Queso Fundido Recipe

Time30m

Serves4

Melted Oaxaca cheese, grilled street corn, rajas poblanas. | Add chorizo +$4.99

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Ingredients

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1
Prepare the Corn
If using fresh corn, grill the ears of corn on a barbecue or grill pan over medium heat for about 10-12 minutes until they are charred and tender. If using frozen corn, thaw and set aside.
2
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or under the broiler until the skin is blistered and charred. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel, seed, and slice them into strips.
3
Prepare the Onion
Slice the onion thinly.
4
Cook the Chorizo (Optional)
If adding chorizo, heat a skillet over medium heat. Add the chorizo and cook until browned and cooked through, about 5-7 minutes. Drain excess fat and set aside.

5
Sauté the Vegetables
In the same skillet, add olive oil and heat over medium heat. Add the sliced onions and sauté until translucent, about 3-4 minutes. Then, add the roasted poblano strips and sauté for an additional 2 minutes.
6
Combine Ingredients
If using, add the cooked chorizo to the skillet with the onions and poblanos. Stir in the grilled corn and mix well.
7
Melt the Cheese
Lower the heat to low and add the Oaxaca cheese on top of the mixture in the skillet. Cover the skillet with a lid and let the cheese melt for about 5-7 minutes.

8
Serve
Once the cheese is melted and bubbling, remove from heat. Serve hot with tortilla chips or warm tortillas for dipping.