My sister made this for an appetizer for Thanksgiving. Let me tell you where everyone was as before dinner! Around this tasty dish! This was amazing. The sweetness from the honey with the crunch from the chips and pumpkin seeds, paired with the creamy cheese! YUM! This is a great fall party appetizer! Just make sure to serve warm so the cheese stays soft.
Serves: 8-10
Ingredients:
1 large onion, diced
2 to 3 garlic cloves, grated
1 tablespoon Extra Virgin Olive Oil
1/2 tablespoon chipotle in adobo, puréed
Salt, to taste
1/4 cup cilantro, chopped
1 pound Monterey Jack cheese, shredded
1/2 cup Queso Fresco, shredded
1/4 cup toasted pumpkin seeds
2 tablespoon honey
Directions:
Place oven rack in the top third of the oven and preheat oven to 500°F.
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.
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.
Place oven rack in the top third of the oven and preheat oven to 500°F.
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.
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.
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