Mexican · Dinner
Melted Cheese Dip (No-Chop)
A stovetop Mexican queso fundido made with Oaxaca and Monterey Jack cheese melted with fire-roasted diced tomatoes and green chiles, scallion, and garlic, finished with cilantro. Served warm with corn tortilla chips for scooping, no knife work needed.
$4
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
742Calories
38.9gProtein
55.8gFat
22.5gCarbs
4gSugar
2.6gFiber
1447mgSodium
137mgChol
35.1gSat Fat
372mgPotassium
942mgCalcium
1.8mgIron
1.6mcgVitamin B12
7.1mgVitamin C
vegetarian
low-carb
protein-rich
no-chop
Instructions
1
Prep
Drain the canned tomatoes with green chiles in a small sieve. Snip the scallion into rings with kitchen scissors directly into a bowl. Tear the cilantro into small pieces.
2
Melt
Place a nonstick skillet over medium-low heat, scatter the cheese evenly across the base, and heat for 3 to 4 minutes until the edges turn glossy and start to pool.
3
Simmer
Spoon the drained tomatoes with green chiles over the cheese, cover the skillet, and cook over low heat for 4 to 5 minutes until fully molten and pulling into strands.
4
Plate
Scatter the snipped scallion and torn cilantro over the cheese in the skillet. Slide onto a trivet and serve immediately with corn tortilla chips alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g Oaxaca and Monterey Jack cheese blend
- 3.6 oz50g, about a third of a 10 oz can canned diced tomatoes with green chiles
- 2 tsp2 tsp garlic paste
- 4 tbsp4 tbsp scallion, snipped into rings
- 2 tbsp2 tbsp cilantro
- 2 oz56g corn tortilla chips, for serving
