Queso Fundido

By ngaldi

Ingredients

• 2 poblano peppers
• 2 tablespoons butter
• 1 yellow onion, finely chopped
• 2 tablespoons milk
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Oaxaca cheese
• 2 cups shredded Pepper Jack cheese
• Corn tortillas, for serving
• Optional toppings: chopped cilantro, halved cherry tomatoes, red onions and/or avocado

Details

Servings 1
Adapted from whatsgabycooking.com

Preparation

Step 1

Place the poblano peppers on a sheet pan and cook directly under broiler, turning occasionally, until blackened on all sides, 6 to 8 minutes total. Remove from the oven. Once cool enough to handle, chop and set aside. Alternatively, you can char the Poblano peppers over an open flame on the stove.

Preheat oven to 425°F. Heat the butter in a cast iron skillet oven medium-high heat.

Add onion and roasted peppers to the skillet and cook until onion is softened, about 5 minutes.

Shred the various cheeses and top the onion and pepper mixture with the cheese. Add the milk and stir everything to combine.

Fill a roasting pan or baking dish halfway up with hot water. Place the baking dish inside of the water bath and transfer to the oven.

Place the tortillas on another rack in the oven. Bake until the cheese is melted and gooey, 20 to 25 minutes. Serve immediately with warm tortillas.

how to make queso

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