If you are looking for an easy and crowd-pleasing appetizer, this Queso Fundido with Mixed Vegetables is the perfect recipe. Rich, melted cheese combines with smoky roasted vegetables to create a delicious dish that is ideal for game day, taco night, family gatherings, or casual entertaining. Traditional queso fundido is often made with chorizo, but this colorful vegetable version is just as satisfying while allowing the fresh flavors of zucchini, bell peppers, and portobello mushrooms to shine.
Roasting the vegetables before adding them to the bubbling cheese creates incredible depth of flavor while adding a slightly smoky finish. Whether you prepare everything on the barbecue or roast the vegetables in the oven, this recipe comes together quickly with just a handful of simple ingredients. Serve it straight from the cast iron skillet with warm gluten-free tortilla chips or gluten-free tortillas for an appetizer that disappears within minutes.
This easy Queso Fundido with Mixed Vegetables recipe is naturally gluten-free when paired with certified gluten-free tortilla chips, making it an excellent addition to any gluten-free menu. The combination of stretchy Oaxaca cheese or creamy Monterey Jack cheese creates the perfect gooey texture that makes queso fundido so irresistible.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 to 6 servings
1 medium zucchini, cut in half lengthwise
1 bell pepper, any color, cut in half and seeded
1 large portobello mushroom, stem removed
1 tablespoon olive oil
2½ cups freshly grated Oaxaca cheese or Monterey Jack cheese
1 teaspoon Mexican seasoning or taco seasoning
Fresh chopped cilantro for garnish
Sliced jalapeños, optional
Certified gluten-free tortilla chips or warm gluten-free tortillas for serving
Step 1: Prepare the Vegetables
Preheat the barbecue to medium-high heat or preheat the oven to 425°F. Brush the zucchini, bell pepper, and portobello mushroom lightly with olive oil so they roast evenly and develop a rich, slightly smoky flavor.
Step 2: Roast the Vegetables
Place the vegetables on the grill over medium-high heat or arrange them on a baking sheet if using the oven. Roast for 12 to 15 minutes, turning them once if grilling, until they are tender and lightly charred. Remove the vegetables from the heat and allow them to cool for several minutes before slicing them into bite-sized strips.
Step 3: Prepare the Cheese
Spread the grated Oaxaca cheese or Monterey Jack cheese evenly into a 10-inch cast iron skillet. Sprinkle the Mexican seasoning evenly across the top of the cheese to add bold flavor throughout the dish.
Step 4: Melt the Cheese
Place the skillet on the barbecue over indirect heat or transfer it to the preheated oven. Bake for 8 to 10 minutes, watching carefully, until the cheese is completely melted, bubbling around the edges, and beginning to turn lightly golden.
Step 5: Add the Vegetables
Carefully arrange the roasted zucchini, bell pepper, and sliced portobello mushroom over the melted cheese. Return the skillet to the grill or oven for another 2 to 3 minutes so the vegetables become heated through and the flavors blend together.
Step 6: Garnish and Serve
Remove the skillet from the heat. Sprinkle fresh chopped cilantro over the top and add sliced jalapeños if desired. Serve immediately while the cheese is hot and stretchy with warm gluten-free tortilla chips or gluten-free tortillas for dipping.
Oaxaca cheese provides the traditional stretchy texture that makes authentic queso fundido so popular. Monterey Jack is an excellent substitute if Oaxaca cheese is unavailable.
Roasting the vegetables on the barbecue adds a wonderful smoky flavor, but the oven produces equally delicious results when grilling is not an option.
For even more flavor, add roasted onions, poblano peppers, corn, or sliced cherry tomatoes along with the other vegetables.
Serve this queso fundido immediately after removing it from the heat because the cheese is at its smoothest and most enjoyable while it is hot.
A cast iron skillet helps retain heat, allowing the cheese to stay melted longer while serving.
This recipe pairs perfectly with tacos, grilled chicken, fajitas, carne asada, or as part of a Mexican-inspired appetizer spread.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F oven until the cheese has melted again. Slow reheating helps maintain the best texture.
