This recipe for Queso Fundito (melted cheese dip) is the ultimate cheese lovers delight and a definite favorite with our friends. Served hot, the melted cheeses, spicy topping and crunchy chips leave you wanting more. Serve this at your next summer gathering or graduation get together.
- ¼ cup organic unroasted pumpkin seeds
- 1 head of jumbo garlic
- 4 Tbsp olive oil
- 1 tsp dried oregano
- 4 tomatillos
- 1 bunch of fresh organic Italian flat leaf parsley
- 1/4 bunch of organic fresh cilantro
- 1 large jalapeno chile
- ¼ cup vegetable stock
- 200g jack cheese (about 1/2 a block)
- Place unpeeled garlic head in a small ovenproof dish (cut off bottom and top) and olive oil over garlic. Sprinkle with dried oregano and roast at about 350ºF for 45 minutes, or until very soft.
- When done, allow the garlic to cool and then remove from peel by squeezing the soft flesh out of the skins and into a food processor or Vitamix.
- Skewer the jalapeno pepper with a fork and roast it over a medium burner until the skin starts to blister – if you don’t have a gas stove you can roast the jalapeno in a separate baking dish in the oven while roasting the garlic.
- One the skin is blistered, place in a dish and cover with a teatowel until cool.
- Once cool use a sharp knife remove the skin and seeds.
- Put pumpkin seeds in a cast iron pan and heat over a medium flame until they start to pop. Careful not to look away – they toast quickly!
- In a food processor, combine pumpkin seeds with roasted garlic, tomatillos (quartered), parsley, cilantro, roasted jalapeno and veggie stock. Pulse until it becomes a paste but do not puree. You want the crunch of the pumpkin seeds. It should look like a pesto.
- Cut the Monterey jack cheese into slices and place in an ovenproof dish.
- Spoon the pumpkin seed-paste over and around the cheese.
- Bake at about 400ºF for 30 minutes or until the cheese is melted and bubbly.
- Serve hot and with tortilla chips.