Melty Oaxaca Cheese Fundido
Oaxaca cheese melts into creamy, stringy pools with jalapeños and epazote in a cast iron skillet. Scoop it up with warm tortillas for a dramatic, dairy-forward dinner.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 12 oz Oaxaca cheese (quesillo), shredded
- 1 large Jalapeño, sliced into thin rings
- 3 tbsp Fresh epazote leaves (or cilantro)
- ½ medium White onion, thinly sliced
- 6 count Corn tortillas, warmed
- 1 whole Lime, cut into wedges
Instructions
- 1
Heat a 10-inch cast iron skillet over medium heat for 1 minute until the pan is warm.
- 2
Scatter half the shredded Oaxaca cheese across the skillet in a thin, even layer.
- 3
Layer jalapeño slices, half the onion, and epazote leaves over the cheese.
- 4
Top with remaining cheese. Cover the skillet and cook over medium heat for 6-8 minutes.
- 5
Uncover. The cheese should be melted, pooling, and just starting to brown at edges.
- 6
Slide the whole skillet to the table. Scoop onto warm tortillas with a spoon. Squeeze lime over the top.
Tools you’ll need
- 10-inch cast iron skillet
- cutting board
- knife
- spoon for scooping
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