Quesadilla Fundido Dip

Image of quesadilla fundido dip

Active Time

30 minutes

Total Time

30 minutes




  • 1 medium red onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • ¾ teaspoon crushed red pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 (9-oz) jar mango chutney (or peach preserves)
  • 14–16 oz Mexican quesadilla (or fresh mozzarella) cheese
  • Scoop-style tortilla chips (optional, for dipping)


  1. Preheat large, cast iron skillet on medium 2–3 minutes. Chop onion and bell pepper. Add oil, garlic, and crushed red pepper to skillet; cook and stir 1–2 minutes or until garlic is golden and fragrant.
  2. Stir in onions, bell peppers, cinnamon, and salt; cook 12–15 minutes, stirring occasionally, or until onions have browned. Meanwhile, preheat broiler on HIGH.
  3. Stir chutney into vegetable mixture until combined. Place cheese carefully in center of skillet, then place skillet on middle oven rack; broil 8–10 minutes or until cheese has melted. Serve hot, with tortilla chips if desired. (Makes 8 servings.)

Nutritional information

CALORIES (per ⅛ recipe) 300kcal; FAT 10.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 720mg; CARB 44g; FIBER 1.00g; SUGARS 19g; PROTEIN 7g; CALC 2%; VIT A 0%; VIT C 0%; IRON 0%