Queso Fundido / Baked Cheese

1 pound Oaxacan (Mexican) or Monterrey Jack cheese, grated
1 clove garlic, sliced in half
1/2 small onion, thinly sliced
1/2 tablespoon vegetable oil

Preheat oven to 375 degrees.

In a small skillet, sauté the onion, stirring frequently and browning slightly. Reserve (blotting any excess oil with a paper towel).

Grease a pie plate. Rub cut garlic around the bottom and sides of the plate. Sprinkle cheese evenly around the plate. Bake until bubbly, 8–10 minutes. Remove from oven, sprinkle onions across the top of the cheese and return the plate to the oven. Bake for another 3–4 minutes, until the cheese again bubbles and onions are warm. Serve immediately, scooping hot cheese into tortillas.

NOTE: The very traditional version of queso fundido is simply melted cheese, without onions on top. You can also top it with cooked chorizo (finely chopped), slices of roasted poblano or jalapeño pepper, or a combination of any or all.


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