Food & Cooking Recipes Appetizers Queso Fundido Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Pernille Loof Prep Time: 25 mins Total Time: 30 mins Servings: 6 Dig into this vegetarian version of the classic party starter straight from the oven -- the double-cheese, double-chile dip is bubbling and delicious after only 10 minutes. Ingredients 1 tablespoon extra-virgin olive oil 1 large poblano chile, seeded and cut lengthwise in quarters, then crosswise in ¼-inch strips (1 cup) 1 onion, thinly sliced (1 ¼ cups) Kosher salt 1 serrano chile, thinly sliced, seeded if desired (1 tablespoon) 1 pound low-moisture mozzarella (such as Polly-O), cut into ½-inch cubes 6 ounces fresh goat cheese, crumbled Jicama sticks, radishes, and tortilla chips, for serving Directions Preheat broiler with rack 4 inches from heating element. Heat a large ovenproof skillet over medium-high. Swirl in oil. Add poblano and cook, 3 minutes. Add onion and season with salt. Cook until onion is softened and poblano is slightly charred, 4 minutes. Add serrano and cook until softened, 2 minutes more. Remove from heat. Add both cheeses. Broil until bubbly and browned in spots, 2 to 3 minutes. Serve with jicama sticks, radishes, and tortilla chips. Rate it Print