Queso Fundido

Makes: 
10-12
Utensil: 
3 Qt. Ultimate Culinaire with Cover (Limited Edition)
Saladmaster Food Processor
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Ingredients

Recipe Description: 

This popular melted cheese appetizer seasoned with tomato, spices, peppers and onion is a fun party food. Chorizo and other sausages are typically used to top the cheese dip. Queso Fundido is said to have originated in Mexico with many variations. Lighten up this decadent dish by substituting some of the cheese with pureed butternut squash; you won’t miss the extra fat and calories. Make this quick and easy using your Saladmaster Ultimate Culinaire! 



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Queso Ingredients
1
onion, small, fine dice
2
garlic cloves, shredded, use Cone #1
1
pepper, orange, red or green, fine dice
2
jalapeños, seeded and minced
pinch
natural salt
1
cup
butternut squash puree
(235
ml)
1
tsp
cumin, ground
(2 2/3
g)
1
tsp
oregano, dry
(1
g)
12
tsp
chili powder
(2 2/3
g)
1
cup
tomato, small dice with juices
(180
g)
12
cup
water
(4 ounces
3
cups
monterey jack cheese, reduced fat, shredded, use Cone #2

Garnishes (optional)

minced scallion
minced tomato or salsa
chopped fresh cilantro
assorted tortilla chips for dipping
Directions: 
  1. Preheat Ultimate Culinaire over medium heat for 7-9 minutes until a small sprinkle of water skitters and dissipates.
  2. Sauté onion, garlic, pepper, jalapenos and pinch of salt for 6-8 minutes until softened, stir frequently.
  3. Add butternut squash puree, cumin, oregano, chili powder, tomato and water. Cover Ultimate Culinaire and when Vapo-Valve ™ begins to click turn heat to low and cook for 3 minutes.
  4. Remove cover and stir in cheese until melted and incorporated.
  5. Garnish Queso Fundido and serve warm with tortilla chips or fresh vegetables for dipping.
Tips: 
  • Garnish top of Queso Fundido with cooked, chopped chorizo sausage.
  • Steam peeled, diced butternut squash or frozen butternut squash cubes, for 3-5 minutes until softened and puree in blender for butternut squash puree.
Calories: 
128
Fat: 
8g
Saturated Fat: 
3g
Cholesterol: 
22mg
Sodium: 
197mg
Carbohydrate: 
5g
Fiber: 
1g
Sugar: 
0g
Protein: 
8g

Directions

Tips

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