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Roasted Corn Skillet Queso Fundido

January 28, 2015
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Roasted Corn Skillet Queso Fundido, Waiting on MarthaRoasted Corn Skillet Queso Fundido, Waiting on Martha

If I had to choose only one “type” of food to eat for the rest of my life it would probably be Mexican.  Anything Mexican; tacos, guacamole, nachos, salsa, enchiladas, burritos, and of course queso fundido.  And while I’ve had queso at least a dozen different ways, this roasted corn skillet queso fundido is hands down my favorite.  Guaranteed to be completely different than any queso you’ve tasted, this skillet queso cooks poblano peppers, red onion, garlic, Monterey jack cheese, and roasted corn low and slow, then is topped with cilantro, radish, green onions, and jalepenos for a taste and texture that is simply beyond.  Combine it with my homemade tortilla chips and I promise you’ll never think of queso the same way again.  Truly, MKR 

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Roasted Corn Skillet Queso Fundido
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 pound (bag) frozen roasted corn kernels, thawed
  2. 1 tablespoon un salted butter or olive oil
  3. 3-4 garlic cloves, minced
  4. 1 poblano chile—stemmed, seeded and finely diced
  5. 1 small red onion, finely diced
  6. 1 small jalepeno, finely diced (optional)
  7. 12 oz. Monterey Jack cheese, shredded
  8. Kosher salt
  9. Finely chopped cilantro, green onions, radish matchsticks and thinly sliced jalapeños, for garnish
  10. Corn tortilla chips, for serving
Instructions
  1. In a blender, puree half of the corn with 1/2-3/4 cup of water until smooth.
  2. In a cast-iron skillet on medium high heat, heat the butter or olive oil on.
  3. Add the garlic, poblano, onion, and pinch of salt, cook over moderate heat, stirring, until softened and barely browned, about 5-8 minutes.
  4. Add the remaining corn and cook about 2 minutes.
  5. Add corn puree and cook, stirring, until bubbling, about 2 minutes.
  6. Add the cheese and cook over low heat, stirring, until melted.
  7. Season with additional salt and garnish with cilantro, green onions, radish and jalapeño. Serve hot, with tortilla chips.
Notes
  1. *if you can't find roasted corn use sweet corn*
Adapted from Food & Wine Magazine
Adapted from Food & Wine Magazine
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What I’m Reading: Vegetarian & Vegan Cookbooks

7 Vegetarian Cookbooks to consider adding to your collection...even if you're not a vegetarian
March 14, 2018
Story By: Mandy Kellogg Rye
Filed Under > Everyday

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The best vegetarian and vegan cookbooks

The Vegan Pantry, The Better Bean Cookbook, Superfood Soups, Vegetarian Tagines & Couscous, Deliciously Dairy Free, The Oh She Glows Cookbook, The Vegetable Literacy

8 years ago, I embarked on the journey of becoming a full-time vegetarian, part-time vegan.  And that journey all started with a book, The Kind Diet, and a movie, Food, Inc. 

During my 7 years of being vegetarian the number one question I received was, “what do you eat?” This always baffled me, because I NEVER felt like I didn’t have options at restaurants or recipes to make at home.  And to answer the question you’re probably thinking…no I did not eat a lot of salads.  In fact I’d say I only ate 1 or 2 salads a week.  Sure, I had to sometimes get creative with my meal planning, and I also invested in vegetarian cookbooks. Vegetarian and vegan cookbooks was the easiest way to stretch outside my cooking comfort zone.

Educating myself on our food system and how food fuels and functions in our bodies was one of the most important, and best decisions of my life.  And I urge you to do the same.  This post is not about guilting, or standing on a soap box of any sort. But I truly believe we are at our best when we stretch our boundaries and learn new things. 

Those boundaries can be as simple as eating one more vegetarian or vegan meal a week. That’s why Meatless Monday became a thing. Did you know that an estimated 1,800 to 2,500 gallons of water go into a single pound of beef. A single pound! Think about that. Anyway, I could talk about this all day, but my intention when I sat down to write this was simply to share the vegetarian and vegan cookbooks I’m loving now.

Today, while I’m no longer a full-time vegetarian (read about that here), I am still very invested in vegetarian cooking. In fact, I’d say I eat vegetarian/vegan about 60% of the time. So that’s why I still love picking up vegetarian and vegan cookbooks.  Especially now when it seems there’s a new cookbook on the shelf every week.

I’ve listed the vegetarian and vegan cookbooks I’m currently reading above and below. And if you need some other vegetarian recipes check out our vegetarian and vegan section in my recipe index. Some of my favorite recipes would be my breakfast nachos, stuffed sweet potatoes, and best every veggie burger.

I’d love if you’d share if you have a current favorite vegetarian recipe?  Truly, MKR


 

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