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Butternut Queso Fundido

Created by breezermom on January 20, 2025

1 teaspoon canola oil
3/4 cup red onion, diced
1 1/2 tablespoons all-purpose flour
1/4 cup chicken stock, low sodium
10 ounces butternut squash puree, frozen, thawed (1 package)
1 tablespoon minced chipotle chili in adobo sauce, plus 2 teaspoons adobo sauce
3 ounces Oaxaca or part-skim mozzarella cheese (about 3/4 cup), shredded, divided

Step 1: Heat the oil in a medium cast-iron skillet over medium heat. Add the onions; cook for 5 minutes until softened. Add the flour and cook for 2 minutes, stirring constantly. Add the stock, squash, chipotle, and adobo sauce. Bring to a boil.
Step 2: Reduce the heat to medium-low. Add 2 ounces of the Oaxaca cheese and 2 ounces of the Mexican-blend cheese; cook 2 minutes or until smooth, stirring until the cheese melts.
Step 3: Preheat the broiler to high.
Step 4: Aprinkle the remaining cheese over the top. Broil 2 minutes or until the cheese is bubbly, and lighly browned. Remove from broiler. Top with radishes, cilantro, green onions, and jalapeno. Serve with chips and celery sticks,