Queso Fundido
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5
4 reviews
Excellent
Queso Fundido
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This Queso Fundido Dip is made with only a few ingredients and ready in 10 minutes! This gooey, melty and delicious queso dip is one of the easiest party dips ever!
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Ingredients
- 1 tablespoon butter unsalted
- 1 tablespoon all-purpose flour
- 1 cup milk whole
- 12 ounces Monterey jack cheese shredded
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 - 2 tablespoons jalapeños chopped roasted or canned chiles
- 4 ounces goat cheese
- cilantro chopped, for garnish
- tortilla chips to serve
Instructions
- Preheat the oven to 400 degrees Fahrenheit OR preheat the broiler
- In a 9 or 10 inch cast iron skillet over medium heat melt the butter. Whisk in the flour and cook for about one minute. Whisk in the milk and cook for about 3 minutes or until slightly thickened.
- Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos. Crumble the goat cheese on top and mix it gently. Don’t over mix.
If Baking:
- Place the pan in the preheated 400 degrees oven and bake for about 12-15 minutes or until the top starts to get golden brown
If Broiling:
- Put the pan under the broiler and broil until the top is golden brown. Watch it! It won’t take long!!
- Remove from the oven and garnish with chopped cilantro. Serve hot with tortilla chips for dipping.
Notes
- Queso Fundido with Chorizo
- You will need 8 ounces of Mexican chorizo. Skip the butter and use the chorizo drippings. If you don't have enough drippings then add enough butter to have about 1 tablespoon total.
- If you don't have a cast iron skillet, use an oven-safe skillet or a sauce pan. You can always pour the queso into a baking dish before baking/broiling.
- Heat a 9 or 10-inch cast iron skillet over medium-high heat. Add the Mexican chorizo and cook until crumbly and crispy. Remove about 1/4 cup of the chorizo to use as topping then, drain all but 1 tablespoon of the fat rendered.
- Add flour to the skillet and cook for about a minute stirring constantly.
- Whisk in the milk and cook for about 3 minutes or until slightly thickened,
- Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos.
- Crumble the goat cheese on top and mix it gently. Don’t over mix. Top with the remaining chorizo.
- Bake or broil until the top is golden brown. Garnish with chopped cilantro (or parsley) and serve.
Nutrition Information
Show Details
Calories
462kcal
(23%)
Carbohydrates
5g
(2%)
Protein
28g
(56%)
Fat
36g
(55%)
Saturated Fat
23g
(115%)
Cholesterol
102mg
(34%)
Sodium
732mg
(31%)
Potassium
149mg
(3%)
Sugar
3g
(6%)
Vitamin A
1170IU
(23%)
Vitamin C
4.1mg
(5%)
Calcium
743mg
(74%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 102mg | 34% |
| Sodium | 732mg | 31% |
| Potassium | 149mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 743mg | 74% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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