Green Queso Fundido
Transform your appetizer game with this vibrant Green Queso Fundido, a rich and creamy twist on a Mexican classic. Made with smoky roasted poblano and jalapeño peppers, tender baby spinach, and a trio of cheeses—Monterey Jack, sharp cheddar, and crumbly queso fresco—this melty dip oozes bold flavors in every bite. A touch of garlic, sautéed onion, and fresh cilantro brighten the dish, while a quick broil at the end creates an irresistible golden crust. Perfect for sharing, this queso fundido pairs beautifully with tortilla chips, crisp veggies, or warm tortillas for dipping. Whether you're hosting a party or craving comfort food, this cheesy masterpiece is guaranteed to impress.
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Recipe Information
Ingredients
- 2 large Poblano peppers
- 1 medium Jalapeño pepper
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 cups Baby spinach
- 0.5 cup Cilantro leaves, chopped
- 2 cups Monterey Jack cheese, shredded
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Queso fresco, crumbled
- 0.5 cup Whole milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven’s broiler to high. Place the poblano peppers and the jalapeño pepper on a baking sheet and roast under the broiler, turning occasionally, until their skins are blackened and blistered (about 7-10 minutes).
Remove the peppers from the oven, place them in a heatproof bowl, and cover with plastic wrap or a plate to trap the steam. Let them sit for 10 minutes to loosen the skins.
Peel the skins off the peppers and remove the seeds and stems. Chop the peppers finely and set them aside.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped roasted peppers, baby spinach, and cilantro. Cook until the spinach is wilted (about 2-3 minutes).
Reduce the heat to low, then stir in the shredded Monterey Jack and cheddar cheeses, crumbled queso fresco, and milk. Stir continuously until the cheeses are fully melted and combined into a smooth sauce.
Season the queso fundido with salt and pepper, adjusting to taste.
Optional: Place the skillet under the broiler for 2-3 minutes to create a bubbly, golden top layer.
Serve immediately with tortilla chips, fresh veggies, or warm tortillas for dipping.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 24.8 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 3352 mg | 258% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
