📝 About This Recipe
Transport your senses to the heart of Mexico with this decadent, molten masterpiece of strings of melted cheese and spicy aromatics. This Queso Fundido features a luxurious blend of buttery Oaxaca and Monterey Jack cheeses, topped with crispy, crumbled chorizo and smoky charred poblano peppers. It is the ultimate communal appetizer, designed to be scooped up with warm tortillas while the cheese is still bubbling and golden from the oven.
🥗 Ingredients
The Meat and Aromatics
- 8 ounces Mexican Chorizo (raw, casings removed)
- 1/2 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 grated)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Cornstarch (tossed with cheese to prevent separation)
Garnish and Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 small Roma Tomato (seeded and finely diced)
- 2 tablespoons Pickled Jalapeños (sliced)
- 12 Corn or Flour Tortillas (warmed)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If you have a cast-iron skillet, place it inside the oven while it preheats to get it screaming hot.
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2
Roast the poblano pepper over a gas flame or under the broiler until the skin is completely charred and blistered. Place it in a bowl covered with plastic wrap for 10 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 medium skillet over medium-high heat, add the raw chorizo. Cook, breaking it up with a wooden spoon, until it is browned and crispy (about 6-8 minutes).
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5
Using a slotted spoon, remove the chorizo from the pan and drain on paper towels, leaving about 1 tablespoon of the reddish fat in the skillet.
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6
In the same skillet with the reserved fat, sauté the diced onion for 4 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
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7
Stir the roasted poblano strips into the onion and garlic mixture. Season with a pinch of salt and the Mexican oregano. Remove from heat.
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8
In a large bowl, toss the shredded Oaxaca and Monterey Jack cheeses with the cornstarch until evenly coated. This ensures a smooth melt without oil pooling.
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9
Carefully remove the hot cast-iron skillet from the oven. Spread half of the cheese blend across the bottom.
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10
Layer the onion and poblano mixture over the cheese, followed by half of the cooked chorizo.
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11
Top with the remaining cheese blend and the rest of the crispy chorizo.
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12
Bake in the oven for 10-12 minutes, or until the cheese is completely melted and bubbling vigorously around the edges.
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13
For a perfect finish, turn the broiler on for the last 1-2 minutes to create golden-brown toasted spots on the cheese surface.
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14
Remove from the oven and immediately garnish with diced tomatoes, fresh cilantro, and pickled jalapeños.
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15
Serve immediately while molten, accompanied by a stack of warm tortillas for scooping.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in cellulose which prevents that iconic 'cheese pull'. If you cannot find Oaxaca cheese, Mozzarella or Muenster make excellent substitutes due to their high moisture and melting capabilities. Don't skip the cornstarch—it acts as an emulsifier to keep the fats from separating into an oily layer on top. Ensure your chorizo is fully crisped; the texture contrast between the crunchy meat and soft cheese is essential. Work quickly once it leaves the oven, as the cheese will begin to firm up within 10-15 minutes.
🍽️ Serving Suggestions
Serve with warm, charred flour tortillas or thick corn totopos (chips). Pair with a crisp, cold Mexican Lager or a smoky Mezcal Paloma to cut through the richness. Add a side of fresh Salsa Verde to provide a bright, acidic contrast to the savory dairy. A dollop of cool crema or guacamole on the side helps balance the heat from the chorizo and poblanos.