Riddle me this? What on earth is better than ooey, gooey, melted cheese served with tortillas chips? Not much in my book. Hence why we should all dig into this crazy amazing Queso Fundido for the upcoming big game. Similar to my famous game day nachos and the jalapeño popper dip but different at the same time.
Table of Contents
Why I Love This Recipe
If I see a fancy queso on a menu, it’s almost guaranteed that it’s coming to our table. It’s one of my weaknesses and I can’t say no. It all ends up working out perfectly because my other weakness, guacamole, goes perfectlywith this decadent dip!
During our last Palm Springs adventure we had the most sinfully delicious queso and I knew that it 100% had to be recreated at home. Loaded with poblano peppers and a handful of different cheeses, it made for the most epic appetizer and it would be perfection on top of a plate of nachos.The poblanos give the queso a subtle smokey finish and the variety of cheeses that I used melt perfectly! Loaded with Monterey Jack, Pepper Jack and Oaxaca cheeses, this queso fundido comes together perfectly!
Ingredients & Substitutions
- Poblano Peppers
- Butter
- Yellow Onion
- Milk
- Shredded Monterey Jack Cheese
- Shredded Oaxaca Cheese
- Shredded Pepper Jack Cheese
- Tortilla Chips
- Cilantro
How to Make Queso Fundido
Step 1: Place the poblano peppers on a sheet pan and broil, turning occasionally, until blackened on all sides, 6 to 8 minutes total.
Step 2: Heat the butter in a cast iron skillet over medium-high heat. Add onion and roasted peppers and cook until onion is softened, about 5 minutes.
Step 3: Shred the various cheeses and top the onion and pepper mixture with the cheese. Add the milk and stir everything to combine.
Step 4: Fill a roasting pan or baking dish halfway up with hot water. Place the skillet inside of the water bath and transfer to the oven.
Tips & Tricks
I try to make recipes that are always really simple and require easy to find ingredients and equipment. Rarely do I ever call for a water bath but let me tell you - it really makes a difference in this recipe so don't skip it!! The water bath ensures an even cook for the cheese and keeps it from congealing!
FAQs
What is queso fundido?
Queso fundido is a delicious Mexican dish that translates to "melted cheese" in English. It's a very popular appetizer for any Mexican inspired meal!
What cheeses are in queso fundido?
Monterey Jack, Pepper Jack, and Oaxaca cheese.
What to serve with queso fundido?
Fair warning, you’ll want to eat this entire thing!! I love serving this with a side of my favorite guacamole and some homemade salsa.
Similar Recipes
- Fully Loaded Black Beans Nachos
- Carnitas Skillet Nachos
- Sweet Potato Nachos
- Nacho Bar
Queso Fundido
Author: Gaby Dalkin
4.9 from 7 votes
Queso fundido is a delicious Mexican dish that translates to "melted cheese" in English. It's a very popular appetizer for any Mexican inspired meal or game day spread!
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Course Appetizer
Cuisine Mexican, Tex Mex, Southwestern
Servings 8 people
Equipment
Ingredients
- 2 poblano peppers
- 2 tablespoons butter
- 1 yellow onion, finely chopped
- 2 tablespoons milk
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese
- 2 cups shredded Pepper Jack cheese
- Freshly fried tortilla chips for serving
- Cilantro for garnish
Instructions
Turn oven to broil.
Place the poblano peppers on a sheet pan and cook directly under the broiler, turning occasionally, until blackened on all sides, 6 to 8 minutes total. Remove from the oven. Once cool enough to handle, chop and set aside, skin on. Alternatively, you can char the Poblano peppers over an open flame on the stove.
Adjust oven to 425°F.
Heat the butter in a cast iron skillet over medium-high heat. Add onion and roasted peppers to the skillet and cook until onion is softened, about 5 minutes.
Shred the various cheeses and top the onion and pepper mixture with the cheese. Add the milk and stir everything to combine.
Fill a roasting pan or baking dish halfway up with hot water. Place the skillet inside of the water bath and transfer to the oven. Bake until the cheese is melted and gooey, 20 to 25 minutes. Remove the skillet from the water bath and serve immediately with salsa, guacamole and fresh chips.
Notes
I try to make recipes that are always really simple and require easy to find ingredients and equipment. Rarely do I ever call for a water bath but let me tell you - it really makes a difference in this recipe so don't skip it!! The water bath ensures an even cook for the cheese and keeps it from congealing!
Nutrition Information
Calories: 302kcal | Carbohydrates: 4g | Protein: 17g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 544mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 25mg | Calcium: 344mg | Iron: 0.4mg
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Photo byMatt Armendariz/Food Styling byAdam Pearson/Recipe from What’s Gaby Cooking
