📝 About This Recipe
Originating from the borderlands of Northern Mexico, Queso Fundido is the ultimate soul-warming appetizer, featuring a molten blend of artisanal cheeses and savory aromatics. This version elevates the classic with smoky chorizo and fire-roasted poblano peppers, creating a stringy, gooey masterpiece that is far superior to any liquid cheese dip. It’s a celebratory dish designed for sharing, offering a perfect balance of salty, spicy, and earthy notes in every decadent bite.
🥗 Ingredients
The Base
- 8 ounces Mexican Chorizo (fresh, casings removed)
- 1 large Poblano Pepper (roasted, peeled, and diced)
- 1/2 cup White Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Vegetable Oil (only if needed for the pan)
The Cheese Blend
- 6 ounces Oaxaca Cheese (shredded or pulled into small strings)
- 6 ounces Monterey Jack Cheese (freshly grated)
- 4 ounces Asadero or Chihuahua Cheese (freshly grated)
- 1 teaspoon Cornstarch (tossed with cheese to prevent oil separation)
Garnish & Serving
- 2 tablespoons 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 for dipping)
👨🍳 Instructions
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1
Preheat your broiler to high and position an oven rack about 6 inches from the heat source.
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2
Place the whole poblano pepper on a baking sheet and broil, turning occasionally, until the skin is charred and blistered on all sides (about 5-7 minutes). Remove from oven and place in a bowl covered with plastic wrap for 5 minutes to steam.
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3
Peel the charred skin off the poblano, remove the seeds and stem, and dice the flesh into small pieces. Set aside.
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4
In a 9- or 10-inch cast-iron skillet over medium heat, add the fresh chorizo. Cook, breaking it up with a wooden spoon, until browned and slightly crispy (about 6-8 minutes).
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5
Use a slotted spoon to remove the cooked chorizo from the skillet, leaving about 1 tablespoon of the rendered fat in the pan. Discard excess fat if necessary.
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6
Add the diced onion to the skillet and sauté in the chorizo fat until translucent and soft, about 4 minutes.
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7
Stir in the minced garlic and the diced roasted poblano. Cook for another 60 seconds until fragrant.
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8
Return half of the cooked chorizo to the skillet and stir to combine with the aromatics. Spread the mixture into an even layer.
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9
In a medium bowl, toss the shredded Oaxaca, Monterey Jack, and Asadero cheeses with the cornstarch until evenly coated.
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10
Lower the stovetop heat to medium-low and sprinkle the cheese blend evenly over the chorizo and pepper mixture.
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11
Allow the cheese to begin melting on the stove for 2-3 minutes. Once the edges are bubbling, transfer the skillet to the broiler.
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12
Broil for 2-3 minutes, watching closely, until the cheese is completely melted, gooey, and features a few golden-brown toasted spots on top.
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13
Carefully remove the hot skillet from the oven. Top with the remaining crispy chorizo, 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, cohesive melt. If the cheese starts to harden as it cools, you can briefly pop the cast-iron skillet back onto a warm burner to soften it. Tossing the cheese with a tiny bit of cornstarch is a professional secret that keeps the fats from separating into an oily pool. For a vegetarian version, swap the chorizo for sautéed mushrooms or soyrizo. Don't over-broil; you want a few golden spots, but the cheese should remain fluid and stretchy, not crusty and hard.
🍽️ Serving Suggestions
Warm flour tortillas are the traditional accompaniment; spoon the cheese into the center and roll it up like a mini taco. Pair with a crisp, cold Mexican Lager or a smoky Mezcal Margarita to cut through the richness of the cheese. Serve alongside a bright, acidic Salsa Verde to provide a sharp contrast to the salty fats. Thick, restaurant-style corn tortilla chips are perfect for those who prefer a crunch. Ice-cold Hibiscus Tea (Agua de Jamaica) is a wonderful non-alcoholic pairing that cleanses the palate.