📝 About This Recipe
Originating from the vibrant culinary landscapes of Northern Mexico, Queso Fundido is the ultimate communal comfort food. This version features a molten blend of buttery Oaxacan and sharp Monterey Jack cheeses, topped with spicy, crumbled chorizo and smoky roasted poblano peppers. Baked until bubbling and golden, it offers a luxurious, stringy texture that is perfectly designed for scooping with warm tortillas or crisp totopos.
🥗 Ingredients
The Meat and Aromatics
- 8 ounces Mexican Chorizo (raw, casings removed)
- 1/2 cup White Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 large Poblano Pepper (roasted, peeled, and sliced into strips (rajas))
The Cheese Blend
- 8 ounces Oaxaca Cheese (shredded or pulled into small strings)
- 8 ounces Monterey Jack Cheese (freshly shredded)
- 2 ounces Cream Cheese (cubed, at room temperature for extra creaminess)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
Garnish and Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 medium Roma Tomato (seeded and finely diced)
- 2 tablespoons Pickled Jalapeños (sliced)
- 12 pieces Corn Tortillas (warmed)
- 1 large bag Tortilla Chips (thick-cut for dipping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
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2
Roast the poblano pepper over an open gas flame or under the broiler until the skin is completely charred and blistered. Place it in a bowl, cover with plastic wrap for 10 minutes to steam, then peel off the skin, remove seeds, and cut into thin strips.
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3
In a 10-inch oven-proof cast iron skillet, cook the chorizo over medium heat, breaking it up with a wooden spoon until browned and crispy, about 7-9 minutes.
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4
Use a slotted spoon to remove the cooked chorizo from the skillet and set aside on a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pan.
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5
Add the diced onions to the skillet and sauté in the chorizo fat until translucent, about 4 minutes. Add the garlic and cook for another 60 seconds until fragrant.
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6
Stir the roasted poblano strips back into the skillet with the onions and garlic. Remove the skillet from heat.
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7
In a large bowl, toss the shredded Oaxaca and Monterey Jack cheeses with the dried oregano until evenly combined.
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8
Layer half of the cheese mixture into the bottom of the skillet over the onion and poblano base. Dot the surface with small pieces of the softened cream cheese.
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9
Sprinkle half of the cooked chorizo over the cheese layer, then top with the remaining shredded cheese mixture.
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10
Place the skillet in the oven and bake for 12-15 minutes, or until the cheese is completely melted and bubbling vigorously around the edges.
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11
Switch the oven to 'Broil' for the last 2 minutes to achieve a beautiful, golden-brown toasted crust on top. Watch closely to prevent burning!
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12
Remove carefully from the oven. Immediately top with the remaining crispy chorizo, diced tomatoes, pickled jalapeños, and fresh cilantro.
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13
Serve immediately while the cheese is at its peak 'stretchy' consistency, directly from the hot skillet.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which prevents a smooth, gooey melt. If you can't find Oaxaca cheese, Mozzarella is an excellent substitute due to its similar melting properties. For a vegetarian version, swap the chorizo for sautéed mushrooms or soyrizo. Ensure the chorizo is very crispy before adding it to the cheese to provide a necessary textural contrast. If the cheese begins to harden as it cools, you can briefly return the skillet to the oven for 3-5 minutes to re-melt.
🍽️ Serving Suggestions
Serve with warm, soft corn or flour tortillas for making mini 'tacos de queso'. Pair with a crisp Mexican Lager or a smoky Mezcal Margarita to cut through the richness of the cheese. Add a side of fresh Salsa Verde or Pico de Gallo for a bright, acidic pop. Serve alongside a bowl of chilled radishes and lime wedges for a refreshing palate cleanser.