Queso Fundido Three Ways
Queso Fundido Three Ways
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Servings
4
Ingredients
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1/2 pound small shrimp, peeled and de-veined
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1/2 cup frozen sweet corn kernels
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1 teaspoon Montana Mex Mild Chile Seasoning
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1 teaspoon Montana Mex Sweet Seasoning
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2 teaspoons garlic, minced
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2 tablespoons olive oil
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4 ounces Oaxaca cheese, grated
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2 cups cremini mushrooms, quartered
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1/2 cup poblano pepper, skin off, chopped, and roasted
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2 teaspoons garlic, minced
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2 teaspoons Montana Mex Mild Chile Seasoning
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2 tablespoons olive oil
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4 ounces Oaxaca cheese, grated
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2 tablespoons pumpkin seeds, toasted (optional)
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1 pound ground lamb
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6 tablespoons fresh mint, chopped
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2 tablespoons garlic, minced
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6 tablespoons fresh thyme, chopped with stems removed
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3 teaspoons Montana Mex Mild Chile Seasoning
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4 ounces Oaxaca cheese, grated
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2 tablespoons olive oil
For Shrimp and Sweet Corn Fundido:
For Roasted Poblano and Mushroom Fundido:
For Lamb and Mint Fundido:
Directions
Shrimp and Sweet Corn Fundido:
Pre-heat oven on low broil.
In a large skillet on medium heat, add olive oil and shrimp. Sautee for 2 minutes.
Add corn, garlic, Mild Chile Seasoning and Sweet Seasoning. Sautee until shrimp are fully cooked, then remove from heat.
Allow shrimp to cool for a few minutes, then chop into bite-size pieces.
Take mixture and place evenly on bottom of ovenproof dish.
Sprinkle Oaxaca cheese evenly over the mixture, and broil until cheese melts and is golden brown.
Serve warm with fresh tortillas or your favorite tortilla chips.
Roasted Poblano and Mushroom Fundido:
Pre-heat oven on low broil.
In a large skillet on medium heat, add olive oil and mushrooms. Sautee for 4 minutes.
Add poblano pepper and Mild Chile Seasoning. Sautee for 1 minute.
Spread mixture evenly on the bottom of a shallow, ovenproof dish, then cover with Oaxaca cheese
Broil in the oven until cheese is melted and golden brown, about 2 minutes.
Garnish with toasted pumpkin seeds, if desired.
Serve warm with fresh tortillas or your favorite tortilla chips.
Lamb and Mint Fundido:
Pre-heat oven on low broil.
In a large skillet on medium heat, add olive oil and lamb. Sautee and break as you would with ground beef for tacos, about 4 minutes.
Add thyme, garlic and Mild Chile Seasoning. Sautee until garlic is cooked, about 2 minutes.
Turn off heat and add mint. Stir to combine.
Spread mixture evenly on the bottom of a shallow, ovenproof dish, then cover with Oaxaca cheese.
Broil in the oven until cheese is melted and golden brown, about 2 minutes.
Serve warm with fresh tortillas or your favorite tortilla chips.