Eating in Mexico

Diana took us to this Restaurant that makes this wonderful Queso Fundido so yummy. Diana has wanted to learn how to make it so we charmed the waiter into taking us bake to the kitchen to show us how. So Jackie took notes and has come up with this recipe. Check out Jackie's blog Here So there you have it. It was so fun!!  

 Queso Fundido

Tomatillo Sauce

3 C. chopped tomatillos (a generous pound)

1 1/2 C. chopped sweet onion

16 oz. chicken broth (I chose to use broth instead of water for taste since he didn't mention any salt - you could use water or

vegetable broth.  If you use water you will have to probably double the salt.)

1/2 C. cilantro  

1/2 - 3/4 tsp. salt (adjust to taste)

Place the chopped tomatillos and onions in a small sauce pan and bring to a boil.  Boil them until soft - about 10-15 minutes.

Remove from heat and place in blender.  Blend until almost smooth.  Add the cilantro and blend again.  Add the salt and adjust

to taste.

I couldn't find the oaxaca cheese so I substituted monterey jack and it turned out well.  Ok, here is the deal - it is kind of difficult to

bread and deep fry the cheese.  The first one I did - the breading just came off and I got burned doing it.  Then I remembered if you

place a breaded item in the fridge for 15 minutes it helps the breading to stay on, so I did that and turned the heat down from 350 to 300

on the oil.  It would be a lot easier if you had a basket to lift the breaded cheese up, but the second one worked.  I had bought another

molcajete so I did both - the first one didn't have much breading left on it and the second one was totally breaded.  I thought you couldn't

tell a difference so if you wanted to, I wonder if you could skip the breading altogether, but either way it worked.

Breaded Cheese

3/4 lb oaxaca or monterey jack cheese (the whole pound was too big for the bowl, although you could squeeze it in later as it started to melt

if you wanted to.

2 eggs, lightly beaten and placed in a shallow dish

3/4 - 1 C. plain bread crumbs, placed in a shallow dish ( you can make these or buy them, I had some premade ones from the store.)

Lay the cheese in the egg wash covering all sides.  Use a brush or your hands to make sure it is completely coated.

Then place the coated cheese in the bread crumbs and make sure it is completely coated with bread crumbs.  

Place the cheese on a plate and place in the fridge for 15 minutes.  Meanwhile heat up vegetable oil in a deep fryer or an electric fondue pot to 300

degrees.  When the cheese is chilled and the oil is up to heat, carefully place it in the oil using a slotted spoon.  Cook it about 1 minute on each side or

you can spoon the oil over the top.  It is a little tricky getting it back out without damaging the breading - I did notice in the picture that theirs looked like

you could kind of see tong marks on the side. I used the spoon and a pair of tongs to get it

out of the oil.  Place on a plate.  It can now cool until you are ready to put it together.

Heat the cleaned molcajete in a 500 degree oven for 1 hour. (I would recommend seasoning your new one with oil and placing in the oven at 350

for an hour.  I noticed mine is getting easier to clean as I have used it.  I didn't season it.)

Carefully remove it and place it on a heatproof plate or hot pad.  Place the breaded cheese in the molcajete.  Pour half of the sauce over the cheese

and let it boil and bubble for a few minutes.  Take two knives and cut the cheese into about 6-8 pieces, gently stirring it a little to get the cheese all heated

through.  It will continue to melt the cheese as you eat it.  Garnish it with chopped cilantro.