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.
Preheat broiler to high.
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.
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Great flavor & comfortably filling! I presented it as an entree and called it Mexican lasagna. No chips needed this way, just veggies. Recipe can be doubled, or more. I made it x5 because we were eating all of the butternut that had been fall decorations! Faster to roast ahead of time.
Delicious! I added a couple splashes more of chicken broth to the squash mixture before adding the cheese because it looked too thick (as the previous reviewer noted as well). I skipped the radishes only because I didn't have any on hand. I served it with tortilla scoops, pretzel chips, carrot sticks, celery sticks, and meatballs. Unfortunately, my 5 yr old son must have sensed a trick to this seemingly "fun" meal offering, because he took one bite and wouldn't eat any more of it. His loss! I can't wait to make this for a party.
Love it! Creamy with a hint of sweetness - great idea to use butternut squash.
High rating for flavor - just excellent. Actually used a bit more red onion - stirring with the flour was really dry but stirred anyway for 2 min. I had butternut squash on the counter so I microwaved it and weighed out 10 oz. Added the squash, adobo (a bit more adobo chilis than called for)and stock - seemed really thick and thought it would be ridiculously thick once I added cheese so I added 1/4 c more water. Was thick and creamy with the cheese - just perfect consistency. We broiled on HI - it melts fast and browns fast so watch it closely. I do not have a small cast iron pan, used a nonstick skillet and transferred to a small ceramic dish for broiling and serving. New favorite and love how the squash adds a hint of sweetness - it's our new go-to for queso. I wonder how it would work to keep heated with a fondue set up - or some other warming tray. Might try that for a party. Certainly the cast iron pan would help retain heat.
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