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Adams Reserve Cheddar
“Queso Fundido”

  • 8 ounces Adams Reserve Cheddar, grated
  • 2 Poblano Peppers
  • 1 small Red Pepper
  • 1 medium Yellow Onion
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon chili powder
  • 1 pinch Cayenne Pepper
  • 2 1/2 teaspoons kosher salt
  • 2 T extra virgin olive oil
  • 2 T all purpose flour
  • 1 1/4 cups whole milk
  • 8 ounces cream cheese

Seed the peppers, peel the onion and medium dice. Place a large sauté pan over medium heat. Add the olive oil and spices and fry for about 30 seconds, then add the peppers, onions, and half of the salt. Sauté over medium heat for about 10 minutes until soft.

Once the vegetables are soft, add the flour and stir for about 20 seconds. Add the milk and simmer, stirring constantly. After the milk has come to a boil, add the salt, cream cheese and cheddar and transfer to a food processor. Pulse the mixture in the food processor for about 30 seconds or until the peppers and onions are about half of their original size. Serve while hot.