📝 About This Recipe
Originating from the northern regions of Mexico, Queso Fundido is the ultimate celebration of molten, gooey cheese and bold, smoky spices. This version features a base of buttery Oaxaca and Monterey Jack cheeses, topped with crispy, savory chorizo and the charred earthiness of roasted poblano peppers. It’s a rustic, communal masterpiece that transforms simple ingredients into a decadent, stringy dip perfect for any gathering.
🥗 Ingredients
The Protein & Aromatics
- 8 ounces Mexican Chorizo (fresh, casings removed)
- 1/2 cup White Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 large Poblano Pepper (roasted, peeled, and sliced into strips)
The Cheese Blend
- 8 ounces Oaxaca Cheese (shredded or pulled apart)
- 4 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
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 pieces Radishes (thinly sliced for crunch)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 10-12 pieces Corn Tortillas (warmed)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet inside the oven while it heats to ensure a perfectly crusty bottom.
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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 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 slice the flesh into thin 1-inch long strips (rajas).
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4
In a separate medium skillet over medium-high heat, add the fresh chorizo. Cook, breaking it up with a wooden spoon, until browned and crispy (about 5-7 minutes).
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5
Add the diced onions to the chorizo and sauté for 3 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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6
Drain any excess fat from the chorizo mixture, leaving just a thin coating. Stir in the roasted poblano strips and set aside.
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7
In a large bowl, toss the shredded Oaxaca, Monterey Jack, and Asadero cheeses with the cornstarch until evenly coated.
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8
Carefully remove the hot cast-iron skillet from the oven. Layer half of the cheese mixture into the bottom of the skillet.
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9
Spread half of the warm chorizo and poblano mixture over the first layer of cheese.
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10
Top with the remaining cheese, and then finish with the remaining chorizo mixture on the very top.
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11
Place the skillet back into the oven and bake for 10-12 minutes, or until the cheese is bubbling vigorously and the edges are starting to turn golden brown.
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12
For a perfect finish, turn the broiler on for the last 1-2 minutes to get a few charred, crispy cheese spots on top.
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13
Remove from the oven and immediately sprinkle with dried oregano, fresh cilantro, and sliced radishes.
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14
Serve immediately while the cheese is at its peak 'stretchiness' with warm corn tortillas and lime wedges.
💡 Chef's Tips
Always grate your cheese from a block; pre-shredded cheeses are coated in cellulose which prevents a smooth melt. If you can't find Oaxaca cheese, a high-quality whole-milk Mozzarella is the best substitute for that signature stretch. Don't skip the cornstarch; it acts as a stabilizer to keep the oils from the cheese and chorizo from separating into a puddle. Keep your tortillas wrapped in a clean kitchen towel or a tortilla warmer so they stay soft and pliable for scooping. If the cheese starts to harden as it cools, you can pop the cast-iron skillet back over a low stove burner for a minute to re-melt.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a smoky Mezcal Margarita to cut through the richness. Serve alongside a vibrant Salsa Verde or Pico de Gallo for a hit of acidity. Use thick, sturdy corn tortilla chips if you prefer a crunch over the traditional soft tortilla scoop. Offer a side of pickled jalapeños for those who want an extra kick of heat. Accompany with a simple side of charred scallions (cebollitas) for a truly authentic cantina experience.