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Roccbox Queso Fundido
Queso Fundido
2 poblano peppers
2 tablespoons butter
1 yellow onion, finely chopped
2 tablespoons milk
1 cup shredded Monterey Jack cheese
1 cup shredded Oaxaca cheese
2 cups shredded Pepper Jack cheese
1 can black beans
Freshly fried tortilla chips or tortillas for serving
Cilantro for garnish
For The Tomato Salsa (Salsa de Molcajete)
1kg Tomatoes, (small cherries are great but plums work fine)
150g Brown Onion, diced
3 Cloves Garlic
25g Bird’s Eye Chilli
Salt to taste
Instructions
For the tomato salsa
Step 1
Place the tomatoes in a cast iron pan or tray. Cut the onions in quarters and set them in the pan with the tomatoes, add the chillies and garlic.
Everything must be flat, with nothing on top of each other.
With your Gozney on high, roast until a good level of charring is achieved.
Remove the pan from the oven, flip over the tomatoes and onions, and char the other side.
Step 2
Add everything to a pestle and mortar and mash into a rough salsa. Season to taste.
For The Queso Fundido (use an 11inch (28cm) cast iron pan)
Step 1
Roast the peppers, turning occasionally, until blackened on all sides, 6 to 8 minutes total.
Remove from the oven. Once cool enough to handle, chop and set aside, skin on.
Add a splash of oil to the pan with the sliced onions and a pinch of salt.
Toss and cook in the Gozney on low flame for around 8 minutes, tossing regularly. Set aside and wipe out the pan.
Step 2
To assemble, start with half the caramelised onion, then add the beans and the cheese mix, reserving the feta.
Finish with the remaining onions and the peppers.
Step 3
Turn Roccbox back up to high flame and melt the queso fundido for about 2-3 minutes.
Take out and finish by crumbling over the feta and serving with the warm tortillas and tomato salsa.
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