Skillet Queso Fundido

By Marilyn Hunter
For The Family Table, a blog for busy families

There’s a definite love connection between children and melted cheese. No doubt, kids love cheese pizza, mac & cheese, nachos and grilled cheese sandwiches but have you ever thought to plan a one-pot dinner of melted cheese? It’s super simple and sure to become a new family favorite.

Our boys often look for the cheesiest item on the menu, whether a French fondue, Greek saganaki or Mexican queso fundido. Sometimes I wonder how they can eat so much cheese.

We’re lucky that they don’t just crave the sliced American version, but go for Parmesan, sharp Cheddar and even Manchego on occasion. We haven’t been successful with blue or goat, but we’ll keep trying.

Queso fundido means melted cheese in Spanish, but I think the boys like it because the name sounds silly to them. You can make this dish plain or jazz it up with chorizo, mushrooms, all kinds of chiles and even shrimp.

This skillet queso fundido is a pretty fast and simple version, making it great for weeknight dinners in a hurry. Add a salad or fruit to balance the meal.

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Skillet Queso Fundido

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1 serrano or jalapeño pepper, seeded and chopped (optional)
1 pound sliced mushrooms
1 pound sausage, casings removed and crumbled
16 ounces Mexican melting cheese such as Queso Blanco, Chihuahua or Monterey Jack, cubed or crumbled
Chopped cilantro, or other fresh herb of your choice, as garnish

1. In a large cast iron skillet or non-stick sauté pan, heat the oil over medium-high heat until it is lightly smoking. Add the onion, garlic, jalapeno and mushrooms, and sauté for 10 minutes, or until soft.
2. Remove the vegetables from the skillet, add the sausage and cook until light browned. Drain off most of the fat, and add the vegetable mixture back to the skillet. Add the cheese. Stir slowly and constantly until just melted.
3. Garnish with cilantro and serve immediately with warm flour or corn tortillas for a main dish. For an appetizer, serve with tortilla chips for dipping.

Serves 6 to 8 as a dip or 2 to 4 as a meal

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