Mayan Queso Fundido

silver queen

Queso Fundido is much like the popular raclette found in Switzerland and Germany with a creamy cheese sauce served over roasted potatoes. The Mexicans took the concept and typically serve it over toasted bread but it later gave birth to the ubiquitous dish we now know as Nachos. This is a take on Queso Fundido enjoyed in the south of Mexico incorporating maize, the staff of Mayan life.

3 cups of fresh corn kernels, cut from the cob

3 tablespoons of olive oil

1 poblano chile, seeded and diced

4 green onions, thinly sliced

2 large garlic cloves, minced

1 teaspoon of cumin

1 teaspoon of oregano

1 tablespoon of cilantro, minced

½ cup of Mexican crema (or sour cream)

8 ounces of Manchego cheese, grated

Salt and pepper to taste

Place the freshly cut corn kernels in the olive oil and cook for about ten minutes. Add the chile, onions, garlic, spices, and cilantro and saute until the onions and garlic are transparent. Add the crema and cheese and stir until melted. Remove from pan and serve with warm tortilla chips.

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