Maize’in Mexican Queso Fundido with Steak Bites and Grilled Vegetables

This recipe is a modern, more flavourful take on cheese fondue. Perfect for a snack, lunch, or evening nibbles, everyone can skewer their favourite meat and vegetables and dip into the cheesy goodness. Grill up plenty of veggies and some beef or chicken kebabs, serve with chunks of crusty bread, and let the dipping begin!

Ingredients

For the Queso Fundido: 1 tablespoon butter 1 tablespoon cornflour ½ onion, diced 1 teaspoon garlic, crushed 2 cups cheddar cheese, grated ¼ cup parmesan cheese, grated 1 tomato, diced 2 tablespoons Spicecraft Maize’in Mexican Rub 350 ml evaporated milk
For the Steak Bites: 400g rump steak 1 tablespoon oil 1 tablespoon Maize’in Mexican Rub Pinch of salt
For the Grilled Vegetables: 3-4 cups of your favourite fresh vegetables (capsicum, corn, asparagus, broccoli, eggplant, etc.) 2 tablespoons vegetable oil 1 tablespoon Maize’in Mexican Rub
To Serve: Ciabatta loaf, cut into chunks Fresh cilantro leaves

 

---

Method

Queso Fundido

1. In a large saucepan or pot, melt the butter over medium heat until it begins to foam.
2. Add the diced onion and stir until it begins to soften. Add the Maize’in Mexican Rub and diced tomato, mixing well. Cook until the tomato begins to soften, about 1 minute.
3. Stir in the evaporated milk and heat until almost bubbling. Turn the heat to low and add the grated cheeses, stirring for 2-3 minutes until melted and smooth. Season with salt and more Maize’in Mexican to taste.

Maize’in Mexican Steak Bites

1. Slice the beef into cubes. Heat a large frypan over medium-high heat and add a drizzle of oil.
2. When the pan is hot, cook the steak bites in two batches to avoid overcrowding. Sprinkle liberally with Maize’in Mexican Rub (add more for extra spice!).
3. Remove to a plate and repeat with the second batch of beef.

Grilled Vegetables

1. Slice the vegetables into similar-sized pieces. Mix 1 tablespoon oil and 2 teaspoons Maize’in Mexican Rub, then toss the vegetables in the mixture to coat.
2. Heat a frypan over medium heat and add a drizzle of oil.
3. Add the vegetables to the pan, leaving space for them to brown. If they don’t all fit, cook in batches. Cook until the vegetables are tender, then sprinkle with extra Maize’in Mexican Rub if desired.

To Serve: Place the pot of queso on the table with skewers for everyone to dip the grilled steak bites and vegetables. For an added treat, place dipped steak bites on top of a chunk of bread for the perfect bite!

---

Pro Tip: For a summer twist, cook the steak and vegetables on a BBQ or outdoor grill. Enjoy!