Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-ounce) can diced tomatoes, drained
- 1 (8-ounce) package cream cheese, softened
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Cast iron skillet or oven-safe dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a cast iron skillet or oven-safe dish, heat the vegetable oil over medium heat.
3. Add the onion and jalapeño pepper and cook until softened, about 5 minutes.
4. Add the garlic, cumin, chili powder, salt, and black pepper and cook for another minute.
5. Add the diced tomatoes and cook for 2-3 minutes until the liquid has evaporated.
6. Add the cream cheese and stir until melted and combined with the tomato mixture.
7. Add the shredded Monterey Jack cheese and stir until melted and combined.
8. Sprinkle the chopped cilantro on top.
9. Bake in the preheated oven for 10-15 minutes until bubbly and golden brown on top.
10. Serve hot with tortilla chips or warm flour tortillas.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 27g
- Carbohydrates: 6g
- Protein: 13g
Substitutions for ingredients:
- Vegetable oil: Canola oil or olive oil
- Onion: Shallot or green onion
- Jalapeño pepper: Serrano pepper or poblano pepper
- Ground cumin: Ground coriander or smoked paprika
- Chili powder: Ancho chili powder or chipotle chili powder
- Diced tomatoes: Crushed tomatoes or tomato sauce
- Cream cheese: Mascarpone cheese or goat cheese
- Monterey Jack cheese: Cheddar cheese or pepper jack cheese
- Fresh cilantro: Fresh parsley or fresh oregano
Variations:
- Add cooked chorizo or ground beef for a heartier dip.
- Use different types of cheese such as queso blanco or queso fresco.
- Add a can of black beans or corn for extra texture and flavor.
- Top with sliced avocado or diced tomatoes before serving.
Tips and tricks:
- Make sure the cream cheese is softened before adding it to the skillet.
- Use oven mitts when removing the skillet from the oven as the handle will be hot.
- If the dip is too thick, add a splash of milk or cream to thin it out.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dip in the microwave or oven until warmed through.
Presentation ideas:
- Serve the dip in the cast iron skillet for a rustic presentation.
- Transfer the dip to a serving bowl and garnish with additional cilantro.
Garnishes:
- Fresh cilantro
- Sliced avocado
- Diced tomatoes
- Sliced jalapeño peppers
Pairings:
- Tortilla chips
- Warm flour tortillas
- Sliced baguette
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dip is too thick, add a splash of milk or cream to thin it out.
- If the dip is too thin, add more shredded cheese to thicken it up.
Food safety advice:
- Make sure to cook the dip to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover dip in the refrigerator and discard after 3 days.
Food history:
- Queso fundido is a popular Mexican dish that originated in northern Mexico and is typically made with melted cheese and chorizo.
Flavor profiles:
- Creamy, cheesy, spicy, tangy
Serving suggestions:
- Serve the dip as an appetizer or snack at a party or gathering.
- Pair with a cold beer or margarita for a refreshing drink.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican