Queso Fundido Sweet Potato Skillet Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use high-quality Oaxaca cheese and shred it yourself. The long strands of Oaxaca create that signature stretch, while the Chihuahua adds creaminess.

If you want an even more decadent dish, add a handful of cooked chorizo or crumbled cooked sausage to the vegetables before topping with cheese, but note that this will add a raw protein that needs to reach 160°F (71°C).

To make the dish ahead, roast the vegetables and prepare the chipotle cream up to two days in advance. Store them separately in the refrigerator. When ready to serve, assemble the dish and bake as directed, adding a few extra minutes to account for the cold ingredients.

The final bake should still result in bubbling, molten cheese. Leftovers can be reheated in the oven or microwave, though the cheese will not be as stretchy the second time.

Variations

• Add chorizo: Brown 8 oz fresh chorizo in a skillet before roasting the vegetables, then mix the cooked chorizo with the roasted vegetables before adding the cream and cheese. This adds a spicy, savory depth and turns the dish into a heartier main.
• Use regular potatoes: Replace sweet potatoes with an equal amount of Yukon Gold or red potatoes for a more traditional queso fundido texture. The potatoes will be less sweet but equally creamy and satisfying.
• Make it spicier: Add an extra tablespoon of minced chipotle peppers in adobo to the cream sauce, or sprinkle with cayenne pepper before baking. For a fresh heat, top with sliced jalapeños instead of red chili.
• Top with black beans: Scatter 1 cup of drained canned black beans over the roasted vegetables before adding the cream and cheese. This adds protein and fiber, making the dish more filling and budget-friendly.

Storage and make-ahead

Fridge

Store leftover queso fundido in an airtight container in the refrigerator for up to 3 days. The cheese will solidify when chilled; reheat gently before serving.

Freezer

This dish is not recommended for freezing, as the cream sauce and cheese may separate upon thawing and reheating, resulting in a grainy texture.

Reheat

Reheat leftovers in a cast iron skillet over medium-low heat, stirring occasionally, until hot and bubbly.

Store any leftover queso fundido in an airtight container in the refrigerator for up to 3 days. The cheese will solidify when chilled; reheat gently in the oven at 350°F (175°C) or in the microwave until hot and bubbly. For best texture, reheat in a skillet over medium-low heat, stirring occasionally.

Roast the vegetables and prepare the chipotle cream up to 2 days ahead. Keep them separately in the refrigerator.

When ready to serve, assemble the dish and bake as directed, adding 5 minutes to the final bake time to account for the cold ingredients. The dish is best served fresh, but the make-ahead components save time without sacrificing flavor.

Serving ideas

Serve this queso fundido straight from the skillet while it’s hot and bubbling. Provide tortilla chips, warm flour tortillas, or crusty bread for dipping and scooping.

The cheese will stretch into long ribbons, so have a serving spoon and fork ready. This dish is ideal as an appetizer for a crowd or as a vegetarian main when paired with a simple salad.

For a complete spread, serve alongside fresh salsa, guacamole, and sour cream. The smoky chipotle heat pairs well with a cold beer or a citrusy margarita. If you like extra heat, offer additional sliced red chilies or a drizzle of hot sauce at the table. The leftovers, if any, can be repurposed as a filling for quesadillas or nachos.

Frequently asked questions

Recipe card

Queso Fundido Sweet Potato Skillet

Prep 20 minCook 30 minTotal 50 minServes 6

Ingredients

• 2 lb orange sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 red bell peppers, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp chipotle powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 cup heavy cream
• 2 tbsp chipotle peppers in adobo sauce, minced
• 2 cloves garlic, minced
• 12 oz Oaxaca cheese, shredded
• 4 oz Chihuahua cheese, shredded
• 1/4 cup fresh cilantro, chopped
• 1 red chili, thinly sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

14 g

Carbohydrates

32 g

Fat

33 g

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