Poblano & Mushroom Queso Fundidio
Recipe: #24672
August 10, 2016
Categories: Cheese, Appetizers, Mushrooms, Game/Sports Day, Oven Bake, Low Fat, Vegetarian, Cream Cheese, Hot Peppers, Spicy, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
- Olive oil cooking spray