Queso Fundido Recipe

Prep peppers

Roast the poblano over an open flame, under a broiler, or directly on a hot cast-iron skillet until the skin is charred and blistered on all sides (about 8–10 minutes). Place in a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. Peel off the charred skin, remove stem and seeds, and dice the pepper. Set aside.

Cook chorizo

Heat a large cast-iron or ovenproof skillet over medium heat. Add 1 tablespoon vegetable oil and the chorizo (remove casing and crumble). Cook, breaking up with a spatula, until the chorizo is fully cooked and some fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer most of the chorizo to a bowl, leaving about 1 tablespoon of fat in the skillet. Reserve cooked chorizo for assembly.

Sauté aromatics

To the skillet with the reserved fat, add 1 tablespoon butter and the chopped white onion. Sauté over medium heat until translucent, about 3–4 minutes. Add the minced garlic, chopped jalapeño, diced roasted poblano, ground cumin, smoked paprika, 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt. Cook, stirring, 1–2 minutes until fragrant. Remove from heat and stir in the cooked chorizo, chopped cilantro and 1 teaspoon lime juice. Taste and adjust seasoning; add remaining 1/4 teaspoon salt if needed.

Assemble cheese

Preheat the broiler to high with the oven rack 6 inches from the heat, or preheat a 400°F (200°C) oven if you prefer baking. Sprinkle the shredded Oaxaca and Asadero cheeses evenly over the chorizo-aromatic mixture in the skillet (or transfer the mixture to an oven-safe baking dish if not using a cast-iron skillet). Gently press down so the cheese contacts the meat and vegetables.

Melt and brown

Place the skillet or baking dish under the broiler and broil 2–4 minutes until the cheese is fully melted, bubbling, and lightly golden on top; watch closely to avoid burning. If using the oven, bake at 400°F (200°C) for 8–10 minutes until melted and bubbling, then broil 1 minute if desired for browning.

Finish

Remove from oven and let rest 1–2 minutes. Sprinkle additional chopped cilantro and an extra squeeze of lime juice if desired. Serve immediately with warm tortillas, pickled jalapeños or salsa roja on the side for scooping.

Serving suggestion

Scoop portions with tortillas (or tortilla chips) and fold like a taco. Queso fundido is best eaten hot and fresh—reheat briefly under the broiler if left to cool.