Smoky Chipotle Queso Fundido with Crispy Corn Tortillas

Allergens

Dairy, Gluten (from corn tortillas)

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 3 oz cream cheese, softened
• 2 chipotles in adobo sauce
• 1/2 cup whole milk
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 12 corn tortillas, cut into triangles
• Cooking spray or oil for frying

Instructions

1. Preheat your oven to 350°F (180°C).
2. In a blender or food processor, combine chipotles in adobo sauce, cream cheese, cumin, garlic powder, salt, and pepper. Blend until smooth.
3. In a medium saucepan over low heat, mix the shredded Monterey Jack and cheddar cheeses with the chipotle mixture and milk. Stir continuously until the cheese is melted and the sauce is smooth.
4. Spray or lightly fry corn tortilla triangles in batches until crispy. Drain on paper towels.
5. Pour the smoky chipotle queso into a large oven safe dish and bake for 20 minutes, or until bubbly and slightly golden around the edges.
6. Remove from the oven, allow to cool slightly, and serve with crispy corn tortilla chips.

Chef’s Insight

The perfect balance of spicy and creamy, this dish is sure to become a favorite at any gathering.

Notes

For a more authentic touch, serve this dish with a side of refried beans.