Queso Fundido Recipe

Roast the poblanos: place whole poblano peppers over an open flame on a gas burner, under a broiler, or on a hot cast-iron skillet, turning occasionally, until the skins are blackened and blistered on all sides (about 8–10 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10–15 minutes. This loosens the skin for peeling.

Peel and seed: once cool enough to handle, peel off the blackened skin with your fingers or a paper towel. Slice each pepper lengthwise, remove seeds and membranes, then slice into 1/2-inch strips (rajas). Set aside.

Slice onion and mince garlic: while poblanos steam, thinly slice the onion and mince the garlic. Keep together for cooking with chorizo.

Heat a large cast-iron skillet or ovenproof sauté pan over medium heat. Add the vegetable oil and butter and let the butter melt and foam (about 1 minute).

Add the chorizo: add the fresh Mexican chorizo (casings removed if present) to the pan, breaking it up with a spatula. Cook, stirring occasionally, until mostly cooked through and beginning to brown, about 5–7 minutes.

Add onion and garlic: push the chorizo to one side, add the sliced onion to the pan and sauté until translucent and slightly caramelized, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add roasted poblano rajas: stir the rajas into the chorizo and onion mixture. If using, sprinkle the ground cumin. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook together 2–3 minutes to meld flavors and warm the peppers. Taste and adjust seasoning.

Preheat broiler (if using): if you will finish under the broiler, preheat the broiler and position an oven rack about 6 inches from the heat source. Alternatively, you can cover the skillet and melt the cheese on the stovetop over low heat.

Create a cheese well: push the chorizo, rajas and onion mixture to the sides of the skillet, leaving a shallow center. Sprinkle half of the Monterey Jack and Oaxaca cheeses evenly into the center of the skillet. Mix a little of the chorizo into the cheese edges so flavors meld.

Top and melt: sprinkle the remaining cheese over the entire top of the skillet so it covers the chorizo and rajas. Transfer the skillet to the broiler and broil until the cheese is bubbly and lightly golden, 2–4 minutes (watch carefully to avoid burning). If melting on the stovetop, cover the skillet and keep over very low heat until cheese is fully melted, about 4–6 minutes.

Finish: remove skillet from heat. Sprinkle the crumbled queso fresco (if using) and chopped cilantro over the melted cheese and filling. Squeeze lime wedges over top as desired and add remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper if needed.

Warm tortillas: while the cheese is melting, warm the flour tortillas in a dry skillet, wrapped in foil in a low oven, or directly over a gas flame until pliable (about 30–60 seconds per side over flame). Keep wrapped in a clean kitchen towel to stay warm.

Spoon and assemble: bring the hot skillet to the table (use a trivet). Serve with the warmed flour tortillas and optional pickled jalapeños or pico de gallo. Guests can scoop the chorizo, poblanos and melted cheese onto tortillas. Serve immediately.

Yields and notes: If cheese begins to brown too quickly under the broiler, reduce heat or move rack down. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently on the stovetop.