Summer Squash Queso Fundido
Ingredients
-
2 to 3
pieces
fresh hatch chile peppers or poblano peppers
-
2
medium-sized
zucchini
-
2
bottle-neck
yellow squash
-
3
pieces
green onions, thinly sliced
-
1
clove
garlic, minced
-
to taste
Kosher salt
-
1
cup
shredded Monterey Jack cheese
-
1
cup
shredded mild cheddar cheese
-
for serving
tortilla chips
Instructions
- Char the chiles over a medium-high flame, rotating them until evenly charred, then steam in a sealed bag for 5 minutes and chop.
- In a medium pot, heat olive oil and add zucchini, yellow squash, green onions, and salt, cooking until caramelized and soft.
- Stir in minced garlic, adjust salt, and mix in chopped chiles and cheeses.
- Transfer to an oven-proof dish and bake for 15-20 minutes until the cheese is melted and browned.
- Garnish with green onions and serve with tortilla chips.
Nutrition Facts (estimated)
Servings
4
Calories
269
Total fat
19g
Total carbohydrates
11g
Total protein
17g
Sodium
367mg
Cholesterol
53mg
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