Jalapeno Queso Fundido Recipes

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QUESO FUNDIDO



Queso Fundido image

Queso Fundido is an easy Mexican appetizer made of chopped vegetables, cilantro, chile powder and shredded cheddar and pepper jack cheese.

Provided by Jessica Formicola

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 11

2 teaspoons Vegetable oil
1 1/2 cup pepper jack cheese (shredded)
1 1/2 cup (cheddar, shredded)
4 tablespoons flour
1/2 large white onion (diced)
4 peppadews (diced **See note)
1/2 cup cilantro (plus 1 tablespoon for garnish, chopped)
1 jalapeno (finely diced)
1 teaspoon chili powder
1 lime (wedged)
Tortilla chips

Steps:

  • Heat medium cast iron skillet over high heat. When hot, add vegetable oil.
  • While cast iron skillet and oil are heating, toss cheese and flour together in a medium mixing bowl. Set aside.
  • When oil has heated add diced white onion, diced peppadews, 1/2 cup cilantro, diced jalapeno and chili powder. Stir for approximately 5 minutes, or until vegetables or soft. Remove from heat.
  • Preheat broiler and place oven shelf 4-5 inches away from heating mechanism.
  • Add cheese and flour mixture directly to the cast iron skillet. Arrange in an even layer and attempt to stir into vegetables. It might get a little stringy and clump, at which point, just leave it alone.
  • Place under broiler for 3-4 minutes or until cheese is melted, brown and bubbly.
  • Remove and top with the juice of one fresh lime and 1 tablespoon chopped cilantro. Serve with tortilla chips. Enjoy your Queso Fundido con Verduras!

Nutrition Facts : Calories 273 kcal, Carbohydrate 18 g, Protein 12 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 290 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

JALAPENO QUESO FUNDIDO



Jalapeno Queso Fundido image

Cheese stars in this spicy, beer-blasted dip, and grating your own makes all the difference. Pre-shredded cheeses have a coating on the strands that prevent the complete and luscious melting achieved with freshly grated cheese. This dish is best served hot and fresh (not reheated), so wait until your guests have all arrived before popping it under the broiler.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

Canola oil
Zest of 1 lime
3/4 teaspoon plus 1 pinch kosher salt
Twelve 6-inch corn tortillas, each cut into 6 wedges
1 small onion, finely chopped
1 small jalapeno pepper, seeded, if desired, and finely chopped
1 plum tomato, seeded and finely chopped
1/2 cup Mexican lager-style beer (such as Corona)
12 ounces muenster or Monterey Jack, grated (about 3 1/2 cups)
4 ounces sharp white Cheddar, grated (about 1 1/2 cups)

Steps:

  • Pour oil to a depth of 2 inches into a medium saucepan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon. Sprinkle the chips with the lime salt while they are still hot. Set aside.
  • Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes. Add the tomato and cook until softened, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine.
  • When ready to serve, preheat the broiler. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with the chips.

QUESO FUNDIDO WITH CHORIZO, JALAPEñO AND CILANTRO



Queso Fundido With Chorizo, Jalapeño and Cilantro image

Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño and cilantro, served with chips and lime. You're welcome.

Provided by Melissa Clark

Categories     quick, appetizer

Time 25m

Yield 4 sandwiches or 8 hors d'oeuvres servings

Number Of Ingredients 10

7 ounces dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 tablespoons chopped cilantro
2 scallions, finely chopped
1/4 teaspoon salt
1 pound Monterey Jack cheese, grated
Sliced bread, if serving as sandwiches
Extra virgin olive oil, if serving as sandwiches
Tortilla chips, if serving as dip
Lime wedges, if serving as dip

Steps:

  • Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
  • In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
  • If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.
  • If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 10 grams, Sodium 473 milligrams, Sugar 1 gram, TransFat 0 grams

QUESO FUNDIDO



Queso Fundido image

This ooey, gooey cheese dip gets a little kick from the addition of fresh jalapeño pepper and chorizo sausage. Serve the dip hot with soft tortillas, or tortilla chips, depending on your mood.

Provided by Melissa Clark

Categories     easy, dips and spreads, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

3 ounces chorizo, sliced 1/4 inch thick
1 teaspoon olive oil
1/2 to 1 jalapeño pepper, seeded, if desired, and finely chopped
1/2 pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small
1 tablespoon chopped fresh cilantro
Corn or flour tortillas, for serving

Steps:

  • In a medium skillet or a flame-proof gratin dish over moderate-high heat, cook chorizo until golden, about 5 minutes. Remove with a slotted spoon, leaving any rendered fat in pan.
  • Stir in olive oil and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to medium-low. Cook, stirring constantly, until cheese is fully melted, about 3 minutes. Garnish with cilantro and chorizo and serve hot from pan with tortillas for scooping up mixture.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 14 grams, Sodium 603 milligrams, Sugar 0 grams

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