Healthy Appetizer-Ready Queso Fundido Recipe
Huge crocks of melted cheese are burbling in corporate kitchens all across America, and admittedly, it’s quite difficult to resist their cheesy (also known as fatty) allure. Despite our considerable calorie-cutting capabilities here, making a dish of pure melted cheese relatively healthy was a serious challenge for even us. In this case, we took inspiration from industrious Mexican cooks, who stretch a bit of cheese into a larger dish by bolstering it with healthy vegetables such as tomatoes, mushrooms, onions, and chiles. In a miraculous turn of events, queso fundido is not just better for you, but it’s a lot more satisfying to eat, too. Just make sure you serve this one right away; once it cools, it loses its full potential. If you have a fondue pot laying around, now is the time to use it. It’s great for a party, as it will bring everyone together around a bowl of cheese, and come on, what better way to hang out with friends than while eating from a pot of healthy queso fundido?
Nutrition: 340 calories, 21 g fat (10 g saturated), 470 mg sodium
6 corn tortillas, cut into triangles
1 1⁄2 Tbsp canola oil
1 small onion, minced
2 cloves garlic, minced
2 cups mushrooms, diced
1 cup diced tomato
Salt and black pepper to taste
1 can (4 oz) green chiles
1 ½ cups shredded Pepper Jack cheese
How to Make It
- Preheat the oven to 425°F.
- Toss the tortillas with 1 tablespoon of the oil and arrange on a large baking sheet.
- Bake until lightly brown and crispy, about 10 minutes.
- Heat the remaining 1⁄2 tablespoon oil in a large cast-iron skillet or sauté pan over medium heat.
- Add the onion and garlic and cook for 2 to 3 minutes, until the onion is translucent.
- Add the mushrooms and tomato and cook for 2 to 3 minutes, until softened.
- Season with salt and pepper.
- Turn the heat down to low and add the chiles and cheese, stirring constantly so the cheese melts uniformly.
- When the cheese has fully melted and starts to bubble, immediately remove from the heat and serve, using the tortilla chips to scoop directly from the pan.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!