Vegetarian Queso Fundido
Transform your appetizer game with this irresistible Vegetarian Queso Fundido, a savory and cheesy twist on the classic Mexican dish. Loaded with vibrant flavors, this recipe combines sautéed onions, smoky poblano peppers, earthy cremini mushrooms, juicy cherry tomatoes, and a zesty kick of garlic and cumin. Melted Monterey Jack and sharp cheddar cheeses create a luscious, gooey topping that pairs perfectly with warm tortillas for the ultimate dip or taco filling. Ready in just 35 minutes, this crowd-pleaser is finished with fresh cilantro and a squeeze of lime for a bright, citrusy finish. Whether you're hosting a game night, potluck, or casual dinner, this skillet-baked vegetarian queso fundido is guaranteed to be a hit.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 large poblano pepper, seeded and diced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 cup cherry tomatoes, halved
- 1.5 cups Monterey Jack cheese, shredded
- 1.5 cups sharp cheddar cheese, shredded
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 corn or flour tortillas, warmed for serving
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-proof skillet, heat the olive oil over medium heat.
Add the chopped onion and diced poblano pepper to the skillet and sauté until the onion becomes translucent, about 5 minutes.
Stir in the sliced mushrooms and continue to sauté for another 4 minutes until the mushrooms are tender.
Add the minced garlic and ground cumin to the skillet, cooking for about 1 minute until fragrant.
Mix in the cherry tomatoes and cook for an additional 2 minutes, allowing the tomatoes to soften slightly.
Remove the skillet from heat and stir in the shredded Monterey Jack and sharp cheddar cheeses until evenly distributed among the vegetables.
Season with salt and black pepper, adjusting to taste.
Transfer the skillet to the preheated oven and bake for 5-7 minutes, until the cheese is fully melted and bubbly.
Garnish with chopped fresh cilantro and serve immediately with lime wedges and warmed tortillas on the side.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 22.1 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2866 mg | 220% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2618 mg | 56% | |
*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.
