Ingredients
Cheeses
- 3 cups Asadero cheese, coarsely shredded
- 2 cups Monterey Jack cheese, coarsely shredded
Vegetables
- 1 large poblano pepper, sliced into thin strips
- 1 Spanish onion, sliced into thin strips
- 1 tomato, quartered
Seasoning and Oils
- 1 tsp vegetable oil
- 1/2 tsp Adobo seasoning (optional)
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the queso fundido.
- Heat the pan: Pre-heat a pan over medium heat for a few minutes to get it ready for sautéing the vegetables.
- Sauté peppers and onions: Add the vegetable oil to the pan, then add the sliced poblano peppers and Spanish onions. Cook until they are just softened, about 5 minutes, stirring occasionally to avoid burning.
- Add seasoning: Sprinkle the optional 1/2 teaspoon of Adobo seasoning over the softened vegetables to enhance the flavor.
- Add tomato: Introduce the quartered tomato to the pan and cook for an additional minute, allowing the tomato to slightly soften and combine with the other vegetables.
- Add cheese and bake: Layer both Asadero and Monterey Jack cheeses over the vegetable mixture in the pan. Transfer the pan to the preheated oven and bake for about 10 minutes or until the cheese is fully melted, bubbling, and hot.
- Serve immediately: Remove from the oven and serve the queso fundido hot with warm flour tortillas on the side for scooping.
Notes
- You can substitute or add chorizo for a meaty variation.
- If you don’t have a Spanish onion, a yellow or white onion works fine.
- Use fresh cheese for best melting results.
- Serve immediately to enjoy the cheese at its melty best.
- Adjust the amount of Adobo seasoning to taste or omit if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
