Jalapeno Queso Fundido
Jalapeno Queso Fundido is a main course that serves 8. One portion of this dish contains roughly 20g of protein, 37g of fat, and a total of 493 calories. For $1.79 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 73 people have tried and liked this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 40 minutes. If you have beer, canolan oil, monterey jack, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is solid. If you like this recipe, take a look at these similar recipes: Jalapeño Queso Fundido, Queso Fundido, and Queso Fundido.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup Mexican lager-style beer (such as Corona)
Canola oil
12 6-inch corn tortillas, each cut into 6 wedges
1 small jalapeno pepper, seeded, if desired, and finely chopped
3/4 teaspoon plus 1 pinch kosher salt
Zest of 1 lime
12 ounces muenster or Monterey Jack, grated (about 3 1/2 cups)
1 small onion, finely chopped
1 plum tomato, seeded and finely chopped
4 ounces sharp white Cheddar, grated (about 1 1/2 cups)
Equipment:
sauce pan
kitchen thermometer
slotted spoon
baking sheet
paper towels
bowl
frying pan
broiler
Cooking instruction summary:
Pour oil to a depth of 2 inches into a medium saucepan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon. Sprinkle the chips with the lime salt while they are still hot. Set aside. Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the onions, jalapeno and a pinch of salt and cook until the onions just start 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. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine. When ready to serve, preheat the broiler. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with the chips.
Step by step:
1. Pour oil to a depth of 2 inches into a medium saucepan.
2. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon. Sprinkle the chips with the lime salt while they are still hot. Set aside.
3. Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat.
4. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes.
5. Add the tomato and cook until softened, about 1 minute.
6. Add the beer and cook until all the liquid has evaporated, about 7 minutes.
7. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine.
8. When ready to serve, preheat the broiler.
9. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes.
10. Serve hot with the chips.
Nutrition Information:
covered percent of daily need
