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You’ve got to try this cheesy skillet butternut + chipotle queso fundido . Not only is it vegetarian and lower in calories than most queso fundidos, but it is over the top delicious and so easy to make. This skillet butternut + chipotle queso fundido will definitely score a touchdown for you on Superbowl Sunday!
Seriously, this crowd pleasing appetizer takes less than 30 minutes to make. I just love dishes that are made in a skillet. Skillet butternut + chipotle queso fundido requires a medium ( 8 inch) sized cast iron skillet. I used a 10 inch, but had to thinly spread out the butternut squash puree. It works, but the dip wasn’t as thick as it could have been. Plus, I added more cheese to completely cover the top, which isn’t a good thing if your watching your calories. But it was delicioso!
Use reduced fat 4-cheese Mexican-blend to keep the calories low.
The butternut squash gives this appetizer, or dip as I call it, an extra richness. The recipe calls for frozen butternut squash puree, which I couldn’t find, so I used frozen butternut squash (defrosted) and pureed it in my processor. Worked perfectly. Or if you want to get really fancy, which I sometimes like to do, roast a halved, seeded butternut squash at 350 degrees for 45 minutes or until soft. Scoop out 10 ounces of flesh and use instead of frozen puree.
Replace fattening nachos with this healthy and lower calorie skillet butternut + chipotle queso fundido this Superbowl!
Skillet Butternut + Chipotle Queso Fundido
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Description
Adapted from Cooking Light, Jan/Feb 2016
Ingredients
- 2 teaspoons olive oil
- 3/4 cup finely diced red onion
- 1 1/2 tablespoons all-purpose flour (can use gluten-free)
- 1/4 cup chicken or vegetable stock
- 1 10 ounce package frozen butternut squash puree, thawed
- 2 chipotle chile in adobo sauce minced (plus 2 teaspoons adobo sauce)
- 3/4 cup shredded mozzarella cheese (divided)
- 3/4 cup shredded 4-cheese Mexican blend (divided)
- pinch of salt
- Topping suggestions – thinly sliced radishes (chopped fresh cilantro, sliced green onions, sliced jalapeño pepper)
- Baked tortilla chips and celery sticks for serving
Instructions
- Preheat broiler to high.
- In a medium 8 inch cast iron skillet, heat oil over medium heat. Add red onion and cook approximately 5 minutes until softened. Add flour and cook 2 minutes stirring constantly. Add stock squash, chipotle, adobo sauce, and pinch of salt, and bring to a boil.
- Reduce heat to medium-low and add 1/2 the mozzarella cheese and half the Mexican blend cheese. Cook 2 minutes or until smooth, stirring until cheese melts. Spread mixture evenly throughout skillet.
- Sprinkle remaining cheese over top. Broil 2 minutes or until cheese is bubbly and lightly browned.
- Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and celery sticks.
Notes
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