Sizzling Queso Fundido with Pumpkin Seed Pesto
Indulge in the rich, creamy delight of Sizzling Queso Fundido, layered with a vibrant and flavorful pumpkin seed pesto that will elevate your appetizer game. This dish combines the irresistible melt of cheese with the earthy nuttiness of pumpkin seeds, roasted poblano, and fresh herbs. Perfect for gatherings, this versatile recipe can be enjoyed with tortilla chips, warm tortillas, or even fresh vegetables. A true crowd-pleaser that marries the flavors of traditional Mexican cuisine with a twist, making it an unforgettable experience for all your guests.
4
Servings
224
Calories
11
Ingredients
Ingredients
Pumpkin seeds
1/4 cup (green and unroasted)
Epazote
1-2 leaves (optional)
Garlic clove
1 (roasted and peeled)
Tomatillos
4 (husked and rinsed)
Romaine lettuce
1 leaf (fresh)
Cilantro
8 sprigs (fresh)
Poblano chile
1 (roasted, peeled and seeded)
Olive oil
3 tablespoons (divided)
Chicken stock
1/4 cup (or broth)
Salt
to taste
Goat cheese
12 ounces (or farmer's cheese or queso fresco)
Instructions
1
Preheat your broiler on high.
2
In a dry skillet, toast the pumpkin seeds over medium heat for about 5 minutes, stirring occasionally until they are fragrant and start to pop. Remove from heat and let them cool.
3
In a blender, combine the cooled pumpkin seeds, epazote (if using), roasted garlic, tomatillos, romaine lettuce, cilantro, roasted and peeled poblano chile, 1 tablespoon of olive oil, chicken stock, and a pinch of salt. Blend until smooth to create your pumpkin seed pesto.
4
Slice the goat cheese into four equal pieces. Place a slice in each of four individual gratin dishes.
5
Drizzle the tops of the cheese slices with the remaining 2 tablespoons of olive oil.
6
Carefully place the gratin dishes under the broiler, watching closely, and broil for about 5 minutes or until the cheese is bubbling and golden brown.
7
Once the cheese is ready, remove the dishes from the oven and pour the pumpkin seed pesto around the edges of the melted cheese.
8
Serve immediately with tortilla chips or your preferred dippers.
Nutrition Information
17g
Fat
9.5g
Carbs
12.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sizzling Queso Fundido with Pumpkin Seed Pesto?
It is a rich, creamy Mexican-inspired appetizer featuring melted cheese topped with a vibrant pesto made from toasted pumpkin seeds and roasted poblanos.
What are the primary ingredients in this recipe?
The main ingredients include pumpkin seeds, goat cheese, tomatillos, poblano chile, cilantro, garlic, and chicken stock.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
Is this Queso Fundido recipe vegetarian?
It can be made vegetarian by substituting the chicken stock with vegetable stock.
How many calories are in one serving?
Each serving contains approximately 224 calories.
What type of cheese is used for the fundido?
The recipe calls for goat cheese, but you can also use farmer's cheese or queso fresco.
How do I prepare the pumpkin seeds?
Toast green, unroasted pumpkin seeds in a dry skillet over medium heat for about 5 minutes until fragrant and popping.
What goes into the pumpkin seed pesto?
The pesto is a blend of toasted pumpkin seeds, garlic, tomatillos, romaine lettuce, cilantro, roasted poblano, olive oil, and stock.
Does the poblano chile need special preparation?
Yes, the poblano chile should be roasted, peeled, and seeded before being added to the blender.
What is the purpose of epazote in this dish?
Epazote is an optional herb that adds a traditional earthy flavor to the Mexican pesto.
How long should I broil the cheese?
Broil the cheese for about 5 minutes until it is bubbling and turns a golden brown color.
How much fat is in a single serving?
Each serving contains 17 grams of fat.
What is the protein content of this recipe?
There are 12.8 grams of protein per serving.
Are there many carbohydrates in this dish?
No, it is relatively low in carbs with 9.5 grams per serving.
What should I serve with Sizzling Queso Fundido?
It is best served immediately with tortilla chips, warm tortillas, or fresh vegetables.
Can I use roasted pumpkin seeds from the store?
The recipe recommends starting with green, unroasted seeds and toasting them fresh for the best flavor.
Why is romaine lettuce included in the pesto?
A leaf of romaine lettuce is added to the blender to provide body and a fresh green color to the pesto.
How do I assemble the final dish?
Once the cheese is broiled and bubbling, pour the prepared pumpkin seed pesto around the edges of the cheese.
Is this dish spicy?
The spice level is mild, provided by the roasted poblano chile and fresh tomatillos.
Can I make this in one large dish?
While the recipe suggests four individual gratin dishes, you could adapt it to one larger oven-safe skillet.
How much olive oil is required?
You will need a total of 3 tablespoons of olive oil, divided between the pesto and the cheese topping.
Do I need to cook the tomatillos before blending?
The recipe uses husked and rinsed tomatillos blended raw with the other pesto ingredients.
Can the pesto be made in advance?
Yes, the pumpkin seed pesto can be prepared ahead of time and stored in the refrigerator until you are ready to broil the cheese.
What is the total ingredient count for this recipe?
There are 11 ingredients required for this dish.
Is this recipe gluten-free?
Yes, all the primary ingredients listed are naturally gluten-free.
What equipment do I need for the pesto?
A standard kitchen blender is needed to combine the seeds, vegetables, and liquids into a smooth pesto.
How do I prepare the garlic for this recipe?
The garlic clove should be roasted and peeled before being added to the pesto mix.
What is the serving size for this recipe?
The recipe makes 4 servings, typically served as an appetizer portion.
Can I substitute the cilantro?
If you dislike cilantro, you can omit it, though it will slightly alter the traditional flavor of the pesto.
How should the cheese be sliced?
The 12 ounces of goat cheese should be sliced into four equal pieces for individual servings.