Cranberry Jalapeno Queso Fundido
WHAT YOU NEED
- 1/3 cup olive oil
- 1/2 small white onion, minced
- 1 cup white wine
- 10 ounces Cacique® Queso Oaxaca, coarsely shredded
- 1 package Cacique® Queso Quesadilla shredded cheese
- 1/2 cup dried cranberries
- 2 jalapeno peppers, de-seeded (1 chopped and 1 cut into rounds)
- 1 sprig fresh rosemary leaves, chopped
HOW TO MAKE IT
- In a medium heavy bottom skillet, heat oil over medium heat. Cook onions until translucent, stirring occasionally for about 4-5 minutes. Add the wine and let simmer for about 60 seconds, stirring occasionally. Add both cheeses slowly, about one cupful at a time and whisking constantly allowing it to become blended and smooth between additions. Stir in dried cranberries and chopped jalapeños. Sprinkle the chopped rosemary leaves and garnish with the jalapeño rounds. Serve while hot with tortilla chips on the side.
- This appetizer can be prepared 30 minutes ahead if time and let sit at room temperature. To reheat, warm a skillet with the queso fundido over medium heat, then stir until melted and bubbly.
