Rating: 4 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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.

Katie Barreira
Recipe by Cooking Light January 2016

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 10 (serving size: 1/4 cup fundido and 3 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

119 calories; fat 4.3g; saturated fat 2.2g; mono fat 0.3g; poly fat 0.2g; protein 6g; carbohydrates 16g; fiber 2g; cholesterol 8mg; iron 0mg; sodium 207mg; calcium 133mg; sugars 1g; added sugar 0g.
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