Queso Fundido
Molten Mexican cheese dip with roasted poblano peppers and chorizo, served bubbling hot straight from the skillet.
- 8 ozMexican chorizo(removed from casing)
- 1 wholepoblano pepper(roasted, peeled, and diced)
- 1/2 cupwhite onion(diced)
- 8 ozOaxaca cheese(shredded)
- 8 ozMonterey Jack cheese(shredded)
- 2 tbspfresh cilantro(for garnish)
Prep chorizo and roast poblano ahead. Assemble and bake just before serving - cheese must be served immediately while molten.
- 1Preheat broiler to high
- 2Cook chorizo in an oven-safe skillet over medium heat, breaking into crumbles, about 8 minutes
- 3Add onion and cook until softened, about 3 minutes
- 4Stir in roasted poblano and distribute mixture evenly
- 5Top with both cheeses in an even layer
- 6Broil 3-5 minutes until cheese is melted and bubbling with brown spots
- 7Garnish with cilantro and serve immediately with warm tortilla chips
Mexican chorizo is raw and crumbly - not the Spanish cured variety. Oaxaca cheese has the best stretch; Monterey Jack is a good substitute. The dish must be served immediately - it becomes rubbery as it cools. A cast iron skillet retains heat longest.
Queso fundido is a Northern Mexican specialty, particularly popular in Chihuahua and surrounding states where cattle ranching and cheese-making thrive. Unlike the processed "queso" found at Tex-Mex chains, authentic queso fundido showcases high-quality melting cheeses and is meant to be scooped with fresh tortillas.