Martha Stewart Queso Fundido starts with an easy twist: creamy goat cheese folded into cubed mozzarella with charred poblano and serrano chiles. The whole skillet goes under the broiler until bubbly and browned, a one-skillet party dip ready for game day.
Serve it straight from the skillet with tortilla chips, jicama sticks, and radishes for a crowd-pleaser appetizer. Cube the mozzarella small so it melts evenly and the goat cheese can swirl through without clumps.
Martha Stewart Queso Fundido
Course: AppetizerCuisine: American, MexicanDifficulty: Easy6
servings25
minutes12
minutes320
kcalGooey, stretchy mozzarella swirled with tangy goat cheese, bubbled under the broiler until golden brown with pockets of charred chile and soft onion throughout.
Ingredients
1 tablespoon extra-virgin olive oil
1 large poblano chile, seeded and cut lengthwise in quarters, then crosswise in ¼-inch strips (1 cup)
1 onion, thinly sliced (1 ¼ cups)
Kosher salt
1 serrano chile, thinly sliced, seeded if desired (1 tablespoon)
1 pound low-moisture mozzarella (such as Polly-O), cut into ½-inch cubes
6 ounces fresh goat cheese, crumbled
Jicama sticks, radishes, and tortilla chips, for serving
Directions
- Preheat the broiler: Preheat broiler with rack 4 inches from heating element.
- Char the chiles and onion: Heat a large ovenproof skillet over medium-high. Swirl in oil. Add poblano and cook, 3 minutes. Add onion and season with salt. Cook until onion is softened and poblano is slightly charred, 4 minutes. Add serrano and cook until softened, 2 minutes more.
- Add cheese and broil: Remove from heat. Add both cheeses. Broil until bubbly and browned in spots, 2 to 3 minutes. Serve with jicama sticks, radishes, and tortilla chips.
FAQs
What cheese can I use instead of goat cheese in queso fundido?
Cream cheese works as a 1:1 swap if goat cheese is too tangy for your taste. You will lose some of that sharp edge, but the melt and texture stay close. Queso fresco crumbled on top after broiling is another option, though it will not melt into the mozzarella the same way.
How long does leftover queso fundido last in the fridge?
It keeps in the fridge for up to 3 days in a sealed container. Reheat it in a 350 degree oven for about 10 minutes until bubbly again, since microwaving makes the mozzarella rubbery. The texture is best the day you make it, but the reheated version still pulls and stretches.
Can I prep queso fundido ahead of time?
You can saute the chiles and onion up to a day ahead and store them in the fridge. When you are ready to serve, add the cheeses to the cold skillet with the vegetables and broil for 4 to 5 minutes instead of 2 to 3, since everything starts cold. This makes it a solid option for parties where you want hot food without last-minute cooking.
Do I need a cast iron skillet for queso fundido?
Any ovenproof skillet works: stainless steel, carbon steel, or enameled cast iron. The key is that it can go under the broiler safely, so skip anything with a plastic or wooden handle. A 10-inch skillet is the right size for this amount of cheese, since a larger pan spreads it too thin to stay gooey.
Why did my queso fundido turn out greasy instead of stretchy?
The most common cause is broiling too long, which makes the fat separate from the cheese. Pull it out as soon as you see golden brown spots, usually at the 2 to 3 minute mark. Using low-moisture mozzarella like Polly-O matters here too, because fresh mozzarella releases water that makes the whole thing soupy instead of stretchy.
