Queso fundido translates to molten or melted cheese, and in my opinion is so much more flavorful than a traditional queso dip. Don’t get me wrong, I love them both! Heck, I love anything and everything made with cheese. Who can resist warm, melted cheese?
It’s an appetizer I can never resist at a Mexican restaurant. Usually, you will find it made with chorizo, mushrooms, or poblano strips.
New Mexico is known for its chiles from the Hatch Valley in the southern part of the state. I grew up nearby in El Paso, Texas and shopped with my grandma and mom for Hatch chile every year around late August/early September. Grocery stores in El Paso would even roast the Hatch chile peppers in the parking lots. Slowly but surely I have seen the same sights and smelled the beautiful aroma here in Colorado. If you haven’t seen roasters in parking lots of your grocery stores do not fret.
You can find Hatch chiles at Kroger stores; though expect them to be in short supply with a very quick window of availability. So, hurry and run to your grocery store and stock up. Roast them and freeze them for use throughout the year.
If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.
Hatch chile comes in mild, medium, and hot, so select the peppers depending on your heat tolerance.
This queso fundido is made with a combination of queso Oaxaca and queso quesadilla with sautéed shiitake mushrooms, and rajas (strips) of roasted Hatch chile peppers.
When I eat queso fundido, I eat it with warm corn tortillas, literally making instant quesadillas — it’s the height of comfort food.
Queso Fundido with Mushrooms and Hatch Green Chile
- 2 or 3 Hatch chile peppers, roasted and peeled
- 2 tablespoons unsalted butter
- 5 ounces Private Selection golden oak shiitake mushrooms sliced
- 1⁄4 cup chopped white onion
- 8 ounces queso quesadilla or asadero cheese, shredded
- 8 ounces queso Oaxaca, shredded
- 2 tablespoons chopped cilantro
- 6 corn or flour tortillas, warmed
- Preheat oven to 350 degrees F.
- Cut off the stems and remove the seedpods from the chile peppers. Cut into ¼-inch-wide strips about 2 inches long.
- Melt butter in a large skillet and add onion and cook for 1 minute.
- Add mushrooms, and cook until mushrooms begin to soften for about 5 minutes.
- Place the cheese and strips of chile over the cooked mushrooms.
- Place skillet in the oven and bake uncovered for about 10 to 12 minutes or until cheese is completely melted and slightly golden brown on top.
- Sprinkle with fresh cilantro.
- Serve with corn or flour tortillas.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography by Jenna Sparks
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.