Queso Fundido
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.
| Servings | Prep Time |
| 2-4servings | 15minutes |
| Cook Time |
| 15-25 minutes |
|
|
Ingredients
- 1/2 12 oz wheel Queso or Queso FrescoShredded (look for Cacique brand)
- 2 cups (1 bag) Shredded Mozzerella(pre-shred or shred yourself)
- 1tsp mild olive oilI use a spritz bottle & just do a few spritzs (because my skillet is well seasoned & I don’t need much)
- 4- 6 mini sweet bell pepperssmall dice (approx 3/4 cup)
- 1/2 small yellow onionminced dice (approx 1/4+ cup)
- 1large jalapeno peppersmall dice
- salt & peppera sprinkle & a few cracks (or Adobo seasoning)
- 2each chiles toreadosSliced (La Costena brand or homemade)
- 1 bag Tortilla Chipsyour prefernce
- AND / OR
- 4-6 small flour tortillaswarmed over fire or in a cast iron skillet just before serving
- cilantro or green onion to top
Instructions
- 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
Recipe Notes
And don’t forget what goes well with Queso Fundido — maybe a mess of Tacos & Margarirtas Especial!!!
