Queso Fundido Recipe
Mexican chorizo, red pepper, poblano, onion & garlic with crispy corn tortilla chips & salsa fresca.
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Ingredients
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Queso Fundido
Crispy Corn Tortilla Chips & Salsa Fresca
Method
Queso Fundido
- 1
Preheat and prep
Preheat the oven to 400°F (200°C). Finely dice the poblano, red bell pepper, and yellow onion. Mince the garlic and measure the spices and cheese.
- 2
Cook the chorizo
Heat a large skillet over medium heat. Add the chorizo (no additional oil) and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving about 1–2 tablespoons of rendered fat in the pan. If the chorizo produces very little fat, add 1 tablespoon vegetable oil.
- 3
Sauté vegetables
Add 1 tablespoon vegetable oil to the skillet (if needed). Add the diced poblano, red bell pepper, and onion. Sauté over medium heat until softened and starting to brown, about 6–8 minutes. Add the minced garlic, ground cumin, and smoked paprika and cook 30–45 seconds until fragrant.
- 4
Combine chorizo and veggies
Return the cooked chorizo to the skillet with the vegetables, stir to combine, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (reserve additional salt for taste). Cook together for 1–2 minutes to meld flavors. Remove from heat.
- 5
Assemble in baking dish
Reduce oven to 375°F (190°C). Transfer the chorizo-veggie mixture to an ovenproof skillet or 8-inch cast-iron pan or baking dish, spreading it into an even layer. Dollop the crema or sour cream across the top, then sprinkle the shredded cheese evenly over the mixture.
- 6
Bake until bubbly
Bake in the oven until the cheese is melted and bubbly and just beginning to brown around edges, about 10–12 minutes. For a browned top, place under the broiler for 1–2 minutes while watching closely to avoid burning.
- 7
Finish and garnish
Remove from oven. Drizzle with 1 teaspoon olive oil if using, sprinkle chopped cilantro, and squeeze lime wedges over individual portions to taste. Adjust salt and pepper if needed. Serve immediately with crispy corn tortilla chips and salsa fresca.
Crispy Corn Tortilla Chips & Salsa Fresca
- 8
Prepare salsa fresca
In a small bowl combine the diced Roma tomatoes, finely diced red onion, minced jalapeño (if using), chopped cilantro, lime juice, and 1/2 teaspoon kosher salt. Stir gently, taste, and adjust salt or lime as needed. Let rest at room temperature while you make the chips so flavors meld.
- 9
Make crispy tortilla chips (frying)
Pour 1 cup neutral oil into a heavy skillet or small pot to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a small tortilla edge sizzles immediately when dipped in. Using tongs, fry tortillas in batches (2–3 at a time) for about 45–60 seconds per side, or until crisp and golden. Transfer to a paper towel-lined sheet and immediately sprinkle lightly with salt. Let cool slightly; chips will crisp further as they cool.
- 10
Alternative oven-baked chips
If you prefer baking, preheat oven to 375°F (190°C). Brush both sides of tortilla wedges with a little oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping halfway, until crisp and lightly browned.
- 11
Serve
Place the hot queso fundido in the center of a platter with the warm chips on the side and salsa fresca in a small bowl. Encourage guests to scoop the melted cheese and chorizo onto chips and top with salsa. Garnish with extra cilantro and lime wedges.