How to make queso fundido. Video by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
On a beautiful evening in Valencia, Spain as we watched the setting sun, Rick and I celebrated our 39th wedding anniversary with some Cava (local champagne), and a beautiful presentation of queso fundido. The appetizer was prepared with local cheeses in complementing flavors showcasing nuttiness, herbal undertones and a delightful sweetness from the roasted cherry tomatoes that decorated the rim of a small cast iron pan. I was surprised to see it on the menu and even more surprised to see it executed well without the common pepper, whether green chile or jalapeño, that is normally found in southwestern versions.
Well, this is a dish with uncommon flexibility and one that I hope you will make and enjoy. I am still experimenting with the many variations that could change the face and flavor of this wonderful appetizer to accommodate many parties and gatherings from formal dinner party settings to outdoor barbeques. There are so many flavors and textures of cheese available in our markets today that the base of this dish could accommodate but I highly recommend that you limit your cheese selections to three varieties at a time that include one soft cheese and two others that are melting types whose flavors play well together.
In the accompanying video, I have used cream cheese, smoky gouda and white cheddar. These three cheeses have very mild flavors which is what I wanted since I wanted to showcase green chile and roasted tomatoes this time around. I added black olives because they happened to be on hand in the refrigerator and they have such a mild flavor that would not overpower the green chile. With this particular trio, I might have also sauteed some sweet onions and mushrooms to go for an earthy flavor that you could pair with a hearty red like a Malbec or, you might try sauteed red peppers and artichoke hearts but whatever combination you choose, make sure that you sauté them with some good olive oil before adding them to the cheese mix to maximize flavor and avoid undercooked veggies that would disrupt the creamy texture of this delicious appetizer.
Queso fundido is nothing more than baked cheese and while we have all loved the dinner party with baked brie and fig jam or baked goat cheese with honey, this app is about the blend of cheeses as well as the savory additions. Queso Fundido is a traditional Mexican appetizer served with soft, warm corn tortillas and served to share like fondue. It was developed in the state of Chihuahua using the local Mennonite cheese available there year round. It was quickly adopted state side beginning in El Paso and now found everywhere, but originally, it was campfire fare that was made with local soft cheese and chorizo. The adaptability of the cheese base makes for a never-ending application of ideas. Let your imagination run wild with creative combinations that suit your tastes. Try adding a green garnish like chopped cilantro or scallions and maybe a side of lime wedges to lighten the richness with a citrus twist and since we have lime wedges out, don’t forget the tequila! It really is a party starter and a delicious new option to the old nacho scene. Superbowl Sunday is around the corner.
Ingredients
3 ounces cheddar cheese in cubes
3 ounces asadero cheese in cubes
3 ounces cream cheese
½ cup chopped green chile
6-8 cherry tomatoes sliced in half
10-12 black olives
2 tablespoons olive oil
Finely chopped cilantro or scallions for garnish or maybe a couple sprigs of rosemary
Preheat oven to 450°
Brush a small oven safe dish or pan with oil. Arrange cheese cubes in pan with dollops of cream cheese and arrange green chile, olives and tomatoes in a pleasing pattern. It is ok if it piles up a bit, it will melt down. Place in hot oven for 17-20 minutes until cheese has melted and is bubbly. Remove from heat and place on rack or cheese board. Garnish if desired. Serve hot with warn tortillas, toasty bread or crispy chips.
4 Servings
Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at www.pajaritopress.com.
Queso Fundido. Photo by Liddie Martinez