Fun Times with Queso Fundido!

Chips and dip is a staple of the well-balanced party food table, and probably even the most important part. You gotta have salsa, and you gotta have something cheesy. Sure, could break out the pre-made yellow goopy imposter that calls itself “queso,” or you could opt to really impress people with this easy recipe from The Food Network for something way more fun: Queso Fundido!

To start, you’ll need the following:

  • Zest of one lime
  • Canola Oil
  • 3/4 and plus one pinch kosher salt
  • Canola oil
  • Twelve 6-inch corn tortillas (each cut into 6 wedges)
  • One small onion, finely chopped
  • 1 small jalapeno pepper, seeded if desired, and finely chopped
  • 1 plum tomato, seeded and finely chopped
  • ½ cup Mexican lager-style beer (such as Corona)
  • 12 ounces muenster or Monterey Jack, grated (about 3 ½ cups)
  • 4 ounces sharp white Cheddar, grated (about 1 ½ cups)

Directions
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.

Note: Although this cheesy dip should be eaten fresh from the oven, you can have everything ready to go before your guests arrive. You can fry, season and cool the chips and store them for 2 to 3 hours in an airtight container. Cook the vegetables and reduce the beer, then remove the skillet from the heat. Grate your cheeses and combine them. When you’re ready to serve, stir the cheese into the vegetables, broil and enjoy.

So there you have it! Try this one on for size at your next party, and watch with pride as people comment on your awesome queso dip.

Don’t forget, if you’d like to add some other menu items to your party (or just want to have some good food without a whole bunch of pesky dishes to wash, feel free to check out our menus and find something else you’re sure to love!