I love Mexican food for its complex flavours and this jalapeno queso fundido dip is no exception. Spicy, earthy and creamy, this dip is the best way to kick off a Mexican feast. The jalapenos in this recipe are from our garden. Jalapenos are not the hottest of chillies but provide a little kick, not a wallop. I’ve also added ancho poblano powder. This adds an earthy plum flavour with a mild spice. This can be purchased from Tio Pablo for relatively cheap. By mixing different types of chillies in different formats, you can build and construct a much more complex flavour than just hot. New Zealand has a number of beautiful Mexican stores now, I urge you to check them out. For those of you who are brave and like the flavour, replace the jalapenos with a Carolina Reaper or Scotch Bonnet chilli.
As with all dips, you should consider what you serve with it. Good quality tortilla chips are a must and I find it easy to make my own. Again, Tio Pablo have a beautiful range of tortillas for you to choose from. These are in many supermarkets as well. Cut the tortillas into triangles and brush with a little oil. Grill in the oven for a few minutes each side and then serve. Super easy with no preservatives or nasties. This jalapeno queso fundido also lends it’s self for interesting salsas across the top. If in season, a fresh mango or pineapple salsa adds another dimension. But for those who want to keep it simple, some diced tomatoes, chopped coriander and a squeeze of lime is all you need.
Ingredients
- 1 tablespoon butter
- 1/2 yellow onion, chopped
- 2 jalapeño chillies, seeded and chopped
- 2 cloves garlic, minced or grated
- 1 tsp ground cumin
- 3 tsp ancho poblano powder
- 1 pinch salt
- 2 cups grated mozzarella
- 1 cup grated tasty cheese
- ½ tsp smoked paprika
- ½ tsp chilli flakes
- 1 tbsp flour
- 2/3 cup Corona, or other Mexican beer
- A handful of chopped tomatoes and fresh coriander to serve
- Squeeze of lime, optional to server
Instructions
In a heavy based saucepan, melt the butter. Add the onion, jalapenos, garlic, cumin and salt. Cook for about 5 minutes until the onion is translucent. In a seperate bowl, toss together the cheeses, paprika, chilli flakes and flour. Keep aside. Add the beer to the onion mixture and then gently stir in handfuls of the cheese combination. Stirring consistently until each handful of cheese is melted then adding more, ensuring there are no lumps. Serve immediately with a pile of corn chips and topped with chopped tomatoes and coriander. A squeeze of lime never goes astray either.
