Queso Fundido with Roasted Peppers
Category
Dips, Spreads and Dressings
Servings
Melt-y, gooey deliciousness with a kick of roasted poblano peppers makes the queso recipe a favorite for all.
Ingredients
2 poblano peppers, cut in half length-wise
1 red bell pepper, cut in half length-wise
2 tablespoons olive oil
½ teaspoon salt
-
8 ounces Cabot Extra Sharp Cheddar, shredded (about 2 cups)
-
8 ounces Cabot Monterey Jack Cheese, shredded (about 2 cups)
¼ cup chopped ripe tomato
2 tablespoons chopped fresh cilantro
Directions
PREHEAT oven to 400°F.
COAT the halved peppers in olive oil and sprinkle with salt. Roast cut side down on a sheet pan in preheated oven until flesh is soft and skins are browned, about 30 - 40 minutes.
PLACE roasted peppers in a covered bowl (to trap the steam) until cool to the touch. Once cool remove tough outer skin and any seeds or stem and chop to medium dice.
COMBINE the shredded Extra Sharp Cheddar and Monterey Jack cheeses.
SPREAD half of the shredded cheese in an even layer on the bottom of a clean 10” cast iron skillet. Top with ¾ of the roasted peppers, and then the remaining cheese. Spread remaining roasted peppers over the top. Bake for 8 to 10 minutes, or until the cheese in the center is melted.
REMOVE from oven and serve hot, topped with chopped tomatoes, cilantro and tortilla chips or sliced baguette for dipping.
Nutrition
Nutrition
- Serving Size
- 1/12 recipe
- per serving
- Calories
- 180
- Fat
- 14 grams
- 22%
- Saturated Fat
- 7 grams
- 35%
- Cholesterol
- 40 milligrams
- 13%
- Sodium
- 330 milligrams
- 14%
- Carbs
- 3 grams
- 1%
- Fiber
- 0 grams
- 0%
- Sugar
- 1 grams
- Protein
- 10 grams
- Calcium
- 273 milligrams
- 25%
Recipe Tips
Can't get enough of melted cheese? Check out these queso recipe ideas.
