At #CasaMarcela, we love appetizers almost as much as the main course and dessert; hence, the creation of this oh-so-good, finger-licking queso fundido made with that #DeLaLuz touch for you to enjoy. Not only is it delicious, but it sets you ahead in the game: you can prepare the poblanos a day before your event and the rest is just easy peasy lemon squeezy. And, if you don’t want to deal with warming up tortillas, it’s easy to make some homemade tortilla chips in advance or to pick some up at your local grocery store!
Buen provecho! May your days be merry and bright!
With love, Marla
Poblano and Corn Queso Fundido
(Appetizer serving 4 to 6)
Ingredients
- 2 tablespoons butter
- 1/2 onion, thinly sliced
- Kosher salt, to taste
- 6 poblanos, charred, stemmed, seeded and julienne cut
- 1 cup corn
- 4 cups monterrey jack cheese, shredded
- Oil, for greasing
- Corn tortillas
- Cilantro leaves, for garnish
Directions
Preheat oven to 350 F degrees.
In a medium saucepan on medium high heat melt butter. Add onions and sauté until translucent for about 5 minutes. Season with a pinch of salt. In a bowl combine onions, poblanos, corn and cheese. Toss ingredients together. Grease an iron cast skillet with oil. Add cheese mixture and bake for about 25-30 min until cheese has completely melted. Serve immediately with warm tortillas heated directly over a gas burner. Add cilantro leaves as garnish and enjoy!