Three Quick + Easy Queso Fundido Recipes

Chef Eduardo Garcia puts a flavorful twist on classic queso fundido to keep the Cinco de Mayo party hot for everyone, whether they're meat lovers, seafood fans or vegetarians.

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Shrimp and Sweet Corn Fundido

Serves 4

Ingredients
1/2 pound small shrimp, peeled and de-veined
1/2 cup frozen sweet corn kernels
1 teaspoon Chile Salt seasoning (mixture with red-pepper flakes and coarse salt) (we used Montana Mex Chile Salt)
1 teaspoon Sweet Salt seasoning (we used Montana Mex Sweet Salt)
2 teaspoons garlic, minced
2 tablespoons olive oil
4 ounces Oaxaca cheese, grated

Instructions
1. Pre-heat oven on low broil.
2. In a large skillet on medium heat, add olive oil and shrimp. Saute for 2 minutes.
3. Add corn, garlic, Chile Salt and Sweet Salt. Saute until shrimp are fully cooked, then remove from heat.
4. Allow shrimp to cool for a few minutes, then chop into bite-size pieces.
5. Take mixture and place evenly on bottom of ovenproof dish.
6. Sprinkle Oaxaca cheese evenly over the mixture, and broil until cheese melts and is golden brown.
7. Serve warm with fresh tortillas or your favorite tortilla chips.

Roasted Poblano and Mushroom Fundido

Serves 4

Ingredients
2 cups cremini mushrooms, quartered
1/2 cup poblano pepper, skin off, chopped, and roasted
2 teaspoons garlic, minced
2 teaspoons Chile Salt seasoning (mixture with red-pepper flakes and coarse salt) (we used Montana Mex Chile Salt)
2 tablespoons olive oil
4 ounces Oaxaca cheese, grated
2 tablespoons pumpkin seeds, toasted (optional)

Instructions
1. Pre-heat oven on low broil.
2. In a large skillet on medium heat, add olive oil and mushrooms. Saute for 4 minutes.
3. Add poblano pepper and chile salt. Saute for 1 minute.
4. Spread mixture evenly on the bottom of a shallow, ovenproof dish, then cover with Oaxaca cheese.
5. Broil in the oven until cheese is melted and golden brown, about 2 minutes.
6. Garnish with toasted pumpkin seeds, if desired.
7. Serve warm with fresh tortillas or your favorite tortilla chips.

Lamb and Mint Fundido

Serves 4

Ingredients
1 pound ground lamb
6 tablespoons fresh mint, chopped
2 tablespoons garlic, minced
6 tablespoons fresh thyme, chopped with stems removed
3 teaspoons Picante Salt seasoning (we used Montana Mex Picante Salt)
4 ounces Oaxaca cheese, grated
2 tablespoons olive oil

Instructions
1. Pre-heat oven on low broil.
2. In a large skillet on medium heat, add olive oil and lamb. Saute and break as you would with ground beef for tacos, about 4 minutes.
3. Add thyme, garlic and Picante Salt seasoning. Saute until garlic is cooked, about 2 minutes.
4. Turn off heat and add mint. Stir to combine.
5. Spread mixture evenly on the bottom of a shallow, ovenproof dish, then cover with Oaxaca cheese.
6. Broil in the oven until cheese is melted and golden brown, about 2 minutes.
7. Serve warm with fresh tortillas or your favorite tortilla chips.

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