Nacho Fundido Recipe

Time30m

Serves4

Creamy queso blanco pulled chicken, seasoned pepper and onion blend, pico de gallo, cajun creme

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Chicken
In a pan over medium heat, add pulled chicken and season with Cajun seasoning, salt, and black pepper. Stir until heated through and evenly coated with seasoning. Set aside.
2
Sauté the Vegetables
In the same pan, add olive oil and sauté diced bell pepper and onion until softened, about 5 minutes. Remove from heat.
3
Melt the Cheese
In a saucepan over low heat, melt the queso blanco cheese until smooth and creamy, stirring frequently.
4
Combine Ingredients
Once the cheese is melted, add the sautéed vegetables and pulled chicken into the cheese. Mix well until fully combined.
5
Serve
Transfer the nacho fundido mixture to a serving dish and top with pico de gallo. Serve warm with tortilla chips.