Butternut Queso Fundido

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Butternut Queso Fundido Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower

If you prefer, you can roast a halved, seeded butternut squash at 350° for 45 minutes or until soft. Scoop 10 ounces of flesh, and use in place of the puree.

Serves 10 (serving size: 1/4 cup fundido and 3 chips)


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1 teaspoon canola oil
3/4 cup diced red onion
1 1/2 tablespoons all-purpose flour
1/4 cup unsalted chicken stock
1 (10-ounce) package frozen butternut squash puree, thawed
1 tablespoon minced chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce
3 ounces shredded Oaxaca or part-skim mozzarella cheese (about 3/4 cup), divided
3 ounces shredded reduced-fat 4-cheese Mexican-blend cheese (about 3/4 cup), divided
1/3 cup very thinly sliced radishes
1/4 cup fresh cilantro leaves
3 tablespoons sliced green onions
2 tablespoons thinly sliced jalapeño pepper
30 light tortilla chips
Celery sticks (optional)


Hands-on: 30 Minutes
Total: 30 Minutes

1. Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotle, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts.

2. Preheat broiler to high.

3. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and celery sticks, if desired.

Created date

December 2015

Nutritional Information

Calories 119
Fat 4.3 g
Satfat 2.2 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 6 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 207 mg
Calcium 133 mg
Sugars 1 g
Est. Added Sugars 0 g