Two popular recipes for queso fundido are the Pioneer Woman’s recipe and also Rick Bayless’ recipe. Rick uses tequila is his recipe, which sounds great. First try, I added a splash of tequila to this queso, and I couldn’t taste it at all after it was cooked off, and so I left it out of subsequent tries. I also couldn’t detect the seeded and diced jalapeno peppers, and so I’m recommending not to seed the jalapenos if you’d like a spicy dip.
Pioneer Women’s queso looks absolutely amazing and probably tastes just as good, but I didn’t want to put meat in my version. I’m not against eating meat, but wanted to keep this dip meatless.
I wanted to pump up the vegetables a bit to add more flavor, fiber, and texture.
Begin by chopping/dicing up an onion, a large tomato (or 2 medium sized ones), a poblano pepper, and jalapenos;
Saute the vegetables for about 5 minutes until softened and then lower the heat and fold in the shredded cheese, which will melt fairly quickly. Garnish with more tomato and some chopped cilantro and serve with tortillas or chips – It’s as simple at that!
Recipe adapted from Rick Bayless Queso Fundido, Food and Wine
- 1 tablespoon olive oil
- 1 small onion , diced
- 1 poblano or cubanelle pepper
- 2 jalapenos , minced (seeded if you prefer less/no heat)
- 1 large tomato , diced (reserve about 2 tablespoons for topping)
- 3 cups Mexican cheese grated (I used a preshredded combination of monteray jack, cheddar, asadero and queso bianco)
- ¼ cup cilantro , chopped (for garnish)
- Heat oil in a large saute or cast iron pan and add onion, peppers and tomatoes (reserve some tomatoes for garnish)
- Cook over medium high heat for about 5 minutes and stir frequently until vegetables have softened.
- Lower heat to low and then add cheese and stir until melted
- Top with reserved tomato and cilantro and serve with tortilla wedges or chips
- May keep warm in small crock pot or reheat later to re-melt
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