Gridiron Grub: FUNdido Dip
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The grill is made for more than just hot dogs and brats. Use it as a cooktop for hot dips like this Mexican favorite, fundido. Even the name says fun (Fundido means flamed cheese in Spanish).
Bring all the ingredients to the party pre-chopped, sautéed, grated and ready to go. Within minutes, you will have a hot dip. This recipe can be changed up to include any nacho-like ingredient such as drained black beans, cooked sausage and diced tomatoes. The only rule is that grated block cheese works better than pre-grated because the grated cheese in a bag has a powdery coating that prevents the cheese from melting smoothly (unless you use the brand with cream cheese blended into the pre-grated cheese).
Queso Pollo and Green Chili Fundido
Prep Time: 20 minutes
Difficulty Level: Easy
Yield: 4-6 servings
- 1 cup beer
- 1 pound block of finely grated Monterey Jack cheese (or pepper jack)
- 1 Tablespoon cornstarch
- 2 Anaheim chilies, seeded, diced and sautéed
- 1 cup precooked chopped chicken
- Tortilla chips for dipping
In a plastic bag, mix the cheese and cornstarch. Then, sauté the peppers until they’re soft.
Heat a large cast-iron skillet over the grill (high heat). Add beer and bring it all to a boil. Turn down the heat to medium-low setting and stir in the grated cheese/cornstarch. Heat until melted, stirring often.
Top with the other ingredients and heat through. Serve with tortilla chips directly from the pan and enjoy!
If you love FUNdid and, frankly, who doesn’t? You’ll go crazy for our Jalapeno Poppers. Get the recipe here.
Kimberly Lord Stewart is a food author and journalist for CBS Denver local, Organic Food Reporter for Examiner.com, and the Food, Wine and Spirits editor for Denver Life magazine. Her book, “Eating Between the Lines” tells readers about the truth and myths of food labeling. Stewart is the recipient of two Association of Food Journalist awards for food news reporting and the Jessie Neal Business Journalism award. Her work can be found at Examiner.com.