This Green Chile Fundido antojito recipe is a favorite made from roasted hatch green chiles. It’s a perfect reason to make this indulgent dish with gooey cheese for sharing. Make this with seven ingredients and max out the flavor in the cutest 2 cup baking dish.
Learn more at our 7 Hatch Green Chile Tips post.
Queso Fundido can be made ahead and later baked when you actually plan to eat it. It’s naturally gluten free and a cheesy treat to self. We love it on movie night with crispy hash browns or homemade tortilla chips! 🙂
Why You Should Try This Recipe
I provide the best step-by-step instructions to scratch out any intimidating parts and all natural flavor. This is a delightful recipe worth trying.
The only dairy in my recipe is the cheese. It’s always a good day when an indulgent craving meant to comfort and please, succeeds with minimal dairy.
Green chile fans also love our easy hatch green chile sauce recipe.
Ingredients
Grocery Quick List: Hatch green chile, Red bell pepper, onion, garlic, monterey jack cheese, and sea salt.
Ingredient Notes / Variations
- Green chile – the chiles used for this have been prepped. This includes roasting, removing skin, de-seeding, and dicing or making rajas from. You can learn this in my Hatch Chile Pepper post.
- Substitutes to hatch pepper: anaheim chile, frozen green chile, and lastly canned green chile, drained from liquid.
- Water – using tap water is fine for boiling. The water for boiling chiles should be tap cold or room temperature and brought to a boil together.
- Onion – white onion, brown onion as backup. I always use fresh onion when making this sauce for maximum natural flavor. Homestyle realness is always gonna be more flavor, and texture!
- Garlic – 1 garlic clove is standard for subtle, but if you like a light garlic-Garlic, go with 3 minced. If you’re out of garlic, use just shy of 1/2 tsp garlic powder.
- Monterey Jack Cheese – As the only dairy ingredient used in this hatch queso, I love a block cheese. Hand shred or old school style cubes. I encourage the time it takes to know these whole foods, and the flavor, reflects it!
- Red pepper is the way to go in combination with green chile. Frozen and sliced red pepper can also be used in place of fresh, but you’ll need to add it during same step as the hatch chile when sauteeing.
- Salt – Use sea salt or kosher salt to taste. I only use this when sauteeing for itty-bitty-salting.
Step-By-Step Instructions
To Make Queso Fundido
Wash and prep all ingredients; starting with the vegetables first and the cheese cutting last. Refrigerate the cheese after its been cut.
Tip: this order keeps the chopping surface nice and clean
Heat oil for 2 minutes. Add onions, and saute for a 3 minutes then add the garlic and red pepper. Continue to saute for additional 6-8 minutes until bell pepper is tender.
Tip: Frequently stirring is not necessary but do pay attention as the veggies saute.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Add hatch green chile to the pan and gently stir it into the mixture. That’s it for the stove.
Assemble fundido baking dish… and layer: cheese, mixture, cheese and bake.
Once baked, swirl in a fork to verify melty cheesy chile.
Foods To Eat With Queso Fundido
Enjoy this cheesy starter with main meals like:
- Crispy Potato Tacos
- Caldo de Res (Mexican Beef Soup)
- Mexican Chicken and Rice
- Carne en su Jugo
Ways To Flip Leftover [Baked Green Chile Fundido]
Need ideas on how to use up any green chili and cheese leftovers?
Here’s a few of my favorite ways to max it out:
- Bean Burritos
- Classic Chicken or Beef Chimichangas
- Quesadillas
- Enchiladas
- Shrimp Tacos
Any of these are delicious baked, or pan fried!
Pro Tips / Receta Notes
Recipe yield: 2 cups baked fundido recipe.
Storage: place any extras in a food safe storage and cover with airtight lid (or just use lid if storing in same baking dish). Eat within 7 days for best tasting flavor.
Reheating: no additional oil is required to reheat. Tightly cover and bake at 350 degrees for 10 minutes.
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Hatch Green Chile Fundido (with red bell pepper)
DESCRIPTION
Equipment
- Saute Pan
- Knife
- Chopping board
- Pan safe utensil
- Baking dish
Ingredients
- 1/2 cup Hatch green chile small diced
- 1/2 cup Red bell pepper small diced
- 3/4 cup monterey jack cheese small cubed (as little as 1/2 cup can be used. Cubed cheese is preferred.)
- 3 tsp olive oil
- 1/4 cup Onion small chopped
- 1 clove Garlic minced
- 3/4 tsp sea salt
- 1/4 cup water
Instructions
To make the Hatch Chile Fundido
- Wash and prep all ingredients; starting with the vegetables first and the cheese cutting last. Refrigerate the cheese after its been cut.
- Heat oil for 2 minutes on medium heat. Add onions, and saute for a 3 minutes then add the garlic and red pepper. Continue to saute for additional 6-8 minutes until bell pepper is tender.
- Add hatch green chile and water to the pan and gently stir it into the mixture. Once evenly mixed turn stove off.
- Layer 2 cup baking dish with cheese; pepper mixture; cheese. Cover tightly with foil and bake for 10 minutes at 375 degree.
- If baking at later time. Covered baking dish in the refrigerator. Baking instructions: 375 degree for 15 minutes, then uncover for last 5 minutes.
Notes
- Recipe yield: about 2 cups baked fundido.
- Storage: Place made ahead dish wrapped tight oven safe dish without baking in the refrigerator for later baking. Otherwise, once cool, store in airtight container and keep refrigerated until ready to eat.
- Using the water as suggested in this recipe keeps this recipe gluten free and delicious!
For all my tips and more information on ways to use up any of this cheesy chile leftovers, visit the full post on LatinasQueComen. Search for Hatch Green Chile Fundido Recipe!
Nutrition
Equipment
- Bowl
- Knife
- Vegetable Peeler
- Large Spoon
If you loved this recipe…
Try these too! They were made with the same amount of love.
- Easy Chiles Rellenos Recipe
- Salsa Verde Recipe
- Fluffy Egg Salad (for sandwiches)