You are here:

Queso Fundido with Pico de Gallo

Yields8 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients:
 1 (20 ounce) Oaxaca cheese wheel (or any other melting cheese of your preference)
 1 Large Roma Tomato, chopped
 2 Large jalapeños, sliced
 ¼ cup Red onion, chopeed
 2 tbsp Fresh cilantro, chopped
 1 (14 count) package El Comal La Comaleada Flour Tortillas, warmed
Directions:
1

Preheat oven to 400° F.

2

Place cheese in an oven proof dish or cast iron skillet. Bake for 10 minutes. Remove from oven, top with half the amount of chopped tomato, jalapeño and onion. Return to oven for 10 minutes more or when cheese is bubbly and completely melted. Remove from oven and top with the other half of chopped tomato, jalapeño, onion and fresh cilantro.

3

Arrange warm tortillas on a serving platter or tortilla warmer. Serve cheese with tortillas.

TweetSaveShare

Ingredients

Ingredients:
 1 (20 ounce) Oaxaca cheese wheel (or any other melting cheese of your preference)
 1 Large Roma Tomato, chopped
 2 Large jalapeños, sliced
 ¼ cup Red onion, chopeed
 2 tbsp Fresh cilantro, chopped
 1 (14 count) package El Comal La Comaleada Flour Tortillas, warmed

Directions

Directions:
1

Preheat oven to 400° F.

2

Place cheese in an oven proof dish or cast iron skillet. Bake for 10 minutes. Remove from oven, top with half the amount of chopped tomato, jalapeño and onion. Return to oven for 10 minutes more or when cheese is bubbly and completely melted. Remove from oven and top with the other half of chopped tomato, jalapeño, onion and fresh cilantro.

3

Arrange warm tortillas on a serving platter or tortilla warmer. Serve cheese with tortillas.

Notes

Queso Fundido with Pico de Gallo