Meal Prep · Mexican
Queso Fundido
Dive into the ultimate gooey, cheesy Mexican dip, perfect for sharing and easy to make at home!
Ingredients
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Step-by-step- If using a fresh poblano pepper, roast it over an open flame or under the broiler until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and dice.
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet (cast iron works great) or a medium saucepan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
- Add minced garlic and diced poblano pepper (or canned green chiles) to the skillet. Cook for another 2 minutes until fragrant.
- Stir in the whole milk or heavy cream, cumin, salt, and pepper. Bring to a gentle simmer.
- Gradually add the shredded cheese, a handful at a time, stirring constantly with a wooden spoon or spatula until completely melted and smooth. Ensure the heat is not too high to prevent the cheese from becoming oily.
- Once all the cheese is melted and the dip is smooth and bubbly, transfer the skillet directly to the preheated oven (if not already in an oven-safe skillet) for 8-10 minutes, or until the top is lightly golden and bubbly.
- Carefully remove from the oven. Garnish with fresh chopped cilantro immediately and serve hot with tortilla chips or warm tortillas.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 22 g |
| Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Queso Fundido in an airtight container. The texture will firm up significantly when cold.
Freezer Not recommended
Freezing Queso Fundido is not recommended as it can alter the texture of the cheese, making it grainy or separating upon thawing.
Reheat Stovetop/Microwave
To reheat, place in a saucepan over low heat, stirring frequently and adding a splash of milk or cream to restore creaminess. Alternatively, microwave in 30-second intervals, stirring well after each, until heated through.
Chef’s Corner
- **Choose Your Cheese Wisely:** For the best stretch and melt, use authentic Mexican melting cheeses like Oaxaca or Chihuahua. Monterey Jack is a great readily available alternative. Avoid pre-shredded cheeses as they contain anti-caking agents that can affect melt.
- **Don’t Overcook:** Cheese can become oily and separate if cooked at too high a temperature or for too long. Keep the heat low and stir constantly when melting.
- **Add a Kick:** For extra spice, finely dice a jalapeño or serrano pepper (seeds removed for less heat) and sauté it with the onions and garlic.
- **Serve Immediately:** Queso Fundido is best served piping hot right out of the oven or off the stove, as it starts to firm up as it cools.
