Queso Fundido Recipe

Roast poblano and jalapeño

Char the poblano and jalapeño over an open flame, under a broiler, or in a dry skillet until blackened and blistered on all sides (about 8–10 minutes), turning occasionally. Place in a bowl, cover with plastic wrap or a plate and let steam for 10 minutes to loosen skins. Peel, remove seeds (for less heat) and finely dice. Reserve.

Prepare onion and garlic

Finely dice the white onion so you have about 1/2 cup. Mince the garlic cloves and set aside.

Cook chorizo

Heat a 10-inch ovenproof skillet (cast iron preferred) over medium heat. Add the chorizo (no additional oil initially) and break it up with a spatula. Cook until mostly browned and fat has rendered, about 6–8 minutes. If the pan looks too dry, add 1 teaspoon vegetable oil. Using a slotted spoon, transfer the chorizo to a small bowl, leaving about 1 tablespoon of fat in the skillet.

Sauté aromatics with peppers

To the skillet with rendered fat, add the diced onion and sauté over medium heat until translucent, about 3–4 minutes. Add the minced garlic and diced roasted peppers and cook 1–2 more minutes until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Return the cooked chorizo to the skillet and stir to combine; cook 30–60 seconds to marry flavors. Transfer mixture to a bowl and set aside.

Shred cheeses

While the filling cools briefly, shred the Oaxaca and Asadero (or Monterey Jack) cheeses and toss together in a bowl so melting is even.

Assemble and melt

Wipe out the skillet if there is excessive grease, leaving a thin film of fat. Return to low heat and spread half of the shredded cheese in an even layer in the skillet. Scatter the chorizo/pepper/onion mixture over the cheese, then top with the remaining cheese, pressing lightly. Heat over low–medium heat until the cheese begins to melt around the edges, about 3–4 minutes. Transfer the skillet to a preheated oven set to broil (top rack, 4–6 inches from heat) for 1–3 minutes, watching closely, until the top is bubbly and just beginning to brown. Alternatively, cover skillet loosely with a lid and let melt on low until fully gooey (about 5–7 minutes).

Adjust seasoning: once cheese is melted, taste a small portion of the topping and sprinkle additional salt (up to remaining 1/2 tsp) or pepper to taste. If the mixture tastes too greasy, blot edges with a paper towel before serving.

Garnish and serve: sprinkle chopped cilantro over the hot queso fundido and serve immediately with warm tortillas and lime wedges on the side. Use tortillas to scoop up gooey cheese and chorizo. Serves family-style from the skillet.