I’m so excited to share this Chipotle Queso Fundido Skillet recipe with you today. Up here in the Northeast we’re finally hunkered down for winter. Prior to this week, it’s been pretty mild around here, but Old Man winter is baring his teeth just a bit with subzero temps, bone-chilling wind chills and the threat of a Nor’ easter in the forecast.
So count me in with the bears. I hibernate in my cave when it’s this wicked cold. Yeah wicked.
So I’m not exactly going anywhere and I’ve been craving this Queso Fundido dish from Margarita’s Restaurant. Wondered if I could recreate it at home.
Whenever we go to Margarita’s I always order the same thing. Just ask Jon. The Queso Fundido appetizer as a meal. With a delicious side of margarita. (We go if we have one of those $10 Margarita coupons. The ones they send for your birthday.)
So queso fundido actually means “molten cheese”, and that’s what this recipe is all about. Molten cheese. Woot woot. Cheddar and monterey jack. Melty, stretchy, hot molten cheese. Shredded chicken and salsa. Sweet tomatillo and smoky chipotle sauces.
Oh. My. Word.
This combination is smoky, spicy and sweet simultaneously. Awesome. And this Chipotle Queso Fundido Skillet tastes every bit as good as the one at Margarita’s. Scout’s honor. You can easily serve this for an appetizer, but I like it as a main dish served with restaurant-style tortilla chips. Delish!
So pile all the ingredients in the right order in an oven-safe skillet. Pour the tomatillo sauce all around the edges, then bake at 400° until the cheese is hot and melty, 5-10 minutes.
Chipotle Queso Fundido Skillet
Note: you gotta eat this immediately while the cheese is melty. That’s the magic of this dish. That amazingly stretchy, smoky chipotle cheese.
I found all the ingredients for this dish in the Mexican section of my grocery store. Following is an ingredient list and detailed instructions. Everyone’s got a different size skillet, so just eye it for the amounts, add more of what you love… and you’re good to go!
Chipotle Queso Fundido Skillet
Ingredients
- Shredded rotisserie chicken
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
- Favorite salsa
- Tomatillo verde sauce
- Traditional chipotle sauce
- Optional garnish: chopped green onion and fresh tomato
- Tortilla chips
Instructions
- Preheat oven to 400°.
- Place shredded chicken in the center of an oven safe skillet, leaving about an inch around the edges.
- Top with your favorite salsa, as much as you like.
- Cover with shredded cheddar and monterey jack cheeses.
- Sprinkle chipotle sauce on top.
- Pour tomatillo verde sauce all around the edges.
- Bake in a 400° oven for 5-10 minutes until cheeses are melted.
- Optional garnish: chopped fresh green onion and tomatoes.
- Serve immediately, with tortilla chips.
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Michelle | A Dish of Daily Life says
I am sad to admit, I could probably eat the whole thing myself. I could go for some now actually! 🙂 Definitely want to try this recipe! Enjoy the snow! We’re getting it too.
Melanie @ Melanie Cooks says
Such yummy cheesy goodness! I can never get enough Mexican food! This looks mouthwatering!
Kellie @ Gratefully Vintage says
I am so going to make this! It was funny I said “oh my word” out loud because this looks so delicious and then you wrote “Oh my word”!!! Thank you for posting this.
Kristen @ A Mind Full Mom says
Allie, it does sound like winter is about to really hit you hard! But I would happily be stuck inside if I was eating this and snuggled up with my family. Your dip looks amazing. Stay safe and warm!!
Jessica @ Stuck On Sweet says
Yum! I love cheesy dips but have never thought about making one at home like this – looks pretty easy and of course deeeelicous.
Judy says
Glad that today is before-the-storm -go-to-market day for bread and milk! Lesseee now… add a rotisserie chicken, some tomatillo verde sauce, a little traditional chipotle sauce, — there, that should do it! We’ll enjoy having something new to enjoy by the woodstove, and thanks for another treat, Allie! (BTW, tried your Arroz Caldo for the first time this week — do I ever love that soup!)
