Rachael's Daytime Talk Show
Chipotle Queso with Pumpkin Seeds and Honey -- 03/14/11

Chipotle Queso with Pumpkin Seeds and Honey

Ingredients

  • 1 large Spanish onion, diced
  • 2 to 3 garlic cloves, grated
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 1/2 tablespoon chipotle in adobo, puréed
  • Salt
  • 1/4 cup cilantro, chopped
  • 1 pound Monterey Jack cheese, shredded
  • 1/2 cup Queso Fresco
  • 1/4 cup toasted pumpkin seeds
  • 2 tablespoon honey

Yields:

Preparation

Place oven rack in the top third of the oven and preheat oven to 500°F.

Step

In an 8-inch, cast-iron skillet over medium heat, sauté the onion with garlic in EVOO until soft and slightly caramelized. Add the chipotle purée, some salt and cilantro.

Step

Spread the onions in an even layer across the bottom of the skillet, top with the grated cheese and place in oven for 20 minutes, until golden brown and bubbly.

Remove from oven and pour excess oil off the top. Sprinkle with queso fresco, toasted pumpkin seeds and a drizzle of honey, and serve with chips.