The Lady’s Kitchen Sink Fundido – Marcella The Cheesemonger International Guilde des Fromagers
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The Lady’s Kitchen Sink Fundido

While helping me with my “research” for my Bellwether Farms’ Carmody review, The Lady and I discovered “Fundido” – Mexican fondue. After reading several recipes and checking out what she had on hand, The Lady created her own version on this fun dip…


1 Jalapeno Pepper; chopped (freshly picked from The Man’s Deck Garden)

1 Anaheim Chili Pepper; chopped (freshly picked from The Man’s Deck Garden)

1 Green Bell Pepper; chopped (freshly picked from The Man’s Deck Garden)

½ Red Bell Pepper; chopped

1 Garlic Clove; chopped

1 Scallion Clove; chopped

¼ Walla Walla Onion; chopped

Extra Virgin Olive Oil (EVOO)

Handful of Fresh Cilantro; chopped

Grape and Cherry Tomatoes; cut into quarters (freshly picked from The Man’s Deck Garden)

1 Can Black Beans; rinsed

¼  pound Tillamook Medium Cheddar; shredded

¼  pound Tillamook 100 Anniversary 3 Year Vintage White Extra Sharp Cheddar; shredded

½ pound Mozzarella; shredded (The Lady added a low fat cheese to avoid “separation” of the cheeses)

Mexican/Taco Seasonings to taste



Pre-Heat oven to 350°.

The Lady chopped all the peppers, onion, garlic, scallion and cilantro using her new favorite Kitchen Aid Hand Chopper (just like the one advertised on cable TV every two minutes…you know the one).

Shred cheeses.

Put a dab of EVOO in a heated sauté pan. Brown the peppers, onions, garlic and scallions in pan.

Combine pepper mixture and black beans in a 9 by 13 glass dish. Mix in half of cheeses, cilantro and tomatoes. Add seasonings you like.

Top with remainder of cheeses, tomatoes and cilantro.

Bake in oven for 20-25 minutes until bubbling and lightly browned on top.

Serve with corn chips and/or warm tortillas.

The Lady and The Man thought this was terrific because it wasn’t too cheesy; all the ingredients were prominent and part of the experience.

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