Chef's Quick Tip: Queso Fundido

Chef Colt Taylor Los of Charros Cantina shows Tina Redwine how to make queso fundido.

News 12 Staff

May 3, 2022, 4:27 PM

Updated 709 days ago


Chef Colt Taylor Los of Charros Cantina shows Tina Redwine how to make queso fundido.   
Queso Fundido
1 cup Asadero cheese, shredded (or Monterey Jack)
1 cup Mennonite/Chihuahua cheese, shredded (or Mozzarella)
1 cup garnish (This can be anything, from fresh pork chorizo to sauteed mushrooms or peppers - We will use some blistered shishito peppers, quickly fried and tossed in a tsp of salt.)
2 TBS queso fresco
10 flour tortillas
Spray a cast iron pan or nonstick pan with cooking spray. Add the shredded cheeses, and cook on medium high flame.
In a separate pan, torch the flour tortillas on both sides over an open flame for about ten seconds to get a small char.
Meanwhile, prepare your garnish of choice (or just stick to classic cheese). For this recipe, we will be using blistered shishito peppers.
When the cheese is bubbling and melted, add the garnish, and finish with crumbled queso fresco and a side of toasted flour tortillas.

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