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–+ servings
This Queso Fundido dip is gooey, melty and delicious. Crumbled goat cheese takes this easy-to-make dip to the next level!

Queso Fundido

Prep 5 minutes
Cook 5 minutes
Total 10 minutes
Makes 4 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Monterey Jack cheese,shredded
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 - 2 tablespoons chopped roasted jalapenos or canned chiles
  • 4 ounces goat cheese
  • Chopped cilantro for garnish
  • Tortilla Chips to serve

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit OR preheat the broiler
  2. In a 9 or 10 inch cast iron skillet over medium heat melt the butter. Whisk in the flour and cook for about one minute. Whisk in the milk and cook for about 3 minutes or until slightly thickened. 
  3. Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos. Crumble the goat cheese on top and mix it gently. Don’t over mix.

If Baking:

  1. Place the pan in the preheated 400 degrees oven and bake for about 12-15 minutes or until the top starts to get golden brown

If Broiling:

  1. Put the pan under the broiler and broil until the top is golden brown. Watch it! It won’t take long!!
  2. Remove from the oven and garnish with chopped cilantro. Serve hot with tortilla chips for dipping.

Notes

  •  If you don't have a cast iron skillet, use an oven-safe skillet or a sauce pan. You can always pour the queso into a baking dish before baking/broiling.
Queso Fundido with Chorizo
 You will need 8 ounces of Mexican chorizo. Skip the butter and use the chorizo drippings. If you don't have enough drippings then add enough butter to have about 1 tablespoon total.
  • Heat a 9 or 10-inch cast iron skillet over medium-high heat. Add the Mexican chorizo and cook until crumbly and crispy. Remove about 1/4 cup of the chorizo to use as topping then, drain all but 1 tablespoon of the fat rendered. 
  • Add flour to the skillet and cook for about a minute stirring constantly.
  • Whisk in the milk and cook for about 3 minutes or until slightly thickened,
  • Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos.
  • Crumble the goat cheese on top and mix it gently. Don’t over mix. Top with the remaining chorizo.
  • Bake or broil until the top is golden brown. Garnish with chopped cilantro (or parsley) and serve.

Nutrition

Calories: 462 kcal, Carbohydrates: 5 g, Protein: 28 g, Fat: 36 g, Saturated Fat: 23 g, Cholesterol: 102 mg, Sodium: 732 mg, Potassium: 149 mg, Sugar: 3 g, Vitamin A: 1170 IU, Vitamin C: 4.1 mg, Calcium: 743 mg, Iron: 1.2 mg
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