Queso Fundido
Equipment
- 1 stovetop
- 1 pan
Ingredients
- ⅓ cup olive oil
- ½ small white onion – minced
- 1 cup white wine
- 10 oz Manchego cheese – coarsely shredded
- 10 oz Queso Quesadilla – coarsely shredded
- ½ cup dried cranberries
- 2 jalapeño peppers – deseeded (1 chopped and 1 cut into rounds)
- 1 sprig fresh rosemary – chopped
Instructions
- Cook the onion: Heat the olive oil in a medium, heavy-bottomed skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until translucent.
- Simmer the wine: Pour in the white wine and simmer for about 60 seconds, stirring occasionally.
- Melt the cheeses: Add the Manchego and queso quesadilla gradually, about 1 cup at a time. Whisk constantly, allowing each addition to melt and become smooth before adding the next.
- Add the cranberries and jalapeño: Stir in the dried cranberries and chopped jalapeño until evenly mixed into the melted cheese.
- Garnish and serve: Sprinkle with the chopped rosemary and top with the jalapeño rounds. Serve hot with tortilla chips on the side.
Recipe Notes
Storage and Reheating
Make Ahead: Prepare the queso fundido up to 30 minutes before serving and keep it covered. Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheating: Warm the queso fundido in a skillet over medium heat, stirring until the cheese is melted and bubbly again. If the cheese has thickened considerably, stir gently as it warms.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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