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Restaurants›Carmelita's Méxican Restaurant›Queso Fundido Recipe

Queso Fundido Recipe

Name: Carmelita's Méxican Restaurants QUESO FUNDIDO Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Monterey Jack cheese, shredded; 1 cups Oaxaca or mild mozzarella cheese, shredded; 0.25 cups Fresh queso fresco or crumbled panela (optional, for texture); 1 tsp Cornstarch; 0.25 tsp Ground black pepper; 1 medium Yellow onion; 1 tbs Olive oil; 0.5 tsp Kosher salt; 0.25 tsp Ground cumin; 1 cup Roma tomatoes, seeded and diced; 0.25 cups White or red onion, finely diced; 2 tbs Fresh cilantro, chopped; 0.5 medium Jalapeño, seeded and minced; 1 tbs Fresh lime juice; 0.25 tsp Kosher salt; 1 tbs Butter (for skillet); 1 tbs Chopped cilantro (garnish); 8 pieces Warm corn or flour tortillas or tortilla chips

Inspired by Carmelita's Méxican Restaurant

Time35m

Serves4

BUBBLING MELTED JACK CHEESE GRILLED ONION PICO

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Frequently paired with

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RED CARD NORTH AMERICA & CARIBBEAN

reposado tequila, house hibiscus & tamarind shrub, lime, agave, mint lime soda, tajín rim

herbal · tangy · sweet

Open pairing →

Ingredients

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Queso & Cheese Mixture

2 cups Monterey Jack cheese, shredded

1 cups Oaxaca or mild mozzarella cheese, shredded

1/4 cups Fresh queso fresco or crumbled panela (optional, for texture)

1 tsp Cornstarch

1/4 tsp Ground black pepper

Grilled Onion & Aromatics

1 medium Yellow onion

1 tbs olive oil

1/2 tsp Kosher salt

1/4 tsp Ground cumin

Pico de Gallo (Fresh Salsa)

1 cup Roma tomatoes, seeded and diced

1/4 cups White or red onion, finely diced

2 tbs Fresh cilantro, chopped

1/2 medium Jalapeño, seeded and minced

1 tbs Fresh lime juice

1/4 tsp Kosher salt

Finish & Serving

1 tbs Butter (for skillet)

1 tbs Chopped cilantro (garnish)

8 pieces Warm corn or flour tortillas or tortilla chips

Method

Prepare Cheese Mixture

Shred the Monterey Jack and Oaxaca (or mozzarella) cheeses and toss them in a bowl with the cornstarch and black pepper. The cornstarch helps stabilize the melt and prevents oil separation. If using queso fresco/panela, crumble and fold in gently.

Grill Onion & Aromatics

Slice the yellow onion into 1/2-inch rings or large half-moons. Toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon ground cumin to coat evenly.

Heat a cast-iron skillet or heavy grill pan over medium-high heat until hot. Add the onion and cook, turning occasionally, until well-browned and softened, about 8–10 minutes. Remove from heat and set aside. Reserve any pan fond for the queso.

Make Pico de Gallo

In a small bowl combine the diced Roma tomatoes, finely diced onion, chopped cilantro, minced jalapeño, lime juice and 1/4 teaspoon kosher salt. Stir and taste, adjust lime or salt as needed. Let sit at room temperature while you finish the queso so flavors meld.

Cook the Queso Fundido

Preheat the oven to 425°F (220°C) if using the oven method. Alternatively, keep a gas burner or grill hot for finishing in the skillet.

Place a 9-inch (or similar) cast-iron skillet over medium heat and add 1 tablespoon butter. When butter foams, add the grilled onions back to the skillet, spreading them evenly in the bottom.

Add the shredded cheese mixture evenly over the onions. Stir briefly in the skillet to distribute, then let the cheese melt undisturbed for 2–3 minutes until it begins to bubble at the edges.

Finish the dish one of two ways: For oven: transfer skillet to preheated oven and bake 6–8 minutes until cheese is fully melted, bubbly and lightly golden. For stovetop: cover the skillet with a tight-fitting lid and reduce heat to low; steam for 4–6 minutes until the cheese has fully melted and is bubbly.

Once bubbly and melted, remove from oven or stove. Spoon the prepared pico de gallo over one side of the melted cheese (or serve on the side) and sprinkle with the chopped cilantro garnish.

Serve

Serve immediately while hot and bubbling with warm tortillas or tortilla chips. Use tortillas to scoop up the cheesy mixture with pico. Provide extra napkins — this is best eaten hot.