Translate this page / Traducir esta página

Search This Blog

From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Sunday, September 15, 2013

Melted Cheese (Queso Fundido)

Melted Cheese

Cheese isn't a nasty word, is it? I guess it is if you have an over-the-top cholesterol count. If you do, then today's recipe is NOT for you, sorry. We do not have reduced fat or fat free cheese here so I have not been able to test one of these varieties for you. But look through the prior recipes and most of them are cholesterol and heart friendly.

I happen to be one of those folks who just needs to try not to eat
much of that artery clogging stuff to keep myself healthy. I do love cheese though, and Mexico has some amazingly smooth and flavorful cheeses. My friend Louisa uses 3 different types in this smooth delicacy.

Queso Fundido (melted cheese) has many faces as do so many other authentic Mexican recipes. This is another variation and one I think you will like and make often.

With football season upon us, even you men out there can make a great snack for your buddies. Think how impressed they will be with your new-found culinary skills! This ain't no sissy food!!!!

*Note: if you cannot find the exact cheeses I recommend, you can substitute what is available to you with these caveats

  • you need a smooth melting cheese
  • mild flavor white cheese (NOT white cheddar)
  • some cheeses you can substitute, but not limited to (you need 3 different cheeses)

    • muenster
    • Monterey Jack
    • mozzarella

Serves up to 8 but who's counting?

Start with the sauce (salsa). Not all salsas are created equal and wow this one has a punch! You can take the liberty of leaving out some – not all – of the chiles. (If you wish, you can substitute jalapeños for the serranos).

1 medium size white onion, finely diced

4 large tomatoes, seeds removed, then diced

2 serrano chiles, finely diced ** or substitute 2 jalapeño chiles – remove seeds for less heat

1 cup cilantro leaves, finely chopped

½ teaspoon dried Mexican oregano

¼ cup fresh lime juice

¼ teaspoon salt *

* I know I have told you never, never put salt in a fresh salsa, but this salsa will be marinating (sort of) and needs to have some liquid pulled out to help blend the flavors.

Mix all the ingredients together in a serving bowl. Allow to sit outside the refrigerator for at least 1 hour before serving. You may cover it with a lid or not, your choice.

On to the Cheese:

This can be baked in a regular oven or counter-top oven. Preheat oven to 175° C (350° F).

Grease (I use butter but you can also use a non-virgin olive oil) either 8 individual oven proof dishes (about ¾ cup each) or a glass baking dish, such as deep dish pie pan.


395 grams (14 oz) EACH Chihuahua, asadero, Oaxaca - grated

Notice that I use the same amount of each cheese. Use the weight of the cheese, not cups or volume. If you want more or less servings, increase or decrease the amounts.

Mix all the cheese together and divide equally among the individual dishes or pop into the larger baking dish. Bake until the cheese is melted and bubbly. The time should only be about 10 minutes. A little more if you have the cheese in one dish, but keep an eye on it. Browning a little of the top is OK, but not necessary. Use the baking dish(es) as your serving dish. (Men: don't forget a hot pad for the table).

Serve immediately with the sauce and fresh, warm tortillas. Corn is traditional but flour is acceptable.

As seen on:

As seen on: