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Poblano & Mushroom Queso Fundidio

"This is out of a Clean Eating magazine...The chef (Jo) says...I've lightened up the traditionally rich Mexican appetizer Queso Fundido (Spanish for"cheese fondue") with Greek yogurt and low-fat cream cheese. Plus, roasted poblano and bell peppers add a balanced heat with minimal calories."

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Prep Time: 35m

Cook Time: 20m

   

Servings: 10  

 
 
  • 5.0000

Very tasty and delicious with the peppers and mushrooms. Made this to go with our game-day dinner appetizers and we enjoyed it very much. The only change I made was to use monterrey jack cheese vs. mozzarella --thought I had it on hand and.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 poblano peppers
  • 1 red bell pepper
  • 2 cups low-fat mozzarella cheese, shredded
  • 4 ounces fat-free Greek yogurt (plain, 1/2 cup)
  • 4 ounces low-fat cream cheese (softened, 1/2 cup)
  • 2 tablespoon fresh lime juice (divided)
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt, divided
  • 3/4 cup white onions, thinly sliced
  • 1 cup cremini mushrooms, thinly sliced
  • 12 small (360 grams) corn tortillas
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 teaspoon fresh cilantro, chopped
 

What You Will Need



  • Olive oil cooking spray
  How to Make
 
 

Step 1

Preheat oven to 450°F. Place poblano and bell peppers on a parchment-lined baking tray and roast in center of oven for 20 minutes, turning once, until lightly charred and tender. Transfer peppers to a large bowl and cover tightly with plastic wrap, a large plate or a tray, allowing peppers to steam for 10 minutes.

Step 2

Meanwhile, combine mozzarella, yogurt, cream cheese, 1 tablespoon lime juice, cayenne and 1/4 teaspoon salt in a food processor. Puree until combined and almost smooth. Transfer to a mixing bowl and set aside.

Step 3

Heat a large nonstick frying pan on medium-high and mist with cooking spray. Add onions and mushrooms and cook stirring frequently, until onions are translucent and softened. Transfer to bowl with cheese mixture.

Step 4

Carefully remove cover from peppers and set peppers aside until cool enough to handle, about 5 minutes. Remove skin, core and seeds from peppers and slice into thin strips. Add peppers to cheese mixture and fold in with a spatula until combined. Transfer mixture to an 8X8-inch oven-safe casserole dish and set aside.

Step 5

Cut each tortilla into 6 triangles and place into a large mixing bowl. Mist with cooking spray, toss and mist again. Then toss with remaining 1 tablespoon lime juice, cumin, pepper and remaining 1/4 teaspoon salt. Arrange chips in a single layer on 2 parchment-lined baking sheets (chips may overlap slightly). Bake in oven for 12 to 15 minutes until crisp and golden brown, stirring 3 times and removing chips as they become brown and crispy. Transfer to bowl and let cool

Step 6

Place in casserole dish into oven and bake for 15 to 18 minutes, until hot and bubbly. Remove from oven, stir to loosen top and sprinkle with cilantro.

  Nutritional Facts
 
 
  • Serving Size: 1 (193 g)
  • Calories 235.5
  • Total Fat - 8.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 35.8 mg
  • Sodium - 636 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 3.3 g
  • Sugars - 3.3 g
  • Protein - 17.8 g
  • Calcium - 360.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 64 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

Very tasty and delicious with the peppers and mushrooms. Made this to go with our game-day dinner appetizers and we enjoyed it very much. The only change I made was to use monterrey jack cheese vs. mozzarella --thought I had it on hand and didn't. : ( Thanks for a great football day treat.

 

Review by Daily Inspiration