Queso Fundido with Apples and Mustard Recipe
- 16 baguette slices, cut on a bias
- 1 Tbsp. plus 1 tsp. olive oil, divided
- 2 Tbsp. plus 2 tsp. Dijon mustard
- 1½ ounces (8 large slices) pepperoni, quartered
- 1 medium onion, chopped
- 2 jalapeños, seeded and chopped
- ½ tsp. kosher salt
- 2 (8-ounce) red apples, such as Empire, cored and cut into ½" pieces
- ½ cup beer (ale or lager)
- 2 Tbsp. whole grain mustard
- 10 ounces (3½ cups) shredded mild cheddar
- 1½ Tbsp. all-purpose flour
- ⅛ tsp. cayenne pepper
- 1 medium tomato, diced
- 3 Tbsp. cilantro leaves
Active time: 30 minutes
Total time: 45 minutes
Preheat oven to 350°. Brush baguette slices on one side with olive oil (use 1 Tbsp. total), then spread the same side of each with ½ tsp. Dijon. Bake until lightly browned and crisp, about 14 minutes; set aside.
Meanwhile, in a large cast-iron skillet or baking dish, heat 1 tsp. olive oil over medium-high heat. Add pepperoni and cook until sizzling, about 1 minute. Transfer to a paper towel–lined plate. Decrease heat to medium-low and add onion, jalapeños, and salt to skillet. Cook, stirring a few times, until softened, about 7 minutes. Add apples and cook, stirring a few times, until just tender, about 4 minutes. Add beer and remaining mustard to skillet and turn off heat.
In a large bowl, toss cheddar with flour and cayenne. Add cheddar mixture to skillet and stir gently. Cover with foil and bake until cheese is melted and just starting to bubble, about 15 minutes. Top with tomato and cilantro, and serve immediately with reserved toasts.