Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 10 (serving size: 1/4 cup fundido and 3 chips)

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.

How to Make It

Step 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.

Step 2

Preheat broiler to high.

Step 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.

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Ratings & Reviews

Fun & delicious

January 13, 2017
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.

not good

January 13, 2016
Strong taste of squash, did not like it.

Excellent...even if my 5 yr old didn't fall for it...

January 07, 2016
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.

January 01, 2016
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.