Chef notes
How can something that’s so fun to say NOT be delicious? Actually, queso fundido is really just molten cheese. It comes out of the oven bubbling and crusty and all ooey–gooey deliciousness. I’ve added a little cream cheese for creaminess, caramelized onions for sweetness and poblanos for smokiness. Be sure to serve this hearty dip with sturdy tortilla chips!
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced (1½ cups)
- 2 3-ounces each poblanos, seeded and thinly sliced (1½ cups)
- 2 scallions, thinly sliced
- 1 pickled jalapeño, seeded and finely chopped
- 4 ounces cream cheese
- Salt and freshly ground pepper
- 16 ounces Monterey Jack or Pepper Jack cheese, shredded
- Tortilla chips, for serving
Preparation
1.Preheat the oven to 425°. In a large skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, about 10 minutes. Add the poblanos and cook, stirring occasionally, until tender, 8 to 10 minutes longer. Turn off the heat, then stir in the scallions, jalapeno, and cream cheese. Season with the salt and pepper.
2.Spread half of the shredded cheese in the bottom of an 8–inch by 11–inch baking dish in an even layer. Dollop the onion-chile mixture in small spoonfuls and top with the remaining shredded cheese. Bake until golden and bubbling, about 20 minutes. Serve with sturdy tortilla chips.
