Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Mushroom Queso Fundido

Print recipe & shopping list
Submitted by:
Makes: 8 servings adjust
A hot, cheesy dip that everyone so far has loved.



  • 2 tablespoons Butter

Step 1

Melt butter over medium heat in a saucepan that will stand up to constant whisking. Teflon is a bad idea if you use a metal whisk.


  • 34 cup Fresh Cremini Mushrooms, finely chopped
  • 14 cup Onion, finely chopped
  • 1 Jalapeno Pepper, finely chopped, remove seeds if you'd like to cut down on spiciness.

Step 2

Add chopped vegetables to pan, season with salt and pepper, and saute until soft and the onions begin to darken, 5 to 10 minutes.


  • 4 ounces Beer, I like to use an amber ale; I'd avoid cheap garbage or IPA.
  • 12 teaspoon Ground Cumin

Step 3

Stir cumin into mixture, then add beer to pan and cook until the liquid is reduced by about half, stirring frequently.


  • 2 cups Shredded Cheddar Cheese, last time I used half pepper jack, half medium cheddar. Use anything with a lot of flavor that melts well.

Step 4

Add cheese to mixture one handful at a time, whisking constantly until each addition of cheese is incorporated before adding another handful. While whisking, drink remaining 8 oz. beer left in the bottle.

Step 5

Once all the cheese has melted, really go to town with the whisk in a vain effort to fully emulsify the cheese into the liquid. You'll never get there, but the extra effort will result in a better mixture. Once the mixture seems as homogeneous as it's going to get, dump the fundido into a bowl. Serve immediately alongside corn tortillas, tortilla chips, pita bread, or whatever else strikes your fancy. You'll need spoons for this as the cheesy strands that stretch away from this stuff can be a couple of feet long.
Kitchen Monki sign up