Mexican · Lunch
Grilled Melted Cheese with Chili
Queso fundido is melted Oaxaca and Monterey Jack cheese cooked in a cast-iron skillet with roasted poblano and fresh jalapeño, topped with pico de gallo and cilantro. Served hot from the skillet with warm corn tortillas for scooping before the cheese sets.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
443Calories
27.8gProtein
28.5gFat
20.1gCarbs
3.2gSugar
3.8gFiber
779mgSodium
98mgChol
17.4gSat Fat
421mgPotassium
637mgCalcium
1.4mgIron
1.1mcgVitamin B12
42mgVitamin C
vegetarian
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Shred both cheeses, slice the roasted poblano and jalapeño, and dice the tomato and onion.
2
Sauté
Warm olive oil in a small cast-iron skillet over medium heat, add garlic, poblano and jalapeño, and cook 2 minutes until softened.
3
Melt
Scatter cheeses evenly over vegetables and broil on medium-high 4–5 minutes until bubbling and golden at edges; watch to prevent scorching.
4
Plate
Remove from broiler, scatter tomato, onion and cilantro over cheese, set on a trivet, and serve immediately with warm tortillas for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz queso Oaxaca cheese
- 140g5 oz Monterey Jack cheese
- 11 small poblano chili, roasted
- 22 jalapeño
- 2 clove2 clove garlic
- 4 tbsp4 tbsp tomato
- 2 tsp2 tsp white onion
- 2 tsp2 tsp cilantro
- 44 corn tortillas
- 2 tsp2 tsp olive oil
