Easy Queso Fundido
I don't mean to be cheesy, but this is my favorite dip recipe ever.
One of the things that I think I’ll miss most about going into the fall and winter season is the simplicity of summer food. I am sure there are simple winter foods as well. But right now when I can throw some adorable peppers under the broiler for five minutes, it’s hard to think about roasting root vegetables for 30+. I like not having to prep things. 🙂
We were inspired to make these a) after we saw them at the farmers market and b) after we had them, very simply prepared, at Lovely’s Fifty Fifty last weekend. They were the perfect pre-pizza appetizer. Plus, every once in a while you get a hot one (otherwise they are very mild). This is fun if you like spicy stuff – they are pretty hot when they’re hot, so make sure you have something else to eat/drink to cool things down on hand.
This time we ate them alongside a green salad with tomatoes, peaches, goat cheese, balsamic and oil.
Next time, who knows. What I do know is, I need to get back to the farmers market to get more before they’re gone for the year.
Here’s what you need:
1 pint padron peppers
Toss the peppers with 1 Tbsp. vegetable oil and place on a foil-lined baking sheet. Broil until the peppers char a little on the outside- it will happen fast, in just a few minutes, so keep an eye on them. Allow to cool for at least 5 minutes before eating. Salt liberally.