The big game is a week away, have you started menu planning? I feel like the Super Bowl is a bigger deal in the United States than planning Christmas dinner. We are in the planning stages of what to serve that day, but one thing that will definitely be served is this cheesy vegetarian Queso Fundido. This recipe is the perfect game food as it is hearty and filling while being gooey enough to make nibbling fun(dido).
We teamed up with Old El Paso to create this meatless, spicy, and super cheesy dip that is seasoned with their green enchilada sauce along with loads of chopped chilis. Don’t worry about being to spicy as it isn’t. This Queso Fundido has just enough heat to make it interesting while not burning your face off. There is nothing worse then eating something that slaps you in the face with too much spice.
Tips:
- Serve piping hot so the cheese does not clump together. If you have a small chafing dish or fondue pot that would work perfect to keep it warm.
- Tortilla Chips, you will want a lot of chips, you can never have too many. We find when we serve this people are scrapping the bottom of the bowl to get the last drop.
- Do not skip the step of mixing the cheese with the flour, this helps separate the cheese strands and the flour will thicken the dip more evenly.
More Cheese Inspired Dips
5 Minute Vegan Inspired Cheese Dip
Queso Fundido
Queso Fundido is basically warm and gooey cheese filled with chilies and a deep dark Mexican lager, perfect served alongside a bowl of warm tortialla chips.
Ingredients
- 2 tablespoons unsalted butter
- 1/3 cup minced yellow onion
- 1 clove garlic
- 1 cup of grated mild cheddar
- 8 ounces grated sharp cheddar cheese
- 8 ounces grated Monterey Jack
- 2 tablespoons all-purpose flour
- 4.5 ounces Old El Paso chopped chili
- 3 tablespoons Old El Paso green enchilada sauce
- 1/2 cup Mexican Lager (we like to use a dark one)
- tortilla chips
Instructions
Melt the butter in a large frying pan over medium-low heat.
Add the minced onion, stir and cook until soft, about 3 minutes
Finely mince the garlic, then add to the onions. Cook for another minute.
Add the chopped chili, stir and continue cooking for 5 minutes. Place the mixture into a small bowl and set aside.
In a medium mixing bowl, toss all of the cheese with the flour.
Add the beer to the same frying pan that was when cooking the onions. Reduce the heat to a low simmer, and scrape up any bits left from the onions.
Add cheese to the warm beer by the handfuls while whisking. Allow the mixture to become smooth between adding more handfuls of cheese. Continue until all the cheese is used.
Stir in the onion mixture, and cook for a couple minutes until slightly bubbly; stirring the entire time.
Remove from the heat and place in a serving bowl.
Serve with lots of tortilla chips.
Eat.
Queso Fundido
** serves 4 – 6 but really depends on how hungry people are around the appetizer table
Ingredients:
2 tablespoons unsalted butter
1/3 cup minced yellow onion
1 clove garlic
1 cup of grated mild cheddar
8 ounces grated sharp cheddar cheese
8 ounces grated Monterey Jack
2 tablespoons all-purpose flour
4.5 ounces Old El Paso chopped chili
3 tablespoons Old El Paso green enchilada sauce
1/2 cup Mexican Lager (we like to use a dark one)
tortilla chips
How To:
Melt the butter in a large frying pan over medium-low heat.
Add the minced onion, stir and cook until soft, about 3 minutes
Finely mince the garlic, then add to the onions. Cook for another minute.
Add the chopped chili, stir and continue cooking for 5 minutes. Place the mixture into a small bowl and set aside.
In a medium mixing bowl, toss all of the cheese with the flour.
Add the beer to the same frying pan that was when cooking the onions. Reduce the heat to a low simmer, and scrape up any bits left from the onions.
Add cheese to the warm beer by the handfuls while whisking. Allow the mixture to become smooth between adding more handfuls of cheese. Continue until all the cheese is used.
Stir in the onion mixture, and cook for a couple minutes until slightly bubbly; stirring the entire time.
Remove from the heat and place in a serving bowl.
Serve with lots of tortilla chips.
Eat.
Disclosure: We were compensated by General Mills to create this recipe. As always, all opinions expressed are our own.
natalie @ wee eats
Monday 27th of January 2014
Our house LOVES queso - we would probably inject the stuff if we could and this looks amazing! Plus, I like that it doesn't have a thousand ingredients that I can't pronounce! Thanks for sharing!
movita beaucoup
Monday 27th of January 2014
Thank you (and Old El Paso) for making every one of 2.0's dreams come true.