Queso Fundido Recipe
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5
4 reviews
Excellent
Queso Fundido Recipe
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This meatless Queso Fundido, with its smoky Colorado sauce, is a family favorite. Serve it warm with tortillas and watch it disappear!
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Ingredients
For the Colorado Sauce
- 4 dried New Mexico chili peppers
- 2 dried Ancho chili peppers
- 1 dried Chipotle chili pepper
- 2 cloves garlic peeled
- 2 teaspoons oregano dried, Mexican
- 1 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/8 cup grapeseed oil or vegetable oil
- 1 teaspoon salt
- 3 cups vegetable broth or mushroom broth
For the Queso Fundido
- 1 teaspoon vegetable oil
- 1 cup yellow onion diced
- 3/4 cup Colorado sauce divided
- 8 ounces Monterey jack cheese shredded
- 8 ounces mozzarella cheese shredded
- 1 cup tomato diced; ripe
- 1/2 cup cilantro fresh, chopped leaves
- 1 flour tortilla Old El Paso™ Burrito-Size package
Instructions
For the Colorado Sauce
- While wearing hand protection, remove the stems and seeds from all of the chili peppers and tear them into small pieces. Wash hands thoroughly. Fill a bowl with hot water and soak the chili pepper pieces for 10-15 minutes until soft. Drain, reserving 1/4 cup of the soaking water.
- Transfer the soaked peppers to the bowl of a blender and add the garlic, oregano, cumin, coriander, oil, and salt. Pulse the blender a few times, and then add in the broth and reserved soaking water. Puree until liquefied.
- Place a large sauté pan over medium heat on your stovetop. Holding a fine mesh sieve over the top of the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard solids.
- Bring the sauce to a soft boil, reduce the heat to low, and simmer for 5-10 minutes, or until the consistency of the enchilada sauce. Set aside 3/4 cup for the Fundido recipe.
For the Queso Fundido
- Preheat the oven to 375°F (190°C). Heat the vegetable oil in a medium oven-safe skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned. Scoop out half of the onion and set aside. Drizzle in 1/4 cup of the Colorado sauce over the remaining onions in the pan. Top with half of the shredded Monterey Jack cheese and half of the shredded mozzarella cheese.
- Scatter the reserved onions over the top of the cheese in the pan and drizzle with another 1/4 cup of Colorado sauce. Top with the remaining cheese.
- Bake, uncovered, in the preheated oven for 12-18 minutes, until the cheese is bubbly and browned. Pour the remaining 1/4 cup of Colorado sauce over the top and garnish with the tomatoes and cilantro. Serve with warm tortillas for scooping.
Equipments used:
Notes
- Today’s recipe is sponsored by the wonderful people at Old El Paso.
- To store Queso Fundido Colorado leftovers, place them in an airtight container and refrigerate for up to 3 days. You can freeze it for up to 2 months, ensuring it's well-wrapped to prevent freezer burn. For the remaining sauce, store it in the fridge for up to 1 week or in the freezer for up to 3 months.
- Reheat refrigerated Queso Fundido in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave in short bursts, stirring in between. For frozen leftovers, thaw in the fridge overnight before reheating as mentioned.
- For a quick and easy version, swap the Colorado sauce for Old El Paso Mild Red Enchilada Sauce. Tasty!
- For extra flavor, toast the tortillas in a large non-stick skillet over medium heat for 30-60 seconds per side. Fold into quarters and serve warm.
Nutrition Information
Show Details
Serving
1serving
Calories
398kcal
(20%)
Carbohydrates
21g
(7%)
Protein
21g
(42%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
64mg
(21%)
Sodium
1634mg
(68%)
Potassium
415mg
(9%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
4488IU
(90%)
Vitamin C
10mg
(11%)
Calcium
512mg
(51%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 398kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 1634mg | 68% |
| Potassium | 415mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 4488IU | 90% |
| Vitamin C | 10mg | 11% |
| Calcium | 512mg | 51% |
| Iron | 2mg | 11% |
* 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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