This skillet queso fundido is pure cheesy goodness that comes together in minutes with just 3 ingredients. Pass the chips!
It’s seriously the best of the best! Creamy with the most amazing layer of cheese crisp around the edges. To die for!
We fell in love with this queso when we were in Punta Mita last December. We ordered it at our favorite restaurant, Si Señor, and it was love at first bite. We couldn’t stop digging in with our chips and spooning it into homemade tortillas. Our conversation literally paused from the moment we started eating it until the moment it was all gone. And the first thing we said to each other after devouring it was: “WOW!…how about another round?!”
So that’s exactly what we did! Another round of queso fundido along with another round of the best cucumber jalapeño margaritas EVER. And we did again the next day and the next day and the next day until we had to come home. Take me back to Punta Mita and Si Señors!
The last day we were there, I just had to ask how they make their skillet queso fundido. I knew we would be craving it once we got home and that we would be on a mission to recreate it, so why not just ask?! I asked our favorite waiter and he kind of chuckled with his response: “it’s just cheese, two kinds of cheese, melted in a skillet!”. Haha!
Okay, okay! “But what kind of cheeses, please?!” As long as I got this, I knew we could do it. 😉 😉
“Good quality monterey jack and manchego.” Yes! Let the queso fundido enjoying continue at home…
The key to great skillet queso fundido is melting the cheese over medium-high heat and stirring it constantly until bubbling and melted, about 4-5 minutes. Easy-peasy & oh so cheesy…
We make this queso fundido at least once a week and it brings back so many wonderful memories of Punta Mita and our obsession with Si Señors. I think our version would make them proud! 🙂
Enjoy!
xoxo,
- 2 cups shredded monterey jack cheese
- 2 cups shredded manchego cheese
- 2 tablespoons green tomatillo salsa
- Set a large cast-iron skillet over medium-high heat. Add shredded cheese and stir constantly with a wooden spoon until melted and bubbling with a thin layer of cheese crust around the edge, about 4-5 minutes. Spoon tomatillo salsa over melted cheese and serve in skillet with tortilla chips and/or tortillas.
Recipe by Maegan Brown/Photography by Madison Mentesana
Do you have a favorite tomatillo salsa? We keep trying different brands, but haven’t found one we just love yet?
Hi Evan! This is our favorite: http://www.seriouseats.com/recipes/2009/04/grilling-tomatillo-salsa-recipe.html I’ve roasted the tomatillos in the oven instead of grilling and both ways turn out great. Enjoy!
Is there a trick to keeping the cheese melted we found that it solidified super fast – otherwise we loved the taste
Hi Crista! You could add a little milk to it just before serving to thin it out a bit which will make it stay melty longer. Or you could keep it warm in a small slow cooker or electric fondue pot while you enjoy it. Hope this helps.