Butternut Queso Fundido

• 1 teaspoon canola oil
• 3/4 cup diced red onion
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup unsalted chicken stock
• 1 (10-ounce) package frozen butternut squash puree, thawed
• 1 tablespoon minced chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce
• 3 ounces shredded Oaxaca or part-skim mozzarella cheese (about 3/4 cup), divided
• 3 ounces shredded reduced-fat 4-cheese Mexican-blend cheese (about 3/4 cup), divided
• 1/3 cup very thinly sliced radishes
• 1/4 cup fresh cilantro leaves
• 3 tablespoons sliced green onions
• 2 tablespoons thinly sliced jalapeno pepper
• 30 light tortilla chips
• Celery sticks (optional)

1. Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotle, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts.
2. Preheat broiler to high.
3. Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeno. Serve with chips and celery sticks, if desired.

canola oil, red onion, flour, puree, chipotle chile, mozzarella cheese, cheese, very, fresh cilantro, green onions, pepper, tortilla chips, celery

Taken from www.myrecipes.com/recipe/butternut-queso-fundido (may not work)