Queso Fundido Recipe
Oaxaca cheese, chorizo, mushroom, poblano pepper, corn tortillas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Queso & Cheese Base
Meat & Vegetables
Tortillas & Serving
Cooking Fats & Seasoning
Method
Prepare Poblanos & Tortillas
- 1
Roast poblano
Char the poblano pepper directly over a gas flame or under a hot broiler, turning often, until evenly blackened and blistered (about 8–10 minutes). Transfer to a bowl and cover tightly with plastic wrap or a sealed container for 10 minutes to steam (this loosens the skin). Peel off the charred skin, remove seeds and stem, and slice into 1/2-inch strips. Set aside.
- 2
Warm tortillas
Heat a dry cast-iron skillet or comal over medium-high heat. Warm tortillas one at a time 20–30 seconds per side until pliable and slightly browned in spots. Stack and keep wrapped in a clean kitchen towel to stay warm until serving.
Cook Chorizo & Vegetables
- 3
Brown chorizo
Heat a large cast-iron skillet over medium heat. Add the chorizo (casings removed) and break up with a spatula. Cook until mostly browned and the fat renders, about 5–7 minutes. If the chorizo releases a lot of fat, carefully spoon off and reserve most but leave about 1 tablespoon in the pan for flavor.
- 4
Sauté onion, garlic and mushrooms
Push the chorizo to one side of the skillet (or remove to a bowl if pan is crowded). Add 1 tablespoon neutral oil and 1 tablespoon butter to the cleared space, reduce heat to medium, then add the chopped onion. Sauté until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, and cook until mushrooms release liquid and it mostly evaporates, 4–5 minutes. Stir everything together and cook 1 more minute so flavors meld. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return chorizo evenly in the pan and stir in the roasted poblano strips. Turn off heat and keep mixture in the skillet while you prepare the cheese.
Melt Cheese & Assemble
- 5
Prepare cheese blend
In a medium bowl, combine the shredded Oaxaca and Monterey Jack cheeses. Toss with 1 tablespoon crema or heavy cream (this helps a smoother melt) and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper so seasoning is even.
- 6
Melt cheese in skillet
Wipe the center of the skillet clean of excess fat if necessary, leaving a thin film to prevent sticking. Spread the chorizo–mushroom–poblano mixture around the outer edges of the skillet, creating a shallow well in the center. Return skillet to medium-low heat. Add the cheese blend into the center well in an even layer. Gently stir the edges of the cheese as it softens to encourage even melting, 4–6 minutes. If cheese seems dry or at risk of scorching, spoon 1–2 teaspoons of reserved chorizo fat or a splash of cream around the edge. For a more even, bubbly top, transfer skillet to a preheated broiler for 1–2 minutes, watching closely, until cheese is bubbling and lightly browned.
- 7
Finish
Remove skillet from heat. Sprinkle chopped cilantro over the top, if using. Serve hot from the skillet with warmed corn tortillas, lime wedges, and optional pickled jalapeños or salsa verde on the side for scooping.