Veggie loaded jalapeno queso fundido
Servings
4-6
Total time
30
minutesForget those canned tomatoes and that block of yellow cheese (you know the one.) This queso is a fresh approach that will have everyone gathered round, chips in hand. Use this as a party dip, a topping for tacos or roll into a tortilla. Big flavor and warmth come from our Jalapeno Extra Virgin Olive Oil, Mojave Garlic Pepper Seasoning and convenient, canned diced jalapenos.
Ingredients
12 oz Oaxaca Cheese
1 bell pepper sliced
1/2 red onion, sliced
1 banana pepper, sliced
1 tomato, chopped
1 Tbsp Mojave Garlic Pepper
1 cup canned, drained & rinsed, black beans
1 cup fresh or frozen corn
1 Tbsp canned diced jalapenos
Big handful shredded cheddar jack
Fresh cilantro and tomatoes for garnish
Pickled cabbage for garnish
Instructions
- Preheat oven to 375°F.
- Set a cast iron skillet over medium high heat. Drizzle in Jalapeno Extra Virgin Olive Oil. Add in the onion, bell pepper, banana peppers and Mojave Garlic Pepper. Saute to soften a bit and so that they brown a bit. But not too much. You want them to have some “bite” in the dip! About 4 minutes.
- Add in the tomatoes, beans, corn and diced jalapenos. Stir to combine and heat through. Turn off the heat. Add in the cheeses.
- Move to the oven and bake until the cheese is melted and beginning to brown on the edges. About 5 minutes.
- Serve with tortilla chips or soft flour tortillas. Be sure to garnish with lots of Pickled Cabbage!
2 Comments
You left out the tomatoes in the ingredient list.
Thanks for letting me know! I’ve fixed it!