Cheese is what my dreams are made of. I just can’t get enough of the stuff lately! I didn’t encounter a lot of cheese dishes when I was in China, so when I got back last week I went on something of a cheese binge in order to get my fix. That’s how things like Queso Fundido Colorado come into existence. I absolutely adore Colorado sauce – so much so that I already shared my favorite recipe with you over in this Homemade Colorado Sauce recipe from a few years back. I feel like that sauce just hasn’t gotten enough love or attention in my life, so I figured I should introduce it to melty cheese. (<–cheese logic)
To make this incredible appetizer, you’ll start by making the sauce. Save about ¾ cup of it for the queso fundido, then put the rest in a mason jar and save it for awesome huevos rancheros or Chicken Enchiladas in Colorado Sauce. Then layer the pan with onions, Colorado sauce, and cheese. Bake until bubbly and toasty, then drizzle with a bit of extra sauce before you top it with cilantro and tomatoes. I love serving this with warm flour tortillas. I find the the best way to make them “scoopable” is to fold them in half twice to make a triangle. This is a dish best served hot and bubbly – I’ve never really loved the results I’ve gotten when I’ve tried to re-heat it. I guess you’ll just have to eat it all in one sitting. What a pity. Pin this to Pinterest and Share with Your Friends: Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
