This is OMG good! If you do Taco Tuesday like we do (as many times a month as there are Tuesdays) then I suggest that you start with Queso Fundido next time! I love creamy, velvety smooth Queso (the Rotel & Velveeta type) as much as the next guy and my White Green Chiles & Spin Queso is also the bomb-dot-com, BUT just try this — > you will add it to your rotation for sure.
This is a dip that is authentically Mexican (although each region has there own style) so it pairs especially well with authentic carne asada or street tacos. You can serve this with tortilla chips OR warm tortillas (how it is served in Mexico)…. oh, and don’t forget the Margaritas!
“Provecho Mis Amigos!!”
I recommend you use a small cast iron skillet (6 inch) or double this recipe & use a larger cast iron skillet (9-10 inch) This makes well ahead to bake later if you want.
Turn oven on to 400 degrees to pre-heat
Shred cheese, place in a bowl & set aside
Add oil, sweet peppers, jalapeno & salt & pepper to skillet.
Place the skillet on the stove top over med-high heat & saute for 3-5 minutes, until just softening
Remove from heat. IF you are prepping this ahead to bake later in the day or the next day, allow to cool before the next step.... if making to serve immediately go straight to next step, no cooling needed
Add all cheese & gently mix to combine with pepper & onion, Top with toreados
Place in the oven for 15-25 minutes (ovens. especially in an RV will vary & you may need to rotate) It should be golden & bubbly!
Remove with care (as cast iron is very hot) and top with green onion or cilantro (optional) and serve with tortillas or tortilla chips
And don't forget what goes well with Queso Fundido --- maybe a mess of Tacos & Margarirtas Especial!!!