Queso Fundido Recipe
Chihuahua cheese | mozzarella cheese | roasted corn | epazote | garlic-parsley toast | onions
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Ingredients
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Queso Fundido
Onion & Corn Topping
Garlic-Parsley Toasts
Method
Queso Fundido
Prepare cheese
Grate the Chihuahua and mozzarella cheeses and toss together in a bowl so they are evenly mixed.
Preheat oven
Set the oven to 425°F (220°C). If using a broiler, you can broil at the end to get a browned top—position a rack 6–8 inches from the heat.
In a small skillet over medium heat, warm 1 tablespoon butter and 1 teaspoon olive oil. Add the minced garlic (1 clove) and sauté 30–45 seconds until fragrant but not browned. Add the roasted corn (1 cup) and cook 2–3 minutes to warm and slightly caramelize. Stir in the chopped epazote (2 tablespoons) and cook 20–30 seconds until fragrant. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat.
Transfer the warmed corn-epazote mixture into an ovenproof skillet (6–8 inch cast-iron or other shallow baking dish). Spread it evenly across the bottom. Top evenly with the shredded Chihuahua and mozzarella cheeses.
Bake on the center rack for 8–12 minutes until the cheese is fully melted and bubbling. If you want a golden-brown top, switch to broil for 1–2 minutes—watch closely to avoid burning. Remove from the oven and let rest 1–2 minutes before serving. Squeeze lime wedge over top if using.
Onion & Corn Topping
While the cheese bakes, heat 1 tablespoon butter in a small skillet over medium heat. Add the finely diced onion and sauté 5–7 minutes until soft and beginning to caramelize.
Add the extra roasted corn (1/2 cup) to the onions and cook 2–3 minutes to combine and warm through. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir and remove from heat. Set aside to spoon on top of the melted cheese before serving or serve alongside for guests to add as they like.
Garlic-Parsley Toasts
Preheat oven to 400°F (200°C) or use a skillet/toaster oven. Arrange the sliced baguette on a baking sheet.
In a small bowl, combine softened unsalted butter (3 tablespoons), minced garlic (1 clove), chopped parsley (2 tablespoons), 1/4 teaspoon salt and 1 teaspoon olive oil. Mix into a spreadable compound butter.