Queso Fundido with Basil, Oregano, and Cherry Tomatoes

Queso Fundido

This Mexican twist on F&W’s recent Provoleta recipe is sure to please at your next dinner party – just serve with a sliced/toasted baguette or water crackers!

*Note: you’ll need a cast iron skillet or a pan which can be used in the oven (read: no plastic handles!)

Queso Fundido with Basil, Oregano, and Cherry Tomatoes

  • 1/2 lb. of mexican cheese (e.g., Oaxaca) or another sharp, aged cheese (e.g., aged white cheddar)
  • 3 tbsp. dried oregano
  • 1 tsp. crushed red pepper
  • 8 grape/cherry tomatoes, halved
  • 8-10 basil leaves
  • salt
  • bread or crackers for serving
  1. Preheat oven to 450F. Meanwhile, slice cheese into half-inch slabs.
  2. On the stove, heat your cast iron skillet on medium-high until hot, about 4 or 5  minutes.
  3. Add cheese, sprinkle with half of your oregano and half of your crushed red pepper. Lowering to a medium-low heat, allow the cheese to melt and begin to bubble.  You should see a golden crust develop on the bottom.
  4. With a spatula, carefully flip the cheese. Top with the remaining oregano and red pepper, as well as the halved cherry tomatoes.
  5. Transfer skillet to heated oven and bake for 4 minutes.
  6. Remove from oven, garnish with salt and basil leaves and serve with toasted bread or crackers. Enjoy!

queso fundido


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