I am not exaggerating when I say that queso fundido is the simplest of dishes. It’s literally just a pan of melted cheese. That’s certainly enough on its own. However, take the time to sweat some veggies and add a few shakes of our Spicy Garlapeño Rub, and wow. It becomes a whole new wonderful thing.
A close relative to queso dip or cheese fondue, fundido fits seamlessly into the category of appetizer or party fare. However, add tortillas, sliced steak and salsa, and it easily becomes dinner,
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Queso Fundido, easy to make, easy to eat!
We have a very good recipe for Green Chile Queso Fundido here on the blog, if you’re interested. In that recipe, we recommend using all Oaxaca cheese. In this one, we have found that a mix of Oaxaca and Monterey Jack cheese is actually optimal. The addition of the Monterey Jack improves the texture of the fundido making it smoother and less grainy. Also, as it cools it still has a pleasant texture, whereas the Oaxaca can quickly firm up and become a bit “squeaky” (which I kind of like, but some folks don’t). The Monterey Jack delays this process and keeps the fundido stretchy & pliable a bit longer.
We also added sautéed onions, jalapeños and garlic this go round. The addition of these aromatics really emphasize all the flavors found in the Spicy Garlapeño Rub. This recipe is a little more complex than that previous one, but it still maintains its quick and easy status.
Garlapeño Queso Fundido
Equipment
- 10" Cast iron skillet
Ingredients
- 1 lb Monterey Jack cheese (cut into 1/2" squares)
- 1 pkg (about 10oz) Oaxaca cheese (cut into 1/2" squares)
- 1/2 med onion (roughly chopped into 1" pieces)
- 1-2 jalapeños (washed and thinly sliced)
- 3 cloves garlic (minced)
- AlbuKirky Seasoning Spicy Garlapeño Rub
- olive oil (to oil the pan)
- salt and pepper
Instructions
- Preheat grill or oven to 350°.
- In a medium pan, add a tablespoon of olive oil and warm pan over medium heat. Add onions and sauté for 2-3 minutes, just until the onions start to become glossy and translucent. Add the sliced jalapeños and continue to sauté, approximately 2-3 minutes more. (*see note)
- Add the minced garlic to the pan and stir about a minute, until garlic softens and becomes fragrant. Remove the pan from the heat and set aside.
- Generously oil the interior of a 10" cast iron pan with olive oil. Be sure to coat the side of the pan as well as the bottom.
- Layer 1/3 of the cubed Monterey Jack cheese along with 1/3 of the cubed Oaxaca cheese into the bottom of the oiled pan. Add a sprinkle of the Spicy Garlapeño Rub. Top with 1/2 of the onion and jalapeño mixture.
- Repeat these layers…1/3 of the cubed Monterey Jack and Oaxaca cheeses. Add a sprinkle of Spicy Garlapeño Rub and top with the remaining onion and jalapeño mixture.
- Top with the remaining cheese and add a final sprinkle of Spicy Garlapeño Rub.
- Place pan on the preheated grill or oven and bake at 350° approximately 20 minutes or until melted through and bubbly.
- Serve with tortillas, sliced steak and salsa.
Notes
- Feel free to remove the seeds from the jalapeños if you prefer a less spicy version of this dip or don’t care for the texture of the seeds. We typically just leave the seeds in.
Throw a pan of Garlapeño Queso Fundido on the grill at your next backyard gathering and prepare to be showered with accolades! We hope you’ll try this recipe. It’s a crowd pleaser! Or, forget the crowd and just call it dinner. Either way, you win. And don’t forget the Bacon Fat Flour Tortillas.
Stock up on our rubs and sauces at AlbuKirkySeasonings.com and keep up with what we’re cooking on our Facebook and Instagram pages. Be sure to follow us there and tag us when you use our products! Thank you for being a part of our online community! See you next time!
