Queso Fundido Sweet Potato Skillet Step-by-step instructions

Before you start

Before starting, position a rack in the center of the oven and heat it to 425°F (220°C). Peel and dice the sweet potatoes into 1/2-inch cubes, and dice the bell peppers to match.

Mince the garlic and chipotle peppers, and shred the Oaxaca and Chihuahua cheeses from their blocks. Chop the cilantro and slice the red chili for garnish. Have a 10-inch cast iron skillet ready and all ingredients measured to keep the cooking process smooth.

Instructions

Roast the vegetables

1. 1Roast the vegetables
   Heat the oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes and red bell peppers with olive oil, chipotle powder, smoked paprika, and kosher salt until evenly coated. Spread the vegetables in a single layer in a 10-inch cast iron skillet. Roast for 20 to 25 minutes, stirring halfway, until the sweet potatoes are tender and the edges are lightly charred.
   Look for The sweet potatoes should be fork-tender and the peppers slightly blistered at the edges.
   Tip Cut the sweet potatoes into uniform 1/2-inch cubes so they roast evenly with the peppers.
2. 2Make the chipotle cream
   While the vegetables roast, combine the heavy cream, minced chipotle peppers in adobo, and minced garlic in a small saucepan. Warm over medium heat, stirring occasionally, until the cream is steaming and slightly thickened, about 5 minutes. Do not let it boil. Remove from the heat and set aside.
   Look for The cream should be lightly thickened and fragrant with chipotle and garlic.
   Tip Taste the sauce and adjust the chipotle amount to your preferred heat level.

The sweet potatoes should be tender when pierced with a fork, and the peppers should be soft with lightly charred edges. The kitchen will smell smoky and sweet. If the vegetables are not yet tender, roast for another 5 minutes before proceeding.

Assemble the bake

3. 3Assemble the bake
   Pour the chipotle cream sauce evenly over the roasted vegetables in the skillet. Sprinkle the shredded Oaxaca and Chihuahua cheeses over the top, covering the vegetables completely. Return the skillet to the oven and bake for 8 to 10 minutes, until the cheese is fully melted and bubbling around the edges.
   Look for The cheese should be molten and bubbling, with golden spots on top.
   Tip For a deeper golden top, switch the oven to broil for the last 1 to 2 minutes, watching closely.

The cheese should be fully melted, bubbling at the edges, and lightly golden in spots. The cream sauce should be absorbed into the vegetables, creating a creamy, cohesive filling. The top will look molten and inviting.

Finish and serve

4. 4Finish and serve
   Remove the skillet from the oven and let it rest for 5 minutes. Scatter the chopped cilantro and sliced red chili over the molten cheese. Serve directly from the skillet while hot, pulling long cheese stretches with each portion.
   Look for The cheese pulls into long ribbons and the cilantro adds fresh color and aroma.
   Tip Letting the dish rest for a few minutes allows the cheese to set slightly, making it easier to serve.

The dish should have a glossy, molten cheese topping with fresh cilantro and red chili scattered across. When you pull a portion, the cheese should stretch into long ribbons. Serve immediately while hot and gooey.

Common mistakes

One common mistake is cutting the sweet potatoes into uneven pieces, which leads to some cubes being undercooked while others turn mushy.

Take the time to dice them uniformly. Another is using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.

Shred your own cheese for the best texture. Overbaking the dish can cause the cream sauce to separate and the cheese to become greasy; watch for the cheese to melt and bubble, then remove from the oven promptly.

How to tell it’s done

The dish is done when the cheese is fully melted, bubbling around the edges, and lightly golden in spots. The sweet potatoes should be fork-tender and the peppers soft with charred edges. The chipotle cream should be absorbed into the vegetables and slightly thickened.

If you want a deeper golden top, broil for 1 to 2 minutes, watching closely to prevent burning. Let the skillet rest for 5 minutes before serving to allow the cheese to set just enough to hold its shape.