Quesadilla Fundido Dip
Active Time30 minutes
Total Time30 minutes
Servings8
Ingredients
- 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)
Steps
- 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.
- Stir in onions, bell peppers, cinnamon, and salt; cook 12–15 minutes, stirring occasionally, or until onions have browned. Meanwhile, preheat broiler on HIGH.
- 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.)
Ingredients
- 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)
Steps
- 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.
- Stir in onions, bell peppers, cinnamon, and salt; cook 12–15 minutes, stirring occasionally, or until onions have browned. Meanwhile, preheat broiler on HIGH.
- 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%