Chipotle Queso Fundido Dip
Chipotle Queso Fundido Dip is one our favorite winter appetizers. I start this queso dip by cooking peppers, onions, garlic, and jalapenos until they’re soft and tender. Then, I stir in a beer, cheddar, and Monterey Jack cheese mixture. Finally, I serve the dip with crisp vegetables and corn tortilla chips. We like this dip for several reasons. First of all, I like that I can make this dip in less than thirty minutes. Secondly, I like that I can make this dip ahead of time. Thirdly, I like how well this dip goes with any Tex-Mex meal. I especially like serving it with fajitas . This dip also goes great with steak dinners and tacos. And, lastly, we all love how rich and creamy cheese this dip is.
The Equipment I Used
- A Saucepan-I use a three-quart saucepan to make my dip.
- A Whisk- You’ll need this to stir the cheese into the beer.
- A Skillet or Bowl- I like to serve this dip in a mini cast iron skillet or a small bowl. You could also serve it in a fondue pot to keep it warm.
The Ingredients Needed for Chipotle Queso Fundido Dip
- Cheese- I really like the Cabot brand Monterey Jack Cheese and Extra Sharp Cheddar Cheese.
- Jalapeno peppers- I add these to my dip. But I remove the seeds and membranes. That makes the jalapenos fairly mild rather than spicy.
- Beer- I use a pale ale as the liquid base for this dip.
- Cornstarch- You’ll need this to thicken the dip and hold everything together.
How I Made my Warm Cheese Dip
- First, I cooked the vegetables. It’s important to cook the onions and peppers until they are soft, but not burnt.
- Then, I heated the beer and whisked in the cheeses. It’s important to whisk in the cheese gradually, not all at once.
- Finally, I poured the dip into a serving dish and topped it with some fresh veggies to make it pretty.
If you like cheese, you need to try this rich and creamy Chipotle Queso Fundido Dip.
Chipotle Queso Fundido Dip
Ingredients
- 2 tsp. extra virgin olive oil
- ½ cup minced onion
- 2 tbsp. minced jalapeno
- 1 tbsp. minced garlic
- ¼ cup chopped red bell pepper
- 2 tbsp. chipotle peppers in adobo sauce, minced up
- ½ cup pale ale or other beer
- 1 cup each shredded Monterey Jack cheese and Extra Sharp Cheddar Cheese
- 2 tsp. cornstarch
- ¼ tsp. paprika
Instructions
- In a skillet, heat the olive oil on medium heat and cook the onion, jalapeno, garlic and red pepper. Cook until the vegetables are crisp tender. Stir in the chipotles. Cover and keep warm while you make the cheese fondue.
- In a three-quart saucepan, bring the beer to a boil. As the beer is heating, toss the cheeses with the cornstarch. Then, turn the heat to low, and slowly whisk in the cheese until it melts completely. Add the paprika. Mix the melted cheese into the vegetables and pour it into a serving bowl. You can make this ahead of time and heat it up in the microwave.
