Olive & Pepper Queso Fundido
This cheesy and irresistible Mexican appetizer has layers of delicious flavors in every bite and it's a one pan deal! Oaxacan cheese brings you the perfect cheese pull and it's accompanied by savory smokey chorizo. This Queso fundido or "melted cheese" is leveled up with even more flavor with the addition of peppers, mushrooms, and California ripe Olives!
Equipment
- 9 in. Cast Iron Skillet
Ingredients
- 16 oz. Queso Oaxaca block
- 1/2 medium Red onion
- 1 cup Mushrooms Fresh and roughly chopped
- 1/2 cup Black California Ripe Olives sliced
- 1/2 cup Green California Ripe Olives sliced
- 8 oz. Mexican beef chorizo *can be substituted for pork or vegetarian chorizo
- 1 medium Chile Poblano
- 6 medium Snacking peppers (red/orange)
- 5 cloves Garlic fresh
- 1/4 tsp Cumin ground
- 1/2 tsp Smoked paprika ground
- 3 sprigs Cilantro fresh (for garnish)
- 1 Serrano pepper *optional (for garnish)
Instructions
- Start by dicing the onion, peppers and roughly chopping the mushrooms
- Mince the fresh garlic
- In a cast iron skillet over medium high heat, cook chorizo until lightly crisp
- Into the same pan add in onion, and garlic cook for a few minutes.
- Next add in chopped peppers, roughly chopped mushroom, half the green and black olives as well as spices sauté for 3-4 minutes.
- Reserve 1/3 of the veggie and chorizo mixture into a bowl and set a side.
- In the cast iron skillet top remaining mixture with Oaxaca cheese and dallop the reserved veggie mixture on top, as well as the remaining olives.
- Place into the oven at 350 °F for 15-18 minutes until cheese is bubbly and melted. Top with chopped cilantro and serrano pepper (optional for a kick of heat)
- Enjoy while warm and serve alongside chips or tortillas!