Queso Fundido Recipe

5 from 3 votes

This meatless Queso Fundido, with its smoky Colorado sauce, is a family favorite. Serve it warm with tortillas and watch it disappear!

Prep Time30

Cook Time20

Total Time50

Course: Appetizers

Cuisine: Mexican

Diet: Vegetarian

Servings:

Calories: 398kcal

Author: Linda

Equipment

9-Ounce Cast Iron Oval Mini Server

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 dried Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 cup grapeseed or vegetable oil
1 teaspoon salt
3 cups vegetable or mushroom broth

For the Queso Fundido

1 teaspoon vegetable oil
1 cup diced yellow onion
3/4 cup Colorado sauce divided
8 ounces shredded Monterey jack cheese
8 ounces shredded mozzarella cheese
1 cup diced ripe tomato
1/2 cup chopped fresh cilantro leaves
1 package Old El Paso™ Burrito-Size Flour Tortillas

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.

Notes

Today’s recipe is sponsored by the wonderful people at Old El Paso.

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.

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.

Nutrition