I love queso fondito (molten cheese) but let’s be honest, it’s a messy dish and hard to keep heated unless you don’t mind having a slow cooker on your buffet table. I keep the cooker out of the way and rotate the cheese every 20 minutes during cocktails. This is a great snack for a Spring bonfire served with chops of warm flour tortillas. Most people make with a chorizo or other spicy sausage but I like it meatless.
- 3 cups of yellow onions, finely chopped
- 1 4oz can of diced hot jalapeño, I prefer the Ortega brand
- 1 cup heavy cream
- 1 32 ounces package of original Velveeta, chopped into cubes
- 8 ounces extra sharp cheddar cheese
- 1/4 cup Sriracha (up to your heat profile)
- 1 cup sour cream
- 1 cup either chopped tomatoes or Jack’s salsa (this salsa is carried by most grocery stores and can be found in the refrigerated section in the produce department)
- I use a slow cooker that has the removable base that you can sauté over the stovetop, but you can also just do in a dutch oven. Drizzle olive oil in the pan over medium heat and add the onions and jalapeño with juice. Sauté until translucent, about 10 minutes, add the cream and cook for 5 more minutes and add the cheeses and Sriracha until full melted. Stir constantly.
- Add the sour cream and salsa and either leave over low heat on the stove or put in the slow cooker and keep on medium until done
- Serve with warm flour tortillas or tortilla chips
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