Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Summer squash queso fundido is a vegetarian twist on your classic queso fundido recipe! Caramelized summer squash and zucchini are mixed with charred hatch chiles and Monterey Jack and cheddar cheese to make the best party appetizer ever! It’s melty, smoky, indulgent and takes 35 minutes to make! Serve with Strawberry Margaritas for your next party!
I absolutely adore squash. It’s my favorite go-to whenever I want to make something a little lighter and healthier. Enjoy Squash Stuffed Shells and Squash Saltado for dinner or this Charred Corn and Poblano Pepper Queso Fundido and Baked Brie Dip with Delicata Squash for party appetizers!
Ingredients You’ll Need for Summer Squash Queso Fundido
- Chiles – Fresh hatch chile peppers or poblano peppers. Charred hatch chiles are slightly sweet and spicy and makes this recipe that more incredible. If it’s not hatch chile, season poblano peppers will work perfectly!
- Squash – A mix of zucchini and yellow squash are caramelized together until soft. It will taste so creamy with the cheese!
- Cheese – I love to use a mix of Monterey Jack and mild cheddar cheese. Mexican blend cheese, sharp cheddar, or pepper jack cheese would be delicious as well!
- Serving – I served this squash queso fundido with tortilla chips. Other options can be pita chips, tostadas, or piece of crusty bread with salsa or guacamole.
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Summer Squash Queso Fundido
- Char the chiles. Place chiles on the grates of a gas stove set to a medium-high flame. Rotate the chiles every 30 seconds so that the chiles have an even char all around. Next, transfer the chiles to a zip-loc bag or bowl with a lid to steam for 5 minutes. Scrape off and discard the charred bits, seeds and stem. Chop up chiles then set aside.
- Caramelize the squash. Cook zucchini, squash, and green onions in a medium pot with a big pinch of salt and a drizzle of olive oil until well browned, caramelized and soft. Stir in minced garlic. Taste to adjust salt if needed. Next stir in chopped chiles and cheese.
- Bake. Bake squash queso fundido for 15 – 20 minutes or until the cheese is melty and the top is browned. Serve immediately garnished with green onions and a side of tortilla chips.
Tips and Tricks
Don’t have a gas stove? If you don’t have a gas stove to char the chiles on just pop them in the oven under the broiler. Make sure to keep an eye on them so they don’t burn.
Caramelize the zucchini. It might seem a little strange but this is an important step. As the zucchini and squash cooks they will release a lot of water, because of this we want to sweat it out just like with onions until it looks well browned and caramelized.
Recipe FAQs
Queso fundido is a Mexican appetizer. It’s made with a blend of melty cheeses mixed with sausage, caramelized onions and smoky poblano peppers.
This is a vegetarian twist on a classic Mexican appetizer! Instead of sausage, this queso fundido is made with caramelized summer squash and zucchini and charred hatch chiles!
More Appetizer Recipes
Appetizers
Pretzel Tot Queso Fundido
Quick and Easy
Charred Corn and Poblano Pepper Queso Fundido
Quick and Easy
Summer Squash Queso Fundido
Quick and Easy
Warm Cuban Sandwich Dip
If you tried this Summer Squash Queso Fundido Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Hatch Chile Summer Squash Queso Fundido
Equipment
- 1 medium pot
- 1 oven-proof ramekin
- 1 chef knife
Ingredients
- 2 to 3 fresh hatch chile peppers or poblano peppers
- 2 medium-sized zucchini
- 2 bottle-neck yellow squash
- 3 green onions, thinly sliced (ends discarded but I use the rest of it!), plus more for garnish
- 1 garlic clove, minced
- Kosher salt
- 1 cup shredded Monterey Jack
- 1 cup shredded mild cheddar cheese
- Tortilla chips, for serving
Instructions
- Place the chiles on the grates of your gas stove. Turn the flame to medium-high heat and rotate every 30 seconds or so, charring it evenly. Once it’s charred, transfer it to a Zip-loc bag (or bowl with a lid) and seal it up. Allow it to steam for 5 minutes. Using the blade of a knife, scrape off the charred bits and discard. Chop up the chile and discard the seeds and stem. Mince up the chiles and set aside.
- In a medium pot, add a teaspoon of olive oil. When hot, add the zucchini, yellow squash, green onions and a big pinch of salt. Cook for 10 to 15 minutes, stirring frequently, until the squash is browned, caramelized and soft. Turn off the heat and stir in the garlic. Give the squash a taste and salt it again. I ended up adding about 1/2 teaspoon of additional salt. Stir in reserved minced chiles and cheeses. If the zucchini has been cooking in a pot that’s oven-proof, feel free to transfer it to the oven to bake. Or you can transfer it to an oven-proof ramekin.
- Bake for 15 to 20 minutes, until the cheese is super melty and the top has browned a bit. Remove from the oven. If the cheese has released a lot of oil (this happens!), take a paper towel and lightly absorb some of the excess oil. Garnish with green onions and serve with tortilla chips. YASSS.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi ADRIANNA, The dish looks yummy and mouth-watering. I will surely ask my wife to try it once and then will update you.
I love your recipe you have shared here on your site. I would like to share it with my friends on all my social media accounts. Thanks for writing such an informative content.
That looks yummy. thanks for sharing the recipe
is one of my favorite item. Thank you for sharing this awesome stuff here.
It looks yummy!
Thank you for sharing.
WIll definitely try.
It’s great to have the Hatch Chile Summer Squash Queso Fundido with snacks, our kids will love this delightful dish. I hope you can post more recipes on this exciting and nutritious food. Thank you.
Looks soooo good! I’m literally mouthwatering right now, going to make this tomorrow! Thanks for sharing
It looks yummy! Thanks for sharing!
Amazing combination, perfect dish definitely going to make this some day, thanks for sharing this recipe.