queso fundido
A simple and delicious warm dip with cheese, peppers, onions, and tomato.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Appetizer / Dip
Cuisine: Mexican
Servings: 6
Calories: 238kcal
- 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)
- 1/4 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
Calories: 238kcal | Carbohydrates: 5g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 343mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 709IU | Vitamin C: 26mg | Calcium: 378mg | Iron: 1mg