Queso Fundido Recipe

Roast and prep poblano

Char the poblano over a gas flame, under a broiler, or on a hot skillet until blackened and blistered all over, about 6–10 minutes, turning frequently. Place in a bowl and cover with plastic wrap or a plate; let steam 10 minutes. Peel off skin, remove stem and seeds, then dice into roughly 1/4-inch pieces.

Grate cheeses

Coarsely shred the Oaxaca and Monterey Jack cheeses and toss together in a bowl so they melt evenly. Measure out the heavy cream.

Heat a 10-inch cast-iron skillet or ovenproof skillet over medium heat. Add the vegetable oil and swirl to coat. Add the chorizo (casings removed) and break up with a spatula. Cook until mostly browned and some fat renders, about 5–7 minutes.

Push the chorizo to one side of the skillet (or remove excess fat if there is an unhealthy amount, leaving about 1 tablespoon). Add the diced onion and sauté in the rendered fat until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Stir everything together, then add the roasted diced poblano and pickled or fresh jalapeño slices. Cook 1–2 minutes to combine flavors. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper (adjust later). Spread the mixture evenly in the skillet's center.

Lower heat to medium-low. Sprinkle about half of the shredded cheese evenly over the chorizo mixture. Drizzle the heavy cream over the cheese (this helps create a smooth, creamy texture). Cover the skillet with a lid and allow the cheese to melt gently for 3–5 minutes. Check and, once cheese is softened, stir gently to incorporate some chorizo into the cheese without breaking the melted texture.

Top with the remaining cheese in an even layer. Increase heat briefly to medium for 30–45 seconds to encourage melting. If the cheese is not fully melted or you prefer a bubbly, browned top, transfer the skillet to a preheated broiler (or 475°F oven) on the top rack for 2–4 minutes—watch carefully to avoid burning—until cheese is bubbling and lightly golden.

Remove from heat. Taste and adjust salt and pepper (add remaining 1/4 tsp salt and 1/8 tsp pepper if needed).

Sprinkle the chopped cilantro over the hot queso fundido. Squeeze a little lime over the top if desired. Serve immediately in the hot skillet (or transfer to a warmed serving bowl) with warm corn tortillas or tortilla chips for scooping. Leftovers can be reheated gently over low heat with a splash of cream.