Queso Fundido Recipe

Roast Poblano (optional for smoky flavor)

Place the whole poblano over a gas flame, under a broiler, or on a hot cast-iron skillet. Char all sides until blackened and blistered, about 6–10 minutes, turning with tongs. Transfer to a bowl and cover tightly with plastic wrap or a plate for 10 minutes to steam.

While the poblano steams, finely dice the half yellow onion and mince the garlic. Core and finely chop the jalapeño (remove seeds for milder heat). When the poblano is cool enough to handle, peel off charred skin, remove stem and seeds, and dice into roughly 1/4" pieces.

Heat a 10" skillet over medium heat and add 1 tablespoon vegetable oil. Add the chorizo (removed from casings) and break up with a spatula. Cook until mostly cooked through and some oil renders out, about 4–6 minutes.

Add the diced onion to the skillet with chorizo and cook until translucent, 3–4 minutes. Stir in minced garlic and chopped jalapeño and cook 1 minute until fragrant. Add the diced poblano, 1/2 tsp kosher salt, and 1/4 tsp black pepper; stir to combine and cook 1–2 more minutes to meld flavors. Reduce heat to low and keep warm while preparing cheese.

In a medium bowl, toss the shredded Monterey Jack and shredded Oaxaca (or mozzarella) with 1 teaspoon cornstarch and 1/4 teaspoon ground cumin. The cornstarch helps stabilize the melted cheese and prevent oil separation.

Preheat oven to 400°F (200°C) if finishing in oven. Alternatively, you can melt on the stovetop in a small cast-iron skillet or in a broiler-safe skillet.

If using the oven: transfer the cooked chorizo and pepper mixture to a 8"–9" ovenproof skillet or small baking dish, spreading into an even layer. Scatter the cheese mixture evenly over the chorizo. Drizzle the 2 tablespoons of milk over the cheese to help it melt evenly.

Bake in the preheated oven until cheese is fully melted, bubbling, and lightly golden at edges, 8–12 minutes. If stovetop: keep skillet over low heat and add cheese in an even layer on top of the warmed chorizo mixture. Cover with a lid and allow cheese to melt gently for 4–6 minutes, checking to avoid browning too much. For a browned top, place under a hot broiler for 1–2 minutes—watch closely.

If the cheese becomes greasy-looking, stir gently to reincorporate melted cheese and fat, or blot a little excess oil with a clean paper towel before serving.

Remove the skillet from oven or stovetop. Sprinkle chopped cilantro over the melted cheese and top with pickled jalapeños if using. Serve immediately with warmed tortillas or tortilla chips alongside lime wedges for squeezing over bites.

Recommended serving: scoop a generous portion of queso fundido onto a warm tortilla or a pile of chips. Use lime wedge for brightness. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on low heat, adding a tablespoon of milk if needed to restore creaminess.