Queso Fundido Recipe
3 traditional mexican cheeses | rajas | flour tortillas | chile de arbol salsa
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.
Cheeses
Vegetables
Tortillas
Salsa
Method
Preparation of Ingredients
- 1
Roast the Vegetables
Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and slice into strips.
- 2
Sauté the Onion and Garlic
In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and diced garlic cloves. Sauté until the onion is translucent, about 4-5 minutes.
Making the Queso Fundido
- 3
Melt the Cheeses
In the same skillet with the sautéed onion and garlic, lower the heat and add the Oaxacan cheese, Chihuahua cheese, and crumbled Cotija cheese. Stir continuously until the cheeses melt and become creamy, about 5-7 minutes.
- 4
Add the Rajas
Once the cheese is melted, gently fold in the roasted poblano strips. Mix well until everything is combined.
Preparing the Salsa
- 5
Blend the Salsa
In a blender, combine the dried arbol chiles (soaked in hot water for 10 minutes), tomatoes, cilantro, and lime juice. Blend until smooth. Adjust seasoning with salt to taste.
Serving the Queso Fundido
- 6
Serve Hot
Transfer the melted queso fundido to a serving dish or skillet. Serve hot with warm flour tortillas and drizzle the chile de arbol salsa on top or on the side.