Bacon & Smoked Gouda Queso Fundido

Ingredients

• 6 slicesFarmland® low-sodium hickory-smoked bacon, diced
• 110 g (¾ cup)red pepper, diced
• 75 g (½ cup)jalapeño peppers, deseeded and diced
• 40 g (¼ cup)red onion, diced
• 1 teaspoonchilli powder
• 170 g (1½ cups)mature Cheddar, grated
• 170 g (1½ cups)smoked Gouda, grated
• 55 g (½ cup)grated mozzarella or Monterey Jack
• To garnishcoriander
• To garnishpickled or fresh jalapeño slices
• To servetortilla chips

Instructions

1. 1

   Dice the bacon

   Cut the bacon into small squares.

2. 2

   Cook the bacon

   Fry the bacon in a pan over medium-low heat for about 10 minutes, stirring occasionally.

3. 3

   Reserve the drippings

   Once crisp, lift out the bacon and drain it on kitchen paper. Keep 1 tablespoon of the bacon drippings.

4. 4

   Heat the pan

   Wipe out the pan, add the reserved drippings and heat it over a medium heat.

5. 5

   Add the vegetables

   Add the peppers, onion and chilli powder, then stir to combine.

6. 6

   Soften the vegetables

   Cook for 5–7 minutes, until tender but not browned.

7. 7

   Set aside

   Remove the vegetables from the pan and leave them to cool slightly.

8. 8

   Preheat the oven

   Heat the oven to 200°C (400°F).

9. 9

   Build the first layer

   In an ovenproof dish, such as a 23 × 23 cm (9 × 9-inch) baking dish, add half the cheese, half the peppers and half the bacon.

10. 10

    Add another layer

    Repeat with the remaining cheese, peppers and bacon to make a second layer.

11. 11

    Bake until melted

    Cover the dish with foil and bake for 10–12 minutes, until the cheese has just melted. Avoid overbaking so the dip stays gooey.

12. 12

    Garnish the dip

    Top the hot dip with jalapeño slices and chopped coriander.

13. 13

    Serve with chips

    Serve with tortilla chips.

What is queso fundido?

Queso fundido is a Mexican-style dish of melted cheese, often served hot for sharing with tortillas or chips. The name means “molten cheese”, and it is commonly made with a blend of cheeses and savoury additions.

This version combines smoked Gouda and mature Cheddar with bacon, peppers and onion. The mix of smoky, sharp and creamy flavours makes it a hearty dip, while the vegetables add colour and a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 32g protein, 7g carbs, 44g fat.

The cheese and bacon provide most of the fat and protein, while the peppers and onion contribute a smaller amount of carbohydrate. Serve with a modest handful of tortilla chips and add a fresh salad or crunchy vegetables alongside to round out the plate.

Why this cheese blend works

Smoked Gouda: its distinctive smoky flavour echoes the bacon and gives the dip depth.

Mature Cheddar: brings a sharper, savoury edge to balance the milder cheeses.

Mozzarella or Monterey Jack: adds a soft, stretchy quality as the layers melt together. Grating the cheese helps it melt evenly in the short baking time.

Crisp the bacon gently

Bacon: cooking it over medium-low heat gives the pieces time to render their fat and turn crisp without scorching. Stir occasionally so they brown evenly.

Drippings: reserve just 1 tablespoon for cooking the vegetables, as directed. Wiping out the pan first keeps the remaining bacon fat from overwhelming the peppers.

Keep the vegetables tender

Pepper and onion: sauté them for 5–7 minutes, stopping when they are tender but not browned. They will cook a little further in the oven.

Jalapeño: removing the seeds before dicing keeps the heat more restrained. For a hotter dip, use some of the seeds when preparing the fresh pepper.

Watch the melting point

Layering: spread the cheese, peppers and bacon in two layers so the toppings are distributed through the dip rather than sitting only on top.

Doneness: bake covered for 10–12 minutes at 200°C. Take the dish out as soon as the cheese is just melted; baking it for longer can make the texture less gooey.

Serve it while hot

Garnish: add the jalapeño slices and chopped coriander after baking so they stay fresh and colourful.

To serve: bring the dish to the table straight from the oven with tortilla chips for scooping. The cheese firms as it cools, so serve promptly.

Recipe notes & tips

• Grate the cheeses before you start cooking so they are ready to layer.
• Dice the bacon and vegetables into small, even pieces for easier scooping.
• Use an ovenproof dish that allows the layers to spread out rather than pile up.
• Keep the jalapeño garnish separate until serving so guests can choose how much heat they want.
• Have the tortilla chips ready before the dip comes out of the oven.

Variations

• Adjust the heat: use fewer fresh jalapeños for a milder dip.
• Change the cheese: use Monterey Jack in place of mozzarella for the third cheese.
• Add fresh topping: scatter extra chopped coriander over the dip just before serving.
• Choose pickled jalapeños: use them as the garnish for a tangy contrast.
• Make smaller batches: divide the mixture between smaller ovenproof dishes and check as the cheese melts.

Common mistakes to avoid

• Overcooking the cheese: remove the dish as soon as it has melted so the dip stays gooey.
• Browning the vegetables: keep them over medium heat and stop cooking once tender.
• Skipping the drippings reserve: measure out 1 tablespoon before wiping the pan.
• Leaving the bacon in the pan: remove and drain it once crisp so it does not continue cooking.
• Serving it late: bring the dip to the table while hot, before the cheese firms up.

How to store

Refrigerate leftover dip in a covered container for up to 3 days. Reheat gently in an ovenproof dish until just melted, or use short bursts in the microwave, stirring between them; the texture may be less gooey after cooling and reheating.

Frequently asked questions