Queso fundido with jalapeño
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Serving size: 1 of 8
Calories 428, total fat 29 G., saturated fats 16 G., proteins 22 G., carbohydrates 19 G., fiber 3 G., cholesterol 77 mg, sodium 524 mg, sugar 1 G.
Serving size: 1 of 8
Calories 428, total fat 29 G., saturated fats 16 G., proteins 22 G., carbohydrates 19 G., fiber 3 G., cholesterol 77 mg, sodium 524 mg, sugar 1 G.
This mouth-watering appetizer of cheese sauce with a hint of beer will be the center of attention at your house party. It's important to use freshly grated cheese in this recipe, as pre-grated cheese is coated with a mixture that prevents it from sticking, and the resulting sauce won't have the smooth, velvety texture it deserves. Queso fundido is served piping hot, so you can prepare all the ingredients ahead of time and pop it in the oven just as guests arrive. This sauce pairs perfectly with salt-lime corn tortilla chips. A simple recipe for them is also included below.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Zest of 1 lime
- 3/4 tsp + 1 pinch coarse salt
- 12 6-inch (15 cm) corn tortillas, each cut into 6 triangles
- 1 small onion, finely chopped
- 1 small jalapeño, finely chopped (remove seeds if desired)
- 1 plum tomato, seeded and finely chopped
- 0.5 cup Mexican lager (such as Corona)
- 340 gr. Muenster or Monterey Jack, grated (about 3.5 cups)
- 110 g sharp white cheddar, grated (about 1.5 cups)
We recommend
Recipes with similar ingredients: lime zest, tortilla, onions, jalapeno pepper, plum tomatoes, light beer, Munster cheese, Monterey Jack cheese, cheddar cheese
Cooking the dish according to the recipe:
- In a medium saucepan, add 2 inches of vegetable oil. Heat over medium-high heat until a deep-fry thermometer reads 350°F (180°C). In a small bowl, combine the lime zest and 3/4 teaspoon of salt. Fry the tortilla wedges, a few at a time, until crisp and golden, about 1 minute, and transfer them with a slotted spoon to a paper towel-lined baking sheet. Sprinkle the chips with lime salt while still hot. Set aside.
- In a 10-inch (25-cm) cast-iron or oven-safe skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the onion, jalapeño, and a pinch of salt and cook until the onion begins to brown, about 5 minutes. Add the tomato and cook until softened, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Stir the Muenster and Cheddar into the skillet, stirring once or twice to coat evenly.
- When ready to serve, preheat the oven to broil. Place the pan under the broiler and broil until the cheese is bubbling and lightly browned on top, 2-3 minutes. Serve the dip hot with chips.
Note
This cheese sauce should be served hot, straight from the oven, but you can prepare everything before your guests arrive. Fry the chips 2-3 hours before serving and store them in an airtight container. Cook the vegetables and reduce the beer, then remove the pan from the heat. Grate the cheese and mix it. When ready to serve, stir the cheese into the vegetables, heat through, and enjoy.
Categories:
Similar recipes
