Queso Fundido Recipe

Cook chorizo

Heat a large skillet over medium heat. Add the chorizo (no added oil). Break it up with a spatula and cook until fully browned and most of the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving most of the fat in the skillet.

Sauté vegetables

If the skillet is dry, add 1 tablespoon olive oil and 1 tablespoon butter to the rendered chorizo fat. Increase heat to medium-high, add the diced onion and poblano pepper and sauté until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and chopped jalapeño (if using) and cook for 30–45 seconds until fragrant.

Season filling

Return the cooked chorizo to the skillet with the vegetables. Stir in ground cumin, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 1–2 minutes to marry the flavors. Stir in the chopped cilantro, then remove the skillet from the heat and set aside.

Preheat the broiler to high (or preheat oven to 425°F / 220°C). Grate or pull apart the Oaxaca and Asadero cheeses and mix them in a bowl so they’re evenly distributed.

Choose an oven-safe skillet (cast iron preferred) about 8–10 inches in diameter, or use a small baking dish. Wipe the skillet and place it over medium-low heat for 1 minute to warm. Add a teaspoon of the reserved chorizo fat or a small pat of butter to coat the bottom (this prevents sticking and adds flavor).

Evenly spread half of the cheese over the bottom of the skillet in an even layer. Spoon the chorizo and pepper mixture over the cheese, distributing it evenly but leaving a border so cheese can still bubble around the edge. Top with the remaining cheese, covering the filling completely.

Transfer the skillet to the oven under the broiler about 4–6 inches from the heat source. Broil until the cheese is fully melted, bubbly and slightly browned on top, 3–6 minutes — watch closely to prevent burning. If using a 425°F oven, bake until melted and bubbly, about 8–10 minutes, then switch to broil for 1–2 minutes to brown.

Carefully remove the skillet from the oven using oven mitts (handle will be hot). Let the queso rest 1–2 minutes so it settles but is still molten.

Top with a few extra sprinkles of chopped cilantro and a light grind of black pepper. Serve immediately with warm tortillas or tortilla chips and lime wedges for squeezing over each portion.

To eat: scoop a bit of cheesy filling onto a tortilla or chip, add a squeeze of lime, and enjoy.