queso Quesadilla

Queso fundido potato skins

1 · Mar 13, 2015 · 3 Comments

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

Queso fundido potato skins are a sinful snack perfect for any party or game day. Or even a random Saturday when you just want a savory, meaty, cheesy snack.

I usually serve queso fundido with tortillas (mostly corn tortillas, but sometimes flour) or hearty tortilla chips. But I’ve had a penchant lately to meld together my Mexican favorites with my American favorites, which is what prompted me to create these queso fundido potato skins.

RELATED RECIPE: Queso fundido with chorizo

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Semi-homemade empanadas

60 · Apr 8, 2014 · 2 Comments

April 8 is National Empanada Day, and far be it from me to deny a day meant to celebrate these delightful pastries, savory or sweet. This is more of a kitchen tip than a recipe on how to make semi-homemade empanadas, but I’ve included proportions below as a guideline—though you should feel free to tweak to your liking with different fillings or cutting the dough to different sizes. Whether you’re looking to fool party guests, need a quick potluck dish, or just want to make a snack or appetizer for your family, here’s my cheater’s guide to making empanadas, 30 minutes from start to finish.

How to make quick, easy, semi-homemade empanadas in 30 minutes …

Vegetarian Queso Fundido

14 · Nov 21, 2013 · Leave a Comment

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

Print Recipe

Description

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

Ingredients

Scale

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

Calabacitas con elote

9 · May 22, 2013 · 3 Comments

This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board. The recipe and opinions are my own.

Calabacitas con elote is a traditional Mexican side dish, typically baked in the oven in a casserole dish or olla de barro. But I’m giving it a summer makeover by cooking it in easy-to-make foil packets for the grill.

We’re spending tons of time outside with family and friends now that summer grilling season is here and this is a great dish to take to any parillada! This vegetarian dish is one of my favorites for serving as a quick dinner side dish as well as for taking to parrilladas (barbeques) that are typically full of meats but lacking enough veggies. If I’m making it for just the two of us, I refrigerate half the recipe and grill it later in the week so that it’s fresh off the grill at dinnertime.

Now that we live in California and have such a variety of fresh, local dairy, produce and meats available to us year-round thanks to the climate, I’ve been consciously trying to eat more locally (and by that, I mean seeking out locally grown produce at the farmers markets and other foods made in my new home state). California is the country’s leading producer of Hispanic dairy products, which are sold nationally, and is the nation’s second largest producer of cheese. In fact, California produces more than 25 kinds of Hispanic cheeses and many other dairy products. A Real California Milk seal means your dairy products are made from 100 percent California milk.

This is what the calabacitas should look like inside the foil packet when it’s done or almost done cooking:

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