Butternut Squash Queso Fundido

10 Servings

A fresh take on a favorite Mexican appetizer.

Ingredients

  • 1 teaspoon canola oil

  • ¾ cup diced red onion

  • 1½ tablespoons all-purpose flour

  • ¼ cup unsalted chicken stock

  • 1 (10-ounce) package frozen butternut squash puree, thawed (or one medium butternut squash, roasted and pureed)

  • 1 tablespoon minced chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce

  • 3 ounces shredded Oaxaca or part-skim mozzarella cheese (about ¾ cup), divided

  • 3 ounces shredded (reduced-fat, optional) 4-cheese Mexican-blend cheese (about ¾ cup), divided

  • ⅓ cup very thinly sliced radishes

  • ¼ cup fresh cilantro leaves

  • 3 tablespoons sliced green onions

  • 2 tablespoons thinly sliced jalapeño pepper

Accompaniments

  • Tortilla chips or small tortillas

  • Celery sticks (optional)

Directions

  1. Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes, stirring constantly. Whisk in stock, squash, chipotle, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts.

  2. Preheat broiler to high.

  3. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and celery sticks, if desired.

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