Lightened-Up Queso Fundido

Daphne Oz
Servings: 8
30 to 60 min

All the flavor of a delicious queso fundido but with less calories!

  • Ingredients
  • step-by-step directions
Lightened-Up Queso Fundido
  • 1 tablespoon olive oil
  • 4 ounces turkey sausage (removed from casing)
  • 1 shallot (finely chopped)
  • 1/2 teaspoon cumin
  • 1 teaspoon fresh oregano (finely chopped)
  • 1 chipotle in adobo sauce (finely chopped)
  • 1 pound butternut squash (cubed and boiled or steamed until fork-tender)
  • 3/4 cup vegetable stock (or water)
  • 1 (10 ounce) can fire-roasted tomatoes (canned)
  • 1/4 cup pickled jalapenos (chopped)
  • 2 cups Monterey Jack cheese (shredded, divided)
  • 2 tablespoons pepitas (toasted)
  • 3 scallions (thinly sliced)
  • whole wheat tortilla chips, radishes and celery (to serve)
  • Place a large skillet or sauté pan over medium-high heat. Add the oil and turkey sausage and cook until browned and crumbled, about 5-7 minutes. Add the shallot, cumin and oregano and season with salt and cook until translucent. Add the chipotle and stir to combine. Remove from heat.
  • In a blender, add the cooked squash and stock. Puree until smooth.
  • To the skillet, add the pureed squash, fire-roasted tomatoes and pickled jalapenos. Bring to a simmer. Remove from heat. Add 1 1/2 cups Monterey Jack cheese and stir to combine.
  • Preheat oven to broil.
  • Transfer queso to a small casserole dish, top with remaining 1/2 cup cheese. Place casserole dish under the broiler and broil until melted and golden brown. Garnish with pepitas, scallions and lime wedges. Serve with whole wheat tortilla chips, radishes and celery.
  • Tip: remove the turkey for a hearty vegetarian dip!
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