Tasty Tailgate: Ivy Odom’s Pimiento Queso Fundido
Creating the ultimate game day experience starts with an incredible recipe! This football season, our Tasty Tailgate series features top Dawgs sharing their favorite recipes to enjoy while cheering on the Dawgs.
Today’s recipe is from Ivy Odom (BSFCS ’15, AB ’15), senior editor at Southern Living. Her Pimiento Queso Fundido is known for its long, melty cheese pulls and unlike typical queso dips, is perfect to pair with charred tortillas or chips.
The perfect dip for your next tailgating experience!
(Photo: Victor Protasio)
Pimiento Fundido Queso
Active: 20 minutes
Total: 20 minutes
Serves: 6 people
Ingredients
2 teaspoons olive oil
1 cup (110 g) thinly sliced sweet onion (from 1 medium onion)
¼ teaspoon Kosher salt
¼ teaspoon smoked paprika
3 (4-ounce/115 g) jars sliced pimientos, well drained and patted dry, divided
2 cups (8 ounces/225 g) shredded sharp cheddar cheese
2 cups (8 ounces/225 g) shredded Monterey Jack cheese
1 cup (4 ounces/115 g) shredded Gouda cheese
1 ¼ teaspoons Worcestershire sauce
Charred flour tortillas or chips for serving
Instructions
- In a 10-inch (25-cm) cast-iron skillet, heat oil over medium heat. Add sliced onion. Cook, stirring often, until softened and beginning to caramelize, 8 to 9 minutes. Add salt, smoked paprika, and all but ¼ cup (96 g) of the sliced pimientos. Cook, stirring constantly, until paprika is fragrant, about 1 minute. Add Cheddar, Monterey Jack, Gouda, and Worcestershire, stirring until cheese begin to melt, Cook, stirring occasionally, until cheeses are melted and bubbly, 5 to 7 minutes.
- Remove skillet from heat; top mixture with remaining ¼ cup (96 g) sliced pimientos. Served with charred tortillas and garnish with desired toppings.
Ivy Odom standing at a UGA tailgate. (Photo: Submitted)
Some of Ivy’s Favorite Toppings Include:
Extra Spicy: Sliced jalapeño chilies or red Fresno chilies, crumbled cooked chorizo and spicy corn chips (such as Fritos Flamin’ Hot)
Veggie: Pickled red onions, charred corn kernels, diced fresh tomatoes, diced fresh bell peppers, chopped green onions and cilantro
Fully Loaded: Crumbled cooked bacon, crumbled queso fresco (fresh Mexican cheese), crispy fried onions, sliced pickled jalapeños and chopped green onions
Love this recipe? Check out her Bacon Jam and Bulldog Candy!
You can enjoy more of Ivy’s recipes by checking out her new cookbook, My Southern Kitchen, coming out on October 7!
Ivy Odom’s new cookbook, My Southern Kitchen, features several of her recipes! (Photo: Submitted)
When she’s not serving up delicious tailgate recipes for her fellow Dawgs, Ivy also supports students in the College of Family and Consumer Sciences. Give now and you, too, can support FACS students to develop valuable leadership skills.
