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
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.
Preheat broiler to high.
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.