Queso Fundido Recipe

Inspired by Malo

Time40m

Serves4

Oaxaca-style melted cheese, roasted poblano pepper and onion with fresh tortillas and lime

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Ingredients

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1
Roast the Poblano Pepper
Preheat your oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skin is blistered and charred.
2
Prepare the Onion
While the poblano pepper is roasting, peel and finely chop the onion. Set aside.

3
Sauté the Onion
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes or until it becomes translucent.
4
Prepare the Poblano Pepper
Once the poblano pepper is roasted, remove it from the oven and let it cool slightly. Peel off the charred skin, remove the seeds, and chop it into small pieces.
5
Combine Ingredients
Add the chopped poblano pepper to the sautéed onion in the skillet. Stir to combine and season with salt to taste.
6
Melt the Cheese
Reduce the heat to low and add the shredded Oaxaca cheese to the skillet. Stir gently until the cheese is melted and everything is well combined.

7
Prepare the Tortillas
While the cheese is melting, warm the fresh corn tortillas on a separate skillet over medium heat for about 1-2 minutes on each side.
8
Serve
Once the cheese is melted and bubbly, transfer the Queso Fundido to a serving dish. Serve immediately with warm tortillas and wedges of lime on the side for squeezing.