Prep 5 min Cook 15 min Eat 20 min
Queso Fundido with Mushrooms and Olives
Queso Fundido is a Mexican appetizer, translated to “melted cheese”. What is a party without melted cheese in one form or another? I can guarantee that when you serve this Queso Fundido, it will disappear in about 2 minutes, so be ready for all the hands in the bowl and all the compliments.
Queso Fundido with Chorizo in La Paz, Mexico disappeared.
I was inspired to make Queso Fundido at our Southwestern Cooking Class after my trip to La Paz, Mexico in February. We ate a version with chorizo in a restaurant overlooking the bay that was gobbled up so fast that the only photo I managed to get was one showing the remnants of it on the plate.
Cook onions, chiles and mushrooms. Add olives and then the cheese.
That’s what happens when you make Queso Fundido. You can make it in a flash, but as soon as it is out of the oven, there is a race to eat it while it is still warm and the cheese is all melty. That’s when it’s best and totally irresistible.
Queso Fundido goes great with a cold beer or a margarita.
When you think about it, Queso Fundido must have predated Nachos: Main ingredients cheese, tortilla chips. But there is no comparison in quality. This is the real deal my friends, authentic, sophisticated, made with Monterey jack cheese, a soft Mexican melting cheese or even some Kerrygold Skellig cheddar paired with a pint of Guiness. Spicy from the chiles, earthy from the sautéed onions and mushrooms and salty from the olives and cheese. Add some chorizo if you wish. Dip in with some warm tortillas or chips. You are going to love. Enjoy!
Queso Fundido with Mushrooms and Olives
Serve this appetizer hot out of the oven while the cheese is melty with tortillas or chips and some fresh salsa. You can use fresh or dried chiles in this recipe. When using dried chiles, soak for a bit and it will be easier to slice into strips.
- 2 Tablespoons olive oil
- 1/4 cup onion, diced
- 1 poblano or ancho chile, seeded and cut into 1/2″ strips
- 1/2 jalapeno chile, seeded & minced
- 1 clove garlic clove, minced
- 1/4 pound mushrooms coarsely chopped
- 1/3 cup olives, pitted & sliced (black, green or kalamata)
- 2 cups Monterey Jack cheese shredded
- 8 warm corn tortillas or chips
- 1 tomato salsa (optional)
1. Add olive oil to an ovenproof skillet, cook onion, chiles and mushrooms until soft. Add olives and garlic and let sizzle for a minute. Remove from heat.
2. Add cheese and give it all a stir. Place in 400° oven for 10 minutes or until cheese is melted and bubbly. Serve immediately with tortillas or chips and salsa.
Servings: 4 411 calories per serving
Oven Temperature: 400°
Queso Fundido with Mushrooms and Olives
Ingredients
- 2 Tablespoons olive oil
- 1/4 cup onion diced
- 1 poblano or ancho chile seeded and cut into 1/2" strips
- 1/2 jalapeno chile seeded & minced
- 1 clove garlic clove minced
- 1/4 pound mushrooms coarsely chopped
- 1/3 cup olives pitted & sliced (black, green or kalamata)
- 2 cups Monterey Jack cheese shredded
- 8 warm corn tortillas or chips
- 1 tomato salsa optional
Instructions
- Add olive oil to an ovenproof skillet, cook onion, chiles and mushrooms until soft. Add olives and garlic and let sizzle for a minute. Remove from heat.
- Add cheese and give it all a stir. Place in 400° oven for 10 minutes or until cheese is melted and bubbly. Serve immediately with tortillas or chips and salsa.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Looks delicious!
[…] Queso Fundido with Mushrooms, Chiles and Olives inspired by Michael McLaughlin’s Southwestern Grill cookbook […]