Bacon & Smoked Gouda Queso Fundido

 Disclosure of Material Connection: This is a sponsored post in collaboration with Farmland® and Latina Bloggers Connect.  I’ve been compensated for this post via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Can you believe! Super Bowl Sunday is only ONE WEEK AWAY! Now, I’ll be the first to admit that I couldn’t care less about football in general, that’s totally my husband’s thing.  But there’s one thing I definitely love about football season, and that’s the FOOD! Did you know, Super Bowl Sunday is the 2nd biggest food holiday in America (only behind Thanksgiving)!  It’s not difficult to see why, football food is frickin’ delish.  One thing I always associate with football season is an ooey, gooey cheese dip of some sort, the kind that drips on your fingers and chin while you shovel it into your mouth with a tortilla chip.  Queso fundido is Mexico’s superior version of this common cheesy treat we’ve seen massacred with the likes of processed cheese blocks and canned chiles.  So as I was coming up with this recipe, I thought to myself, what could possible make melted cheese taste even better? Well, BACON, of course!

Farmland® bacon is slow smoked over real hardwoods for maximum flavor. For decades, Farmland® has taken pride in perfecting their curing and smoking technique –a difference you’ll taste in every delicious bite.  In fact, it’s my favorite bacon to use, and once you taste it, you’ll understand why! Find out where you can get Farmland® bacon by checking out their website at http://bit.ly/FarmlandFLG.

Now, onto this recipe! My Bacon and Smoked Gouda Queso Fundido is ridiculous, yes I’ll admit it. We’re melting 3 kinds of cheese with crispy bacon and colorful peppers and onions, for a luscious, creamy cheese dip that will kick the pants off any processed cheese dip out there.  Serve it with tortilla chips, crunchy veggies, or on top of a baked potato…any way you serve it, it’s gonna be delish. Trust me on this one, this smoky bacony cheesy dip is what dreams are made of.

6 slices Farmland® Low Sodium Naturally Hickory Smoked Bacon, diced
3/4 cup red bell peppers, diced
1/2 cup jalapeno peppers, seeded and diced
1/4 cup red onion, diced
1 teaspoon chili powder
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups smoked gouda cheese, shredded
1/2 cup mozzarella or Monterey Jack cheese shredded
Cilantro, for garnish
Pickled or fresh jalapeno slices, for garnish
Tortilla chips, for serving

Dice up the bacon into small squares.  It’s usually easier to do this if the bacon is super cold, so stick in the the freezer for 10 minutes to firm it up, if needed.

 Saute the bacon on medium-low heat, for about 10 minutes, stirring occasionally.  When it’s nice and crisp, remove the bacon bits from the pan and drain them on a paper towel.  Reserve 1 tablespoon of the bacon drippings.

 Wipe out the pan you cooked the bacon in, then add the reserved bacon drippings, and heat the pan to medium heat.  Add the peppers, onions and chili powder, and stir to combine.  Saute the veggies for 5-7 minutes, until tender but not browned.  Remove the veggies from the pan and set them aside to cool slightly.

 Now, preheat your oven to 400 degrees F.

In an oven proof dish (I use a 9 inch by 9 inch baking dish), add 1/2 of the cheese, half of the peppers, and half of the bacon.

 Repeat, by creating a 2nd layer with the rest of the ingredients.

Cover the dish with aluminum foil, then bake the dish for 10-12 minutes, until the cheese is just melted.  Make sure you don’t overcook it, or the cheese won’t be as gooey.

Garnish the hot dip with sliced jalapenos and chopped cilantro.

 Just. Look. At. That. Cheesy. Goodness.

Seriously, go make this now.

Print Bacon & Smoked Gouda Queso Fundido Author: Delish D'Lites Cuisine: Mexican Recipe type: Appetizer Prep time:  15 mins Cook time:  10 mins Total time:  25 mins Ingredients

• 6 slices Farmland® Low Sodium Hickory Smoked Bacon, diced
• ¾ cup red bell peppers, diced
• ½ cup jalapeno peppers, seeded and diced
• ¼ cup red onion, diced
• 1 teaspoon chili powder
• 1½ cups sharp cheddar cheese, shredded
• 1½ cups smoked gouda cheese, shredded
• ½ cup mozzarella or Monterey Jack cheese shredded
• Cilantro, for garnish
• Pickled or fresh jalapeno slices, for garnish
• Tortilla chips, for serving

Instructions

1. Dice up the bacon into small squares.
2. Saute the bacon on medium-low heat, for about 10 minutes, stirring occasionally.
3. When it's nice and crisp, remove the bacon bits from the pan and drain them on a paper towel. Reserve 1 tablespoon of the bacon drippings.
4. Wipe out the pan you cooked the bacon in, then add the reserved bacon drippings, and heat the pan to medium heat.
5. Add the peppers, onions and chili powder, and stir to combine.
6. Saute the veggies for 5-7 minutes, until tender but not browned.
7. Remove the veggies from the pan and set them aside to cool slightly.
8. Now, preheat your oven to 400 degrees F.
9. In an oven proof dish (I use a 9 inch by 9 inch baking dish), add ½ of the cheese, half of the peppers, and half of the bacon.
10. Repeat, by creating a 2nd layer with the rest of the ingredients.
11. Cover the dish with aluminum foil, then bake the dish for 10-12 minutes, until the cheese is just melted. Make sure you don't overcook it, or the cheese won't be as gooey.
12. Garnish the hot dip with sliced jalapenos and chopped cilantro.
13. Serve with tortilla chips.

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