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Queso Fundido Recipe

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This recipe for Queso Fundido is from Branum Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound poblano chilies
3 large jalapeno peppers
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 cup half-and-half
1/4 pound shredded pepper jack cheese
2 ounces Velvetta, cut into small cubes (one-fourth of an 8-ounce brick)
Tortilla chips, for serving
Directions:
Directions:
1. Over a gas burner or under a broiler, char poblano and jalapeno peppers on all sides until blackened. Place in a large plastic bag, seal and let stream until cooled, about 20 minutes. Peel away charred skin from poblanos, seed and chop into 1/2 -inch pieces. Peel and seed jalapenos and chop very fine.

2. To a medium saucepan over medium heat, add olive oil, onion and garlic. Cook until onion is softened, about 8 minutes. Add reserved chilies and cumin; cook until cumin is fragrant, about 30 seconds.

3. Add half-and-half and bring to a simmer. Add pepper jack and Velveeta, stirring constantly until cheese is melted. Do not let the mixture boil. Serve hot, with tortilla chips in a basket alongside.
Number Of Servings:
Number Of Servings:
4

 

 

 

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