Queso Fundido Recipe
queso oaxaca, queso quesadilla, chorizo, rajas, salsa de arbol
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Ingredients
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Cheese
Meat
Poblano Rajas & Onions
Salsa de Árbol
Garnish & Serving
Method
Salsa de Árbol
- 1
- 2
Blend sauce
Drain chiles reserving the soaking liquid. In a blender, combine toasted chiles, garlic cloves, half of the white onion, 0.25–0.5 cups of the reserved soaking liquid (adjust for desired thickness) and 0.25 cup cold water. Blend until very smooth, about 30–45 seconds.
- 3
Poblano Rajas & Onions
- 4
Roast poblanos (if not pre-roasted)
Char poblano peppers