Roasted Poblano Queso Fundido
Servings: 8
Calories: 149kcal
Ingredients
- 1 ½ tablespoons unsalted butter
- 1 garlic clove, minced
- 1 teaspoon minced Mexican oregano or 2 teaspoon dried Mexican oregano
- 1 roasted poblano, diced
- corn kernels from 1 ear of corn (about 2/3 cup)
- 4 ounces beer (of choice)
- 8 ounces shredded pepper-jack cheese Mozzerella and fonitna work too
- juice ½ lime
- salt and pepper to taste
- cilantro, optional
Instructions
- Place a small pot over medium-high heat and melt butter.
- Add garlic, oregano, poblano, and corn and sauté for 3 to 4 minutes.
- Stir in beer and turn heat down to simmer. Simmer mixture until most of the liquid has evaporated.
- Toss the shredded cheese with the lime juice and set aside.
- Lower the stovetop heat to low and begin adding the cheese, 2 ounces at a time (stirring constantly with a wooden spoon).
- Once all the cheese has been added, continue to stir until the mixture is smooth. Lightly season with salt and pepper.
- Transfer to a serving dish and top with chopped cilantro, if using.
- Serve immediately with fresh tortilla chips.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 154mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 217mg | Iron: 1mg