Starters, Snacks, Light Meals

Bacon Queso Fundido | Print |
(15 votes, average 4.00 out of 5)




Serves 6 as a light appetizer

  • 3 strips thick-sliced bacon
  • 1 medium white onion, diced
  • 2 serranos or 1 large jalapeno, stemmed, seeded and finely diced
  • ¼ cup diced sun-dried tomatoes
  • 3 tablespoons Negra Modelo Beer
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • ¼ chopped cilantro
  • Warm corn or flour tortillas or tortilla chips
  • Frontera Jalapeño Cilantro Salsa for topping
  1. Heat the oil in an 8-inch non-stick skillet over medium heat. Add the bacon and cook for 6-8 minutes or until browned and crisp. Remove the bacon and pour off most of the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for garnish. Raise the heat to medium-high and add the onions. Saute for about 8 minutes, or until golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile is softened. Pour in the beer and stir until the liquid has evaporated and the mixture is somewhat dry looking.
  2. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted. Immediately scoop into a warm serving dish and sprinkle on the crumbled bacon and chopped cilantro. Serve in warm tortillas or on tortilla chips topped with salsa.