Queso Fundido Skillet Recipe

Roast Poblanos

Place poblanos directly over a gas flame or under a broiler, turning with tongs until skins are blistered and blackened on all sides (about 8–10 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. Peel off skins, remove seeds and stems, and slice into 1/2-inch strips.

Cook Chorizo

Heat a 10-inch oven-safe cast-iron skillet or heavy sauté pan over medium heat. Add 1 tablespoon oil. Crumble the chorizo into the hot pan and cook, stirring occasionally, until fully cooked and slightly crisp, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off and reserve 1 tablespoon; leave the rest in the pan for flavor.

Sauté Onion & Garlic

Push the cooked chorizo to one side of the pan. Add the chopped onion to the cleared space and a pinch of salt. Cook until softened and translucent, about 4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the sliced roasted poblanos and cook 1–2 minutes to warm through. Taste and adjust seasoning with up to 1/4 teaspoon salt and the black pepper.

Prepare Cheese

While the chorizo cooks, shred the Chihuahua and optional pepper jack/cheddar and toss together so cheeses are evenly distributed. If using masa or flour, mix it with the heavy cream to make a smooth slurry to prevent lumps.

Assemble in Skillet

Spread the chorizo, onions and poblanos into an even layer in the skillet. Reduce heat to low. Sprinkle the shredded cheese evenly over the top. If the cheese seems dry, drizzle the cream (or cream + masa slurry) evenly over the cheese to help it melt smoothly.

Melt the Cheese

Cover the skillet with a lid for 3–5 minutes over very low heat until cheese is melted and bubbly. Alternatively, place the uncovered skillet under a hot broiler 3–4 inches from the heat for 2–3 minutes, watching closely, until cheese is bubbling and lightly browned. Remove from heat.

Finish & Garnish

Sprinkle chopped cilantro over the melted cheese and finish with a squeeze of lime if desired. Taste and add more salt or pepper as needed.

Warm the flour tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes. Serve the skillet hot at the table with the warm tortillas for scooping. Encourage diners to pull pieces of cheesy chorizo and poblano onto tortillas, fold, and enjoy.

Leftovers: transfer cooled queso fundido to an airtight container and refrigerate up to 3 days. Reheat gently in a skillet over low heat with a splash of cream to restore meltiness.