Queso Fundido Recipe

Roast and slice peppers

If using fresh poblano, roast directly over a gas flame, under a broiler, or on a grill until charred all over (about 8–10 minutes), turning to char evenly. Place roasted peppers in a bowl and cover with plastic for 10 minutes to steam. Peel off charred skin, remove seeds and membranes, and slice into ½-inch strips until you have about 1 cup (rajas).

Caramelize or sauté onions

In a skillet over medium heat add 1 teaspoon oil. Add 1 cup thinly sliced sweet onion and a pinch of salt. Cook, stirring occasionally, until soft and golden brown and slightly caramelized, about 12–15 minutes. Remove and set aside.

Heat a medium skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the chorizo (casings removed) and break into small pieces with a spoon. Cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towel, leaving about 1 tablespoon of rendered fat in the pan (add oil if pan is dry).

Reduce heat to medium. Add minced garlic to the pan and sauté 30–45 seconds until fragrant. Add the roasted rajas and caramelized onions to the pan just to warm through and meld flavors, about 1–2 minutes. Season with 1/4 teaspoon cumin (if using), 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Stir to combine. Remove mixture from the pan and set aside with the cooked chorizo.

Preheat oven broiler (or set oven to 425°F / 220°C if using a baking method). Choose an oven-safe skillet (cast iron recommended) about 8–10 inches or an oven-safe dish. If you prefer stovetop, use a small cast-iron skillet and finish on the stove.

In the skillet (or dish), spread the chorizo and rajas/onion mixture evenly across the bottom. Sprinkle the cooked chorizo mixture so it distributes under the cheese layer.

Combine the Oaxaca and Asadero/Monterey Jack cheeses in a bowl and mix with 2 tablespoons crema (or sour cream) — the crema helps a smoother melt and prevents oil separation. Season with remaining 1/2 teaspoon kosher salt and 3/4 teaspoon black pepper (adjust to taste).

Pile the cheese mixture evenly over the chorizo and peppers in the skillet, pressing lightly to form an even layer. If using broiler, place skillet on the top oven rack about 6 inches from heat and broil 3–6 minutes, watching closely, until cheese is bubbling and golden brown in spots. If baking, place in a 425°F / 220°C oven for 8–12 minutes until fully melted and bubbly. For stovetop, cover skillet and melt over low heat for 6–8 minutes, checking frequently to prevent burning.

Remove from oven or stove. Let rest 1–2 minutes; sprinkle chopped cilantro and scallions on top. Dollop additional crema if desired and arrange pickled jalapeños or salsa alongside. Serve immediately with warm tortillas and lime wedges for squeezing.

Scoop warm queso fundido onto tortillas, add extra chorizo or rajas as desired. Squeeze lime to taste and garnish with cilantro and scallions. Eat while cheese is hot and stretchy.

Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over low heat or in a 300°F oven until warmed and melty; add a splash of cream if mixture seems dry.