Queso Fundido

Name: Queso Fundido
Ingredients: 1 fresh Poblano chile, roasted, peeled and seeds removed; 1 fresh red bell pepper, roasted, peeled and seeds removed; 1 fresh yellow bell pepper, roasted, peeled and seeds removed; 1 1/2 cups (6 ounces) grated melting cheese, Manchego , Mozzarella or Monterey Jack; 1/2 cup grated Cotija cheese, Romano or Feta; 1/2 cup grated Panela cheese, dry cottage cheese or dry ricotta; 1/2 white onion, peeled and diced; Freshly ground black pepper; 12 flour tortillas or corn tortillas; Green Salsa for garnish, recipe follows; 1 pound tomatillos, husked, washed and cut into quarters; 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped; 1/2 cup cold water; 1/2 medium onion, cut in half; 2 bunches cilantro, stems and leaves; 2 teaspoons salt

16 ingredients

11 steps

Ingredients

1 fresh Poblano chile, roasted, peeled and seeds removed
1 fresh red bell pepper, roasted, peeled and seeds removed
1 fresh yellow bell pepper, roasted, peeled and seeds removed
1 1/2 cups (6 ounces) grated melting cheese, Manchego , Mozzarella or Monterey Jack
1/2 cup grated Cotija cheese, Romano or Feta
1/2 cup grated Panela cheese, dry cottage cheese or dry ricotta
1/2 white onion, peeled and diced
Freshly ground black pepper
12 flour tortillas or corn tortillas
Green Salsa for garnish, recipe follows
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt

Directions

1

Preheat oven to 375 degrees.
2

Slice chiles and peppers into 3-inch julienne strips, toss together and set aside.
3

Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes.
4

Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes.
5

Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble.
6

Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side.
7

In blender place tomatillos, jalapenos and water.
8

Puree until just chunky.
9

Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain.
10

This salsa keeps in the refrigerator, in a covered container, about 3 days.
11

Yield: 3 1/2 cups