📝 About This Recipe
Originating from the northern borderlands of Mexico, Queso Fundido is the ultimate celebration of molten, gooey cheese and bold, rustic flavors. This version features spicy, crumbled chorizo and charred poblano peppers folded into a luxurious blend of melting cheeses, creating a pull-worthy masterpiece. It’s an interactive, communal appetizer that captures the smoky essence of a traditional Mexican cantina right in your kitchen.
🥗 Ingredients
The Meat and Peppers
- 8 ounces Mexican Chorizo (fresh, casings removed)
- 1 large Poblano Pepper (roasted, peeled, and sliced into strips (rajas))
- 1/2 cup White Onion (finely diced)
- 2 cloves Garlic (minced)
The Cheese Blend
- 6 ounces Oaxaca Cheese (shredded or pulled into small strings)
- 6 ounces Monterey Jack Cheese (freshly grated)
- 4 ounces Chihuahua Cheese (freshly grated)
- 1 teaspoon Cornstarch (tossed with cheese to prevent oil separation)
Garnish and Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 small Roma Tomato (seeded and finely diced)
- 1 tablespoon Pickled Jalapeños (optional, for extra heat)
- 8-10 small Flour Tortillas (warmed)
- 1 bag Tortilla Chips (thick-cut, salted)
👨🍳 Instructions
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1
Preheat your broiler to high and place a rack in the upper-middle position of the oven.
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2
Char the poblano pepper over an open gas flame or under the broiler until the skin is blackened and blistered all over. Place in a bowl and cover with plastic wrap for 5 minutes to steam.
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3
Peel the charred skin off the poblano, remove the seeds, and slice the flesh into thin 1-inch long strips (rajas). Set aside.
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4
In a 10-inch cast-iron skillet over medium heat, add the crumbled chorizo. Cook, breaking it up with a wooden spoon, until browned and crispy (about 5-7 minutes).
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5
Use a slotted spoon to remove the cooked chorizo from the skillet and drain on a paper towel, leaving about 1 tablespoon of the reddish fat in the pan.
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6
Add the diced onions to the skillet and sauté in the chorizo fat until translucent and slightly caramelized, about 4 minutes.
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7
Stir in the minced garlic and the prepared poblano strips. Cook for 1 minute until fragrant, then remove the skillet from the heat.
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8
In a large bowl, toss the shredded Oaxaca, Monterey Jack, and Chihuahua cheeses with the cornstarch until evenly coated.
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9
Spread half of the cheese mixture into the bottom of the cast-iron skillet over the onion and poblano mixture.
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10
Sprinkle half of the cooked chorizo over the cheese layer.
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11
Top with the remaining cheese and the remaining chorizo, pressing down slightly.
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12
Place the skillet under the broiler for 2-4 minutes. Watch closely! Remove when the cheese is completely melted, bubbly, and has developed golden-brown toasted spots on top.
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13
Carefully remove the hot skillet and garnish immediately with diced tomatoes and fresh cilantro.
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14
Serve immediately while the cheese is at its peak 'stretchy' consistency.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheese is coated in cellulose which prevents a smooth melt. If you can't find Oaxaca cheese, Mozzarella is a great substitute for that signature stretch. Don't skip the cornstarch; it acts as an emulsifier to keep the fats from separating into an oily pool. Use a cast-iron skillet if possible, as it retains heat much longer, keeping the cheese dip-able for your guests. If the cheese begins to harden as it cools, you can briefly pop it back on the stovetop over low heat to soften.
🍽️ Serving Suggestions
Serve with warm, soft flour tortillas for authentic 'tacos de queso'. Pair with a crisp, cold Mexican Lager or a smoky Mezcal Paloma to cut through the richness. Offer a side of Salsa Verde or Pico de Gallo for a bright, acidic contrast. Provide thick, sturdy corn tortilla chips for those who prefer a crunch. Add a side of lime wedges to squeeze over the cheese just before eating.