Queso Fundido Recipe

Name: Queso Fundido
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pumpkin seeds, green and unroasted; 1 -2 leaf epazote (optional); 1 garlic clove, roasted and peeled; 4 tomatillos; 1 leaf romaine lettuce; 8 sprigs cilantro; 1 poblano chile, roasted, peeled and seeded; 1 tablespoon olive oil; 1/4 cup chicken stock (or broth); salt; 12 ounces goat cheese (or farmer's cheese or queso fresco); 2 tablespoons olive oil

Servings: persons

1/4 cup pumpkin seeds, green and unroasted
1 -2 leaf epazote (optional)
1 garlic clove, roasted and peeled
4 tomatillos
1 leaf romaine lettuce
8 sprigs cilantro
1 poblano chile, roasted, peeled and seeded
1 tablespoon olive oil
1/4 cup chicken stock (or broth)
salt
12 ounces goat cheese (or farmer's cheese or queso fresco)
2 tablespoons olive oil

1
In a skillet, dry roast the pumpkin seeds for 5 minutes or until they finish popping. Let cool.
2
Combine pumpkin seeds in a blender with the epazote, garlic, tomatilllos, lettuce, cilantro, poblano, 1 tablespoon olive oil, stock and salt and puree.
3
Cut cheese into 4 slices and put a slice in each of 4 gratin dishes. Brush tops of cheese with 2 tablespoons olive oil and then place under the broiler and broil until brown and bubbly (5 minutes).
4
Pour pumpkin pesto around the cheese and serve with tortilla chips (it is pretty with the colored chips).

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup pumpkin seeds, green and unroasted, 1 -2 leaf epazote (optional), 1 garlic clove, roasted and peeled, 4 tomatillos, and more.

Yes, Queso Fundido falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Queso Fundido

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