Created by: TeresaS
Created on August 10, 2016
Categories: Dairy, Cheese, Vegetables, Appetizers, Mushrooms, North American, Budget-Friendly, Cooking For A Crowd, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Oven Bake, Low Fat, Vegetarian, Cream Cheese, Hot Peppers, Spicy (more)
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: 35mPT35M
Cook Time: 20mPT20M
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
- 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
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.
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.
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.
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.
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
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.
- 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