Queso Fundido Skillet with Sweet Potato, Peppers and Melted Cheese Tips, FAQ & printable recipe

Tips for success

Dice the sweet potato and chop the peppers before you heat the skillet, so the sauce does not sit and thicken while you work. Once the vegetables are in, stir them only until they are coated; over-stirring breaks the cubes and turns the mixture mushy. A medium heat is enough to keep the sauce bubbling without scorching the sugars in the sweet potato, which can happen quickly in a hot cast iron pan.

Serve the skillet at the table on a heatproof trivet so the cheese stays hot and stretchy. Set out a basket of crusty bread, and tell everyone to tear off a piece and pull it through the melted cheese. Scatter the extra cilantro and red bell pepper at the last moment so they stay bright. The skillet can also be set on a board in the middle of the table, which keeps the cheese warm for the whole meal.

Variations

• Smoky Chipotle Version: Stir one minced chipotle pepper in adobo, plus a teaspoon of its sauce, into the tomato base. The smoky heat pairs well with the sweet potato and deepens the color of the sauce. Keep the rest of the method the same and bake as directed.
• Black Bean Addition: Drain and rinse one can of black beans and fold them in with the sweet potato before adding the cheese. The beans add body and make the skillet more filling for a main course, while the bake stays just as stretchy and golden.
• Roasted Corn Topping: Scatter a half cup of cooked corn kernels over the cheese before baking. The corn pops slightly in the oven and adds a sweet crunch against the soft melted cheese. Scatter the cilantro at the end as usual.
• Spicy Jalapeño Heat: Replace the green chili with one seeded, chopped jalapeño for a brighter, more pronounced heat. Add a few thin slices on top of the cheese before baking so they soften and brown slightly across the golden surface.

Storage and make-ahead

Fridge

Store the cooled skillet covered in the refrigerator for up to 3 days, and reheat portions until the cheese is hot and bubbling again.

Freezer

Freezing is not recommended, because the cheese and sweet potato lose their texture once thawed, and the sauce can separate.

Reheat

Reheat single portions in a 350°F (175°C) oven for 10 to 12 minutes, or in a covered skillet over low heat with a splash of water.

Leftovers can be stored in an airtight container in the refrigerator once they have cooled for no more than 2 hours. The cheese will firm up and lose some of its stretch, but the flavor stays good.

Store the cilantro separately if you plan to keep the dish for more than a day, since fresh herbs wilt once they touch the warm sauce. Avoid leaving the skillet out at room temperature after serving. Divide any remaining dish into small containers so it cools quickly and evenly, and label each container with the date.

You can prepare the components ahead of time to speed up the evening meal. Dice the sweet potato, chop the peppers and chili, and grate the cheese up to one day in advance, and store each in its own airtight container in the refrigerator.

Keep the cilantro wrapped in damp paper towel until serving. On the day you plan to bake, cook the sauce base and vegetables on the stovetop, then add the cheese and bake the skillet when guests arrive. Baking straight from the stove keeps the bake hot and the cheese stretchy.

Serving ideas

Serve the queso fundido skillet hot straight from the cast iron pan, with the cheese still bubbling on top. Tear a piece of crusty bread, pull it through the melted cheese, and take a forkful of sweet potato with it.

Finish each plate with fresh cilantro and a few pieces of red bell pepper for color and a fresh contrast to the rich cheese. A simple green salad with lime dressing works well alongside, and it balances the sweetness of the sweet potato without competing with the cheese.

For a casual gathering, place the skillet in the center of the table with a stack of plates and a serving spoon for the vegetables. Offer extra sliced chili on the side for guests who want more heat.

Pair the dish with a cold lager or a sparkling water with lime for a light, refreshing contrast. Because the skillet stays warm for a good while, it suits relaxed dinners where people help themselves over the course of the meal.

Frequently asked questions

Recipe card

Queso Fundido Skillet with Sweet Potato, Peppers and Melted Cheese

Prep 20 minCook 25 minRest 5 minTotal 50 minServes 4

Ingredients

• 1 lb sweet potato, peeled and diced into small cubes
• 1 red bell pepper, seeded and chopped into pieces
• 1 green chili pepper, seeded and finely chopped
• 2 tbsp olive oil
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/2 tsp ground cumin
• kosher salt and black pepper to taste
• 8 oz firm melting cheese, such as Monterey Jack or asadero, grated
• fresh cilantro sprigs, chopped, for serving
• crusty bread, for serving

Instructions

1. Peel the sweet potato and dice it into small cubes. Seed the red bell pepper and chop it into pieces. Seed the green chili and chop it finely. Finely chop the onion, mince the garlic, and chop the cilantro sprigs.
2. Using a box grater, grate the firm melting cheese into a fluffy mound of shreds. Set the shredded cheese aside in a bowl so it is ready to scatter over the top.
3. Heat the olive oil in the cast iron skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic, then add the tomato sauce, cumin, and a pinch of salt and pepper. Let the sauce simmer gently.
4. Add the diced sweet potato, red bell pepper, and green chili to the skillet. Stir until every piece is coated in the sauce and the vegetables are evenly distributed across the pan.
5. Scatter the shredded cheese generously over the top of the sweet potato mixture, covering the surface edge to edge. Leave a little space near the rim so the cheese can bubble and brown.
6. Preheat the oven to 400°F (200°C) and place the skillet on the middle rack. Bake for 20 to 25 minutes, until the cheese has melted, the top is golden and bubbling, and the sweet potato is tender when pierced with a knife.
7. Remove the skillet from the oven using oven mitts. Let it rest for 5 minutes so the cheese sets slightly. Scatter the chopped cilantro and extra pieces of red bell pepper over the top, then serve hot with torn pieces of crusty bread.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

21 g

Carbohydrates

38 g

Fat

26 g

Fiber

5 g

Sodium

820 mg

Automatic estimate from the ingredient list, not laboratory-verified.