Shashi at RunninSrilankan says
Allie, when I saw this on Facebook, I would never have thunked that it had only 6 ingredients and came together so easily! Looking at the ingredient list this would be “fun-indeedio” for my tastebuds to munch on! 🙂
BTW, “subzero temps, bone-chilling wind chills and a Nor’ easter” would have me hibernating with the bears too – if anyone poked me awake, they better have a skillet of chipotle queso fundido to simmer me down with! 🙂
Stay warm and safe my friend! xo
Karen @ On the Banks of Salt Creek says
I guess I’ll just pretend it is sub zero here and whip this up and eat it all myself. I don’t think I would get very far with my guys. They would pounce on this in a nano second.
Stay warm and safe.
Hugs,
Karen
Cheyanne @ No Spoon Necessary says
We are supposed to get a snow storm starting tonight and our driveway is up on a hill and winding, so I have a feeling we aren’t going to be leaving the house for at least a day. That calls for lots of cheesy queso! I love queso fundido and yours with chipotle looks delicious, Allie! I would totally be fine, staying home in my jammies and devouring vats of this! 🙂 YUMMMMMM! Cheers, my dear… to hibernating. xoxo
Christy Smith says
Yum!! Right in time for Super Bowl weekend! Do you think this dish could be made in the crockpot so there’s a way to keep it warm for awhile?
Allie says
Christy, I don’t see why not. In fact, that’s brilliant — would keep the cheese melted! Do let me know if you try!
Tracy says
Allie, I will have this picture in my mind all day! This looks amazing!! So quick and easy with ingredients I usually have on hand. Can’t wait to make this for Saturday’s big game. Woot woot!!
Allie says
Ha ha. It sure is a good day for this today, isn’t it Trac. All blustery and blowy out. It will be perfect for game day on Saturday. My kids absolutely loved it. They said there was just one problem: not enough!!! Next time I will have to make 3 skilletfuls, because 2 didn’t cut it.
Susie Mandel says
This has Julia written all over it. Sounds delicious!! Might just have to add the margarita to it, too. 😉
laura dembowski says
Is it wrong I could just eat this for dinner? I mean it has protein and calcium from the dairy, vegetables. 🙂
Nancy mcmahan says
OK call me a pig but I am sure I could eat most of that my self. Looks fantastic.
Cynthia | What A Girl Eats says
This is a seriously dangerous appetizer! I could do a lot of damage to that dish!
mandi Korn says
Ohhhhhh, my goodness this looks divine:o) We will hunkering down here too, we are in for a beast of a storm and are actually nervous and excited all at once. Thanks for sharing this recipe, looks too good for words
Kennedy Cole@ KCole's Creative Corner says
Mexican food has always been my favorite, especially when it’s loaded down with cheese, so this is right up my alley! Plus, it looks so easy to put together! Love it! 😀
Megan Keno says
I love this idea! Perfect for Taco Tuesday or Super Bowl Sunday!
Ramona W says
We are also having this horrible weather… can we just hunker down together and polish off a skillet of fundido!!! Yummed and Stumbled your post as well. 🙂
Carina says
Ask me what we are having tomorrow evening when we hunker down to watch a movie? (because honestly that is all I want to do this Saturday night!). You guessed it! Thanks for this delicious and fun idea! 🙂 Have a wonderful weekend, Allie. Xo
Erin says
How could you not love a dish called molten cheese??? This looks awesome. I’ve never tried to make it at home but now I will have to try!
Erin @ Miss Scrambled Egg says
This would go over so well with my boyfriend. He’s trying really hard to eat healthier these days, but maybe on a cheat day I’ll surprise him with this beauty and a couple of his favorite beers.
Susan says
How much of each ingredients do you use?
Allie says
Hi Susan – great question. Skillets are all diff. sizes, so it depends on the skillet size I’m using and the number of people being served. I cover the bottom of the pan with shredded chicken and just layer ingredients on top of that ’til its’ covered. It really varies by how many I’m serving. I made 2- 10″ skillet-fulls of this for our family of six, all boys except for me. That was not quite enough served as a main dish entree. I would guess I used 1 1/2 – 2 cups of shredded chicken in each skillet and maybe 1 1/2 -2 cups of cheese on top. That’s just a rough estimate. You really can’t go wrong on amounts with this. It’s so yummy and I hope you love it!