Queso Fundido Skillet Sweet Potato Bake: One-Pan Cheesy

This one-pan queso fundido skillet takes the classic melted cheese dip and turns it into a hearty, vegetable-packed main. Roasted sweet potatoes and red bell peppers soak up a smoky chipotle cream, then get buried under a blanket of stretchy Oaxaca and Chihuahua cheese.

The whole thing bubbles in a cast iron skillet until the edges are golden and the center is molten. It is comfort food with a little heat and a lot of cheese, ready in under an hour and perfect for scooping with tortilla chips.

Queso fundido is a beloved Mexican appetizer of melted cheese, often spiked with chorizo or peppers. This version transforms it into a complete skillet bake by layering in roasted sweet potatoes and bell peppers. The sweet potatoes get caramelized and tender in a hot oven, then they are bathed in a smoky chipotle cream that adds depth and a gentle kick.

A generous pile of shredded Oaxaca and Chihuahua cheese melts into a gooey, stretchy topping that pulls into long ribbons. Finished with fresh cilantro and sliced red chili, this dish is as beautiful as it is satisfying. Serve it straight from the skillet with tortilla chips, warm tortillas, or even a spoon.

Ingredients

Why this recipe works

Roasting the sweet potatoes and peppers in a cast iron skillet concentrates their natural sugars and brings out a deep, caramelized flavor. The high heat of the oven creates lightly charred edges that contrast beautifully with the creamy, melted cheese. Starting with a cold skillet and letting it heat gradually in the oven ensures even cooking without burning the vegetables. This method builds layers of texture and taste that a quick stovetop sauté cannot match.

The chipotle cream sauce is the secret to tying everything together. The heavy cream mellows the smoky heat of the chipotle peppers, creating a rich, silky sauce that coats every cube of sweet potato.

Oaxaca cheese, with its excellent melting properties, provides that iconic, stringy pull, while Chihuahua cheese adds a slightly sharper, saltier note. Baking the assembled dish until bubbling allows the cheese to melt into every crevice, creating a cohesive, indulgent casserole.

Notes and substitutions

Oaxaca cheese is a Mexican string cheese that melts into long, stretchy strands, making it ideal for queso fundido. Chihuahua cheese, also known as Mennonite cheese, is a mild, semi-soft cheese that melts smoothly.

If either is unavailable, Monterey Jack or mozzarella can substitute for Oaxaca, and cheddar or Colby Jack can replace Chihuahua. For the best melt, always shred the cheese yourself from a block rather than using pre-shredded bags, which contain anti-caking agents.

Canned chipotle peppers in adobo are widely available in the international aisle of most supermarkets. They bring a deep, smoky heat that is essential to the sauce. Adjust the amount to suit your spice tolerance. A cast iron skillet is ideal for this recipe because it distributes heat evenly and can go from oven to table. If you do not have one, use an oven-safe skillet or a baking dish, adjusting the roasting time as needed.

• Oaxaca cheese: Mozzarella or Monterey Jack cheese for a similar stretch and melt.
• Chihuahua cheese: Cheddar or Colby Jack cheese for a sharper flavor.
• Canned chipotle peppers in adobo: 1 teaspoon chipotle powder mixed with 1 tablespoon tomato paste for a smoky kick.
• Heavy cream: Half-and-half or whole milk, but the sauce will be thinner.

Equipment

• 10-inch cast iron skillet
• Box grater
• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spoon