of Queso de Freir, then you are truly fortunate. This Central American frying cheese is amazing. It can be pan-fried to a brown and crispy outer shell and remain rich and delicious inside while maintaining its shape. Queso de Freir is truly a culinary miracle. But fried cheese alone is not nearly heart-stopping enough. Here, we will take your Queso de Freir and raise you chorizo and biscuits to give you this cardiac-arresting slider.
Frying Cheese and Chorizo Biscuit Sliders
Makes 10 sliders
You will need:
10-ounce package of Queso de Freir (or other frying cheese)
2 links chorizo sausage
1 container of Pillsbury Grands Jr. Buttery Flavor Biscuits*
1/3 cup of ranch dressing
2 tablespoons Sriracha sauce
Salt
Bacon fat or frying oil
1/2 Spanish onion, sliced thin
Mix the ranch dressing and Sriracha sauce and set aside.
Grill the chorizo for roughly 3-4 minutes per side or bake in oven at 350 degrees for 15-20 minutes on a sheet pan with wax paper and a small amount of water. Set aside and let cool. The chorizo does not need to be fully cooked at this time. Once cooled, slice into ½-inch pieces.
Preheat oven to 400 degrees. Place the Grands Biscuits on a wax-lined sheet tray with a 2-inch space between each one. Cook on middle rack. The bottom of these biscuits will burn if you do not watch them. I cook them for 6 minutes, then flip them and cook them for an additional 2 minutes.
Peel and slice onion. Pan-fry it in bacon fat or oil until it becomes translucent. Add chorizo to the pan and continue cooking until sausage is fully cooked and onions are nice and brown.
Cut Queso de Freir into ¾-inch-thick slices and then into 2-inch squares. Fill a large pan with about ½ inch of bacon fat or oil. Get it nice and hot. Place the pieces of cheese in the pan. When the bottoms and edges begin to get golden brown, flip them. Cook until both sides are golden brown and crispy. Remove from pan and place on a paper towel. Salt immediately.
Split all the biscuits in half, tops and bottoms. Stack the cheese, chorizo and onions on the biscuit bottoms. Spoon a healthy amount of the Sriracha ranch dressing over the stack. Put the tops back on. Enjoy.
*Biscuit side note: If you want to increase the fat and flavor content in this meal, you can use homemade biscuits. Use a recipe that requires shortening. Replace the shortening with bacon fat in a 1:1.5 ratio shortening to bacon fat. Ask your favorite breakfast restaurant to save you a can of bacon fat if you don't have that much lying around the house. You can use it for so many things.
