Queso Fundido

6 servings as an appetizer
  • 1 fresh Poblano chile, roasted, peeled and seeds removed
  • 1 fresh red bell pepper, roasted, peeled and seeds removed
  • 1 fresh yellow bell pepper, roasted, peeled and seeds removed
  • 1 1/2 cups (6 ounces) grated melting cheese, Manchego , Mozzarella or Monterey Jack
  • 1/2 cup grated Cotija cheese, Romano or Feta
  • 1/2 cup grated Panela cheese, dry cottage cheese or dry ricotta
  • 1/2 white onion, peeled and diced
  • Freshly ground black pepper
  • 12 flour tortillas or corn tortillas
  • Green Salsa for garnish, recipe follows
  • 1 pound tomatillos, husked, washed and cut into quarters
  • 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
  • 1/2 cup cold water
  • 1/2 medium onion, cut in half
  • 2 bunches cilantro, stems and leaves
  • 2 teaspoons salt
  • Preheat oven to 375 degrees. Slice chiles and peppers into 3-inch julienne strips, toss together and set aside. Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side.

  • In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

  • Yield: 3 1/2 cups

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Big Sky Posole