This meatless Queso Fundido, with its smoky Colorado sauce, is a family favorite. Serve it warm with tortillas and watch it disappear!
Cheese is what my dreams are made of. I can’t get enough of it lately!
That’s how dishes like Queso Fundido Colorado come into existence. I adore Colorado sauce—so much so that I shared my favorite recipe in this Homemade Colorado Sauce recipe a few years back. That sauce hasn’t gotten enough love, so I figured I should introduce it to melty cheese. Then put the rest in a mason jar and save it for awesome Huevos Rancheros or Chicken Enchiladas in Colorado Sauce.
Table of Contents
Reasons to Love Queso Fundido
- Queso Fundido is a warm, melty cheese dip that’s just so irresistible.
- This smoky Queso Fundido recipe is simple and perfect for any get-together.
- Pairing Vegetarian Queso Fundido with warm tortillas makes for the best dipping.
Recipe Ingredients
- Dried Chipotle Chili Pepper: This one brings a smoky, spicy kick.
- Ground Cumin: Warm and nutty, cumin enhances the sauce’s flavor with its distinctive spice.
- Monterey Jack Cheese: Melts smoothly with a mild, buttery flavor, creating a creamy texture for the queso.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Cheese Variety: Replace or mix the Monterey Jack and mozzarella with cheeses like cheddar, pepper jack, queso asadero, or Oaxaca for a different flavor profile. Cheddar adds a sharpness, pepper jack introduces a spicy kick, and Oaxaca cheeses offer a creamy, stretchy texture similar to mozzarella. Combining different melted cheese can enhance the dish’s richness and complexity.
- Topping Options: Top your Queso Fundido with sliced jalapeños or pickled jalapeños for a spicy kick. Add a dollop of guacamole or sour cream for a creamy contrast. For a burst of acidity, sprinkle on some crumbled Cotija cheese or a squeeze of lime juice.
How to Make Queso Fundido
For the Colorado Sauce
Step #1: While wearing hand protection, remove the stems and seeds from all of the chili peppers and tear them into small pieces. Wash hands thoroughly. Fill a bowl with hot water and soak the chili pepper pieces for 10-15 minutes until soft. Drain, reserving ¼ cup of the soaking water.
Step #2: Transfer the soaked peppers to the bowl of a blender and add the garlic, oregano, cumin, coriander, oil, and salt. Pulse the blender a few times, and then add in the broth and reserved soaking water. Puree until liquefied.
Step #3: Place a large sauté pan over medium heat on your stovetop. Holding a fine mesh sieve over the top of the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard solids.
Step #4: Bring the sauce to a soft boil, reduce the heat to low, and simmer for 5-10 minutes, or until the consistency of the enchilada sauce. Set aside ¾ cup for the Fundido recipe.
For the Queso Fundido
Step #1: Preheat the oven to 375°F (190°C). Heat the vegetable oil in a medium oven-safe skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned. Scoop out half of the onion and set aside. Drizzle in ¼ cup of the Colorado sauce over the remaining onions in the pan. Top with half of the shredded Monterey Jack cheese and half of the shredded mozzarella cheese.
Step #2: Scatter the reserved onions over the top of the cheese in the pan and drizzle with another ¼ cup of Colorado sauce. Top with the remaining cheese.
Step #3: Bake, uncovered, in the preheated oven for 12-18 minutes, until the cheese is bubbly and browned. Pour the remaining ¼ cup of Colorado sauce over the top and garnish with the tomatoes and cilantro. Serve with warm tortillas for scooping.
Expert Tips
- Broil for Extra Browning: For a perfectly browned top, switch your oven to broil for the last 2-3 minutes of baking. Keep a close eye to avoid burning, but this step adds a beautiful, appetizing finish.
- Roasting Garlic: Roast the garlic cloves before adding them to the blender. Roasting brings out a sweeter, deeper flavor that can add more depth to the Colorado sauce.
FAQs
Queso Fundido is at its best when served hot and bubbling right out of the oven. Pair it with salsa and warm flour tortillas, corn tortillas, or crunchy tortilla chips for scooping.
Absolutely! Adding cooked Mexican chorizo, ground beef, or shredded chicken works wonderfully. It boosts the flavor and makes the dish even heartier.
Storage Info
To store Queso Fundido Colorado leftovers, place them in an airtight container and refrigerate for up to 3 days. You can freeze it for up to 2 months, ensuring it’s well-wrapped to prevent freezer burn. For the remaining sauce, store it in the fridge for up to 1 week or in the freezer for up to 3 months.
Reheat refrigerated Queso Fundido in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave in short bursts, stirring in between. For frozen leftovers, thaw in the fridge overnight before reheating as mentioned.
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Queso Fundido Recipe
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Ingredients
For the Colorado Sauce
- 4 dried New Mexico chili peppers
- 2 dried Ancho chili peppers
- 1 dried Chipotle chili pepper
- 2 cloves garlic - peeled
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 cup grapeseed or vegetable oil
- 1 teaspoon salt
- 3 cups vegetable or mushroom broth
For the Queso Fundido
- 1 teaspoon vegetable oil
- 1 cup diced yellow onion
- 3/4 cup Colorado sauce - divided
- 8 ounces shredded Monterey jack cheese
- 8 ounces shredded mozzarella cheese
- 1 cup diced ripe tomato
- 1/2 cup chopped fresh cilantro leaves
- 1 package Old El Paso™ Burrito-Size Flour Tortillas
Instructions
For the Colorado Sauce
- While wearing hand protection, remove the stems and seeds from all of the chili peppers and tear them into small pieces. Wash hands thoroughly. Fill a bowl with hot water and soak the chili pepper pieces for 10-15 minutes until soft. Drain, reserving ¼ cup of the soaking water.
- Transfer the soaked peppers to the bowl of a blender and add the garlic, oregano, cumin, coriander, oil, and salt. Pulse the blender a few times, and then add in the broth and reserved soaking water. Puree until liquefied.
- Place a large sauté pan over medium heat on your stovetop. Holding a fine mesh sieve over the top of the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard solids.
- Bring the sauce to a soft boil, reduce the heat to low, and simmer for 5-10 minutes, or until the consistency of the enchilada sauce. Set aside ¾ cup for the Fundido recipe.
For the Queso Fundido
- Preheat the oven to 375°F (190°C). Heat the vegetable oil in a medium oven-safe skillet set over medium heat. Once the oil is shimmering, add the diced onion and sauté for 4-6 minutes or until lightly browned. Scoop out half of the onion and set aside. Drizzle in ¼ cup of the Colorado sauce over the remaining onions in the pan. Top with half of the shredded Monterey Jack cheese and half of the shredded mozzarella cheese.
- Scatter the reserved onions over the top of the cheese in the pan and drizzle with another ¼ cup of Colorado sauce. Top with the remaining cheese.
- Bake, uncovered, in the preheated oven for 12-18 minutes, until the cheese is bubbly and browned. Pour the remaining ¼ cup of Colorado sauce over the top and garnish with the tomatoes and cilantro. Serve with warm tortillas for scooping.
NOTES
- For a quick and easy version, swap the Colorado sauce for Old El Paso Mild Red Enchilada Sauce. Tasty!
- For extra flavor, toast the tortillas in a large non-stick skillet over medium heat for 30-60 seconds per side. Fold into quarters and serve warm.
Nutrition
This tasted amazing straight out of the pan, super melty and rich!
This was delicious – used Frontera enchilda sauce – ate on warm flour tortillas –