Here is what you’ll need to whip up some queso fundido:

• 8 oz bag shredded Monterey Jack cheese
• 10 oz Queso Fresco
• 1 package corn tortillas
• 1 cup mushrooms
• 1 small yellow onion
• 1 poblano pepper
• 1/8 cup corn or vegetable oil
• Oven proof ramekins (I used these by Le Creuset)
• 1 sausage link (vegan sausage or chorizo) – optional

Step one: Preheat oven to broil. Dice onion, and sausage and slice mushrooms.

Step two: Broil poblano pepper for 15-20 minutes until skin begins to shrivel and brown. Shred Queso Fresco while pepper cooks.

Step three: Once cool enough to touch, dice poblano pepper and set aside.

Step four: Cover bottom of frying pan with thin layer of oil and add onions. Cook over medium-high heat about 4 minutes until they begin to brown.

Step five: Add poblano pepper and continue cooking for about 2-3 minutes.

Step six: Add mushrooms and cook for only 2 minutes.

Step seven: Set aside sauteed veggies and heat up sausage. Be careful not to overcook as you will be baking it shortly after.

Step eight: Preheat oven to 375 and fill 1/4 of ramekin with cooked veggies and sausage.

Step nine: Pack cheese tightly with clean hands into ramequins alternating spoon fulls of Monterey Jack and Queso Fresco. If using sausage, top with excess.

Step 10: Wrap corn tortillas in foil and bake along with cheese mixture in oven for approximately 25 minutes, or until cheese is melted and lightly browned along the edges.

Step 11: Serve your queso fundido with warm corn tortillas and enjoy!

Tip: Accompany your cheese with a glass of Budlight’s Lime-A-Rita. Not in the mood to cook? Local San Franciscans, head over to Colibri Mexican Bistro and indulge in an order of queso fundido!

This recipe was derived from What’s Gaby Cooking, the Cooking Channel, and multiple occasions dining out at the one-and-only, El Gato Negro in New Orleans, Louisiana.

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