Have you ever had Queso Fundido? I know, everyone has had a queso dip–but this version was new to me. We went to a new Mexican restaurant and they served Queso Fundido with Caramelized Onions. We scraped the bowl… clean! On my goodness it was incredible. The melted cheese and sliced mushroom dip was addictive and we spooned the gooey, captivating cheese over fresh, warm corn tortillas.

Of course, I came home and had to figure out how to make a similar dip. Success! We scraped the skillet clean. It is truly a queso dip packed with fresh vegetables—so just maybe the recipe could be renamed “summer-time queso.” I start every Saturday morning at the local farmers market. It’s a fact—rain, shine, in town or traveling. I have to see what the farmers have this week. Right now in my town, the stands overflow with jalapeno peppers, sweet onions, huge garlic cloves and juicy ripe tomatoes. Add a few mushrooms and shredded Monterey Jack cheese and you have this recipe.

Labor Day weekend is around the corner and this could be the star of the party. Serve it with an icy cold margarita and you too just might scrape the skillet clean.

Queso Fundido with Caramelized Onions and Mushrooms

3 tablespoons butter, divided
1 medium yellow sweet onion, thinly sliced
2 cups sliced fresh mushrooms
3 cloves garlic, minced
1 jalapeno, seeded and minced
1 medium to large ripe tomato, seeded and chopped
½ cup beer
8 ounces shredded Monterey Jack cheese
Minced fresh cilantro
Warm corn tortillas or crisp corn chips

Melt butter in 6-inch cast iron skillet over low heat. Add onions and cook over low heat, stirring frequently, about 20 to 25 minutes or until onions are caramelized. Remove onions from skillet. When cool enough to handle, chop about half of the onions and set all aside.

Add remaining 1 tablespoon butter to the skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms release their moisture and again dry.

Add chopped caramelized onions, garlic, jalapeno and tomato and cook, stirring frequently, for 5 minutes. Add the beer and cook, uncovered, about 6 minutes or until beer is rapidly boiling and volume has reduced to about half its volume. Reduce the heat to very low.

Add half of the cheese and stir gently to fold into vegetables and liquid. Add remaining cheese and allow to stand about 30 seconds or until just melted. Remove from heat.

Top with caramelized onions and garnish with cilantro. Spoon into warm corn tortillas or serve with crisp tortilla chips.

Makes 4 to 6 servings.

Tip: Do not overcook the cheese or it will become dry and tough.

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