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.

CI-Montana-Mex_Fundidos-Recipe-Beauty2_v

CI-Montana-Mex_Fundidos-Recipe-Beauty2_v

Photo by: Jennifer Jane

Jennifer Jane

By: Chef Eduardo Garcia

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

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)

Serves 4

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
  • 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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