Queso Fundido Recipe

Name: Taco Libre North St. Augustines Queso Fundido Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups Mexican melting cheese blend (e.g., Oaxaca, Chihuahua, or a 50/50 Oaxaca + Monterey Jack); 0.25 cups Fresh queso fresco or cotija (crumbled; optional for finishing); 8 oz Chorizo (fresh pork chorizo, casings removed); 1 each Poblano pepper, seeded and diced (or roasted and chopped); 0.5 cups Yellow onion, finely chopped; 2 cloves Garlic, minced; 1 each Jalapeño, seeded and finely chopped (optional, for heat); 1 tbs Olive oil or neutral oil; 0.25 tsp Ground cumin; 0.25 tsp Smoked paprika (or regular paprika); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 2 tbs Fresh cilantro, chopped (for garnish); 2 each Lime wedges (for serving); 12 each Warm corn or flour tortillas or tortilla chips (for serving)

Inspired by Taco Libre North St. Augustine

Time35m

Serves4

Make Queso Fundido Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheese + Filling

3 cups Mexican melting cheese blend (e.g., Oaxaca, Chihuahua, or a 50/50 Oaxaca + Monterey Jack)

1/4 cups Fresh queso fresco or cotija (crumbled; optional for finishing)

8 oz Chorizo (fresh pork chorizo, casings removed)

1 each Poblano pepper, seeded and diced (or roasted and chopped)

1/2 cups Yellow onion, finely chopped

2 cloves Garlic, minced

1 each Jalapeño, seeded and finely chopped (optional, for heat)

Liquids, Seasoning & Finish

1 tbs Olive oil or neutral oil

1/4 tsp Ground cumin

1/4 tsp Smoked paprika (or regular paprika)

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

2 tbs Fresh cilantro, chopped (for garnish)

2 each Lime wedges (for serving)

12 each Warm corn or flour tortillas or tortilla chips (for serving)

Method

Prepare Filling

Cook chorizo

Heat a medium skillet over medium heat. Add the chorizo (no additional oil if using fatty chorizo) and break it up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a paper-towel-lined plate, leaving rendered fat in the pan. Reserve.

Sauté vegetables

If the pan looks dry, add 1 tablespoon oil to the skillet and warm over medium. Add the chopped onion, poblano, and jalapeño. Sauté until softened and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Stir in cumin and smoked paprika and cook 10–15 seconds to bloom the spices. Return the cooked chorizo to the skillet, stir to combine, then remove from heat and taste for seasoning; add up to 1/4 teaspoon more salt if needed. Set aside.

Assemble & Melt Cheese

Preheat the broiler and position an oven rack 6–8 inches from the heat source. Alternatively, heat a small cast-iron skillet over medium-low for stovetop melting.

Choose vessel

Transfer the chorizo–pepper mixture to an ovenproof skillet or small baking dish (6–8 inches across) so the topping will sit under the cheese. If using a stovetop method, keep the skillet you cooked in (cleaned of excess burned bits) or a small cast-iron pan.

Add cheese

Distribute about 2 1/2 cups of the shredded melting cheese evenly over the chorizo–vegetable mixture, leaving a small ring of filling visible at the edges. Reserve 1/2 cup of the shredded cheese for the final melt and the crumbled queso fresco for finishing.

Melt under broiler (or stovetop)

Broiler method: place the skillet or baking dish under the hot broiler for 3–6 minutes, watching carefully, until the cheese is completely melted and bubbling and edges are golden brown. Stovetop method: cover the cast-iron skillet and cook over very low heat for 5–8 minutes until cheese is melted, occasionally tilting the pan to redistribute melted cheese with a spatula. If the surface is melted but not bubbly, sprinkle the reserved 1/2 cup shredded cheese evenly and return briefly to broiler or cover to finish melting.

Finish & Serve

Remove the skillet from the oven or stovetop using oven mitts. Immediately sprinkle the top with crumbled queso fresco (if using), chopped cilantro, and a grind of black pepper. Serve hot with warm tortillas or tortilla chips and lime wedges for squeezing over.

Safety note: Queso fundido is extremely hot right out of the oven—advise guests to let it cool 2–3 minutes before scooping. Reheat leftovers gently in a skillet over low heat, or in a 300°F (150°C) oven until warmed through.