Thursday, March 20, 2014
Queso Fundido
Occasionally instead of a traditional meal we like to have a few different appetizers for our dinner. It gives this mama a chance to try out some new recipes and the kids don't mind having finger foods and the like. That's what we did a couple Sundays ago. We made up a good size skillet of this cheesy dip and dug right in.
I've come across recipes for queso fundido but had never made it before. I first spotted it in my Not Your Mother's Make Ahead and Freeze Cookbook. Interesting, I know, especially as a freezer meal. I keep reminding myself to give that a try.
Then as I was doing a little menu planning one day, I stumbled on The Pioneer Woman's version. Sounded easy enough and who doesn't like a good plate of cheesy goodness?
Everyone loved it, we pretty much devoured the whole pan, only leaving a tiny bit. I can only imagine how much better this appetizer would taste during the summer, when tomatoes and peppers are at their peak flavor here in the Midwest.
Queso Fundido
Ingredients:
1/2 lb. mild pork sausage, cooked and crumbled
1 green bell pepper, diced
1 yellow bell pepper, diced
16 oz. block Monterrey Jack cheese, grated
1/2 tsp cumin
1/2 tsp chili powder
2 small tomatoes, diced
handful of cilantro, chopped
1 avocado, diced
Tortilla chips
Directions:
Preheat oven to 375 degrees.
In a 10-inch skillet {oven-safe}, cook diced peppers over medium heat for about 5-6 minutes, just until softened. Remove from stove and transfer to a plate.
In the same skillet, add 1/3 of the grated cheese to the bottom. Then sprinkle half of the cooked sausage over top of cheese. Top with another 1/3 of the cheese, then about 3/4 of your peppers {save the rest for omelets or a frittata the next day}. Sprinkle on the remaining cheese and sausage. Lightly sprinkle the top of the mixture with both the cumin and chili powder.
Place skillet in the oven and let cook for a good 5 minutes. Cheese should be completely melted.
Remove from oven and immediately top with diced tomatoes and avocado. Serve with tortilla chips. Feel free to return back to oven for a couple minutes if cheese needs to be melted again.
Adapted from: The Pioneer Woman
________________________________________________________
Speaking of freezer cooking, it's been almost a year since I've hosted a freezer swap with some friends. This Saturday, five other gals and I will be getting together to cook the day away! We're each preparing 2 main dish recipes and 1 side item. All in all, we plan to go home with 18 different dishes to stow away in our freezers. Fun times, be sure to watch for an update!
Subscribe to:
Post Comments (Atom)
This looks amazing. I need to save this for a get together or else my husband and I will eat the whole thing!
ReplyDelete