Ingredients:
1/2 pound Monterey Jack cheese shredded
5 ounces Oaxaca cheese (or more Monterey Jack) (1/2 typical sized round of cheese)
8 ounces diced green chiles (2 cans or 4 large fresh peppers)
1 lime
salt
tomatoes for garnish, optional
cilantro for garnish, optional
bacon, sausage, optional
PREPARATION:
Preheat oven to 350F.
Spread the diced Hatch green chiles across a small baking dish.
Mix the two cheeses together and sprinkle over the peppers.
Bake the fundido until the cheese is completely melted, just starting to bubble, but not browned.
Remove from oven and squeeze 1/4 lime and a sprinkle of salt over the queso.
Garnish with additional ingredients as desired, such as diced tomatoes or cilantro. Serve immediately with soft tortillas or chips.
Notes
You can often find Oaxaca cheese with other Mexican options in the refrigerated section, typically near fresh Italian options like pasta, and near yogurt or other dairy products.
If you do not have or cannot find Oaxaca, simply use more Monterey Jack. Other great cheese options are pepperjack (which is Monterey Jack with some peppers in it) or even mozzarella. Anything stretchy that melts well is perfect.
Control the heat level by using your heat preference of Hatch chile peppers. A mild alternative are Anaheim peppers which are a variation of Hatch.
It is best to use pre-roasted peppers (such as the canned variety) or roast them yourself before making this recipe.
Enjoy !!