Low Sodium Queso Fundido
Indulge in the bold, savory flavors of a classic cheesy dip with a heart-healthy twist in this Low Sodium Queso Fundido recipe. Perfect for gatherings or game-night snacks, this dish combines seasoned low-sodium chorizo, sweet white onion, smoky poblano peppers, and vibrant tomatoes, all layered under a blanket of gooey Monterey Jack and low-sodium mozzarella cheese. Easy to prepare in just 40 minutes, this skillet-baked masterpiece is finished with fresh cilantro and a touch of black pepper for an irresistible flavor profile. Serve hot with tortilla chips or warm tortillas for dipping, and enjoy a lighter take on a Mexican favorite without sacrificing flavor or comfort. Whether you're watching your sodium intake or just looking for a crowd-pleasing appetizer, this deliciously melty queso fundido recipe won't disappoint!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 8 ounces Low sodium chorizo
- 1 medium White onion, finely chopped
- 1 medium Poblano pepper, seeded and diced
- 2 cloves Garlic, minced
- 2 medium Tomatoes, diced
- 2 cups Monterey Jack cheese, shredded
- 1 cup Low sodium mozzarella cheese, shredded
- 2 tablespoons Cilantro, chopped
- 0.25 teaspoon Freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe skillet over medium heat.
Add the low sodium chorizo to the skillet, breaking it apart with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes.
Remove the chorizo from the skillet using a slotted spoon and set aside.
In the same skillet, add the chopped onion and diced poblano pepper. Sauté until the onion is translucent and the pepper is softened, about 5 minutes.
Stir in the minced garlic and diced tomatoes. Cook for an additional 2 minutes until the garlic is fragrant and the tomatoes have softened.
Return the chorizo to the skillet and mix all ingredients thoroughly.
Remove the skillet from heat and evenly spread the mixture across the bottom.
Sprinkle the shredded Monterey Jack and low sodium mozzarella cheese evenly over the top.
Place the skillet in the preheated oven and bake until the cheese is melted and bubbly, about 10-12 minutes.
Carefully remove the skillet from the oven and sprinkle with chopped cilantro and freshly ground black pepper.
Serve immediately with tortilla chips or warm tortillas for dipping.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.7 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2519 mg | 194% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1967 mg | 42% | |
*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.
