queso fundido Archives - The Other Side of the Tortilla

Queso fundido is an easy dish, made with melted cheese and toppings served dip-style, that even the most inexperienced home cook can make.

This vegetarian queso fundido with rajas de chile poblano (roasted poblano pepper strips) and mushrooms is super easy and can be doubled, tripled or quadrupled depending on the amount of guests you need to serve.

I share this because with the holidays approaching, menu planning can be stressful and even if you’re great in the kitchen, you may have some helping hands that are not. This recipe is so easy that it’s hard to mess up.

This post is part of a compensated campaign from Latina Bloggers Connect and Cacique but all opinions and this recipe are my own.

How to serve vegetarian queso fundido

Alongside a basket of warm tortillas—your choice whether they’re corn tortillas or flour tortillas—this appetizer dish will definitely please any crowd.

If you’re ambitious and have a little extra time on your hands, you can even make your own homemade chorizo to add to your queso fundido if you’re not worried about keeping this dish vegetarian. Or substitute soy chorizo!

But who says you only have to serve queso fundido with tortillas? You can also use tortilla chips, tostadas, or even served as queso fundido potato skins!

For big chile poblano fans, you should also try rajas con crema, which is similar to queso fundido in that there’s lots of cheese and it can be eaten in a tortilla or on a chip or tostada.

Vegetarian Queso Fundido

Author: Maura Wall Hernandez
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Snacks
Method: Baking
Cuisine: Mexican

Description

Vegetarian queso fundido is an easy antojito (appetizer) to please any crowd! Great for holiday parties!

Scale

Ingredients

5 ounces queso Chihuahua or queso quesadilla
2 small poblano chiles, roasted, seeded, skin removed and cut into strips
1/2 cup sliced white mushrooms
1/4 teaspoon kosher salt

Instructions

Prepare your chiles first. Here’s my tutorial how to roast poblano chiles. This can be done as long as two days ahead of time (just store the chiles in the refrigerator if you prepare in advance).
Shred the cheese into a bowl and set aside.
Slice the mushrooms and poblano chiles, and toss together with 1/4 teaspoon of kosher salt.
Combine the mushroom and chile mixture with the cheese and put it into an oven-proof dish or casserole dish.
Bake at 400ºF for 10 minutes, then heat under the broiler until all the cheese is melted and it starts to get bubbly and form some brown spots.
Serve immediately with warm tortillas, chips or tostadas.

Notes

Prep time includes the time to roast, sweat and devein the poblano chiles.

Keywords: queso fundido, vegetarian

Looking for more vegetarian Mexican recipes? Try these!

Mexican Vegetarian Meals
Poblano chile, mushroom and onion vegetarian tacos
Crema de elote

Mexican Vegetarian Side Dishes
Arroz poblano

Mexican Vegetarian Snacks
Roasted chickpeas with Tajín
Pellizcadas (mini sopes)
Guacamole hummus
Roasted jalapeño hummus

During the winter, I love to eat warm, hearty treats. There’s something about the winter weather that makes you want to eat things that’ll stick to your ribs, right?

This past weekend, I made a very simple queso fundido that really hit the spot. Given that I just shared a recipe for homemade chorizo earlier this week, I thought it would be nice to give you another way to use that during the holidays for a quick and easy party treat.

Whether you’re hosting at home or need to bring a dish to a posada or any other type of party, this is a super simple recipe that’s sure to wow guests. To take it to go, just prepare in the crock or a casserole dish and wait until you arrive at the party to pop it under the broiler for a few minutes. Don’t forget to bring some tortillas!

We like to make tacos out of this recipe, but you can absolutely also serve it dip-style with chips if you like.

Queso fundido

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 10 tacos

Queso fundido is a classic Mexican appetizer that can be eaten with warm tortillas or tortilla chips. You choose the mix-ins!

Ingredients

4 to 5 ounces cooked chorizo
14 ounces shredded Chihuahua or Quesadilla cheese
Non-stick cooking spray

Instructions

Cook your chorizo first and set aside to drain the grease over paper towels.
In a microwave-proof dish, grate the Chihuahua or Quesadilla cheese and microwave at intervals of 30 seconds until mostly melted. Stir if necessary to heat evenly.
Spray a little non-stick cooking spray in a small oven-proof crock (an individual-size soup crock will hold half this recipe and is what I typically use and make a second serving). Pour the melted cheese into the crock. Add half the chorizo and fold in gently.
Set your oven broiler on low and place the crock at least 6-8 inches from the flame. Heat for about 5-6 minutes or until the cheese bubbles and gets brown spots. Be sure to use a pot holder or oven mitt to remove the crock or oven-proof dish from underneath the broiler.
Place the crock or dish on a trivet and serve with warm tortillas to make tacos or hearty tortilla chips if you want to serve it more as a dip.

Notes

Note: the cooking spray is completely optional; I like to use it because it helps a lot with cleanup and getting all the cheese out of the dish before it makes it to my sink.

https://theothersideofthetortilla.com/2011/12/queso-fundido/

What do you like in your queso fundido?