Fundido means “melted cheese” appetizer in Spanish. If you recall, I had an amazing fundido at a restaurant in Charlotte a few weekends ago. I was determined to recreate this cheesy “mess” for Big Guy. I used several recipes but honestly, I didn’t follow anything enough to show you.
First you’ll need to roast 2 jalapeno peppers and garlic. Take the bulb of garlic, cut off the top portion and drizzle with EVOO and wrap in foil. Then simply place them on a pan, crank up your oven to 450 and let them char. Once blacked, place in a ziplock bag and let them sweat. Remove the charred skins and dice. Now heat a skillet over medium-high heat. Grill 2 pineapple rings. Yep, I used canned. Remove those from the skillet and crisp up a few pieces of bacon. Remove the bacon – add diced onion to the skillet (about 1/4 cup or so). Add in the pineapple (diced), the bacon crumbles and the roasted garlic and jalapeno. Then add 8 ounces of Mexican Melting Cheese (Montery Jack would most certainly work) and a couple handfuls of mozzarella cheese. Stir – adding about 1/4 to 1/2 cup milk. Once everything is melted, add in a handful of chopped cilantro. Either serve or place in a small crock pot to keep warm.
Holy cheesy incredible dip. The pictures do not do it justice. But I can assure you that Big Guy and I stood around the dip eating as though we had not eaten in days. It was delicious.
Pretend it looks like this:
Best served with a margarita. Trust me.