Queso Fundido Recipe

Shred and dice

Shred the manchego and Monterey Jack cheeses and toss together in a bowl so they melt evenly. Finely dice the onion and poblano, mince the garlic, chop the cilantro, and if using, finely chop and seed the jalapeño.

If serving with chorizo, heat a large skillet over medium heat. Crumble the chorizo into the pan and cook, stirring and breaking up with a spatula, until fully cooked and slightly crisp around the edges, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain and set aside. Reserve 1 tablespoon of rendered fat in the pan and discard excess (or use butter if not using chorizo).

In a medium ovenproof skillet (cast-iron preferred) or sauté pan, melt the butter (or use 1 tbsp chorizo fat if reserved) over medium heat. Add the diced onion and cook until softened and translucent, about 4 minutes. Add the poblano and jalapeño and continue cooking until vegetables are tender, about 3–4 more minutes. Stir in the minced garlic, cumin, and smoked paprika and cook for 30–45 seconds until fragrant. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Reduce heat to low. Add the shredded cheese mixture to the skillet in an even layer. Pour the tablespoon of milk over the cheese to help it melt smoothly. Using a flexible spatula, gently fold and press the cheese as it softens so it melts evenly without separating. Continue stirring slowly until the cheeses are completely melted and bubbling slightly, 4–6 minutes. Taste and add remaining salt and pepper as needed.

If you prepared chorizo, scatter it evenly over the melted cheese and gently press it in so it becomes integrated into the surface.

If your skillet is ovenproof and you want a lightly browned top, place the skillet under a hot broiler for 1–2 minutes until the top is golden and bubbly — watch closely to prevent burning. Remove from heat. Sprinkle the chopped cilantro over the top and serve immediately with warmed corn and flour tortillas and lime wedges.

To serve family-style, transfer the skillet to the table and let guests scoop the melted cheese into tortillas. Queso will firm up as it cools; reheat briefly if needed.