Queso Fundido

• 2 tbsp unsalted butter, divided (plus a little extra)

• 1 onion, diced

• 2 cloves of garlic, minced

• 1, 4 ounce can of mild (or spicy) diced green chiles

• 1 jalapeño, deseeded and chopped (optional)

• 1 lb lean ground beef (I used 93%)

• 1 tsp kosher salt

• fresh cracked pepper

• 2-3 tsp dark chili powder

• 1, 16 oz package of fresh spinach (you can also use greens like kale or swiss chard)

• 6-8 ounces shredded monterey jack cheese (or any fiesta/Mexican blend; queso blanco, cheddar, monterey jack)

• 6-8 ounces shredded mozzarella cheese

• 1 tomato, diced

• fresh parsley for garnish

Method

You’ll need a cast iron skillet for this one. Preheat your oven to 400 degrees.

Melt 1 tbsp of butter over medium heat. Add the onions, garlic, and jalapeños, and sprinkle a pinch salt, stirring occasionally. Allow the onions to get translucent in color, about 5 minutes.

Next, add in the diced green chiles and give it a big ole stir. Add in your meat, the salt, pepper, and the chili powder. Cook until the meat is no longer pink.

Add in your greens. Cook them until wilted, stirring occasionally. Once wilted, sprinkle on your cheeses. Dot the remaining butter on top of the cheese around the pan. Want a cheesy crust around the edges of the pan? Add the butter.

Place the skillet in the oven and cook for 10 minutes. After 10 minutes, place the skillet under the broiler for 2 more minutes. Serve immediately with tortilla chips or mini soft taco shells! Hot sauce optional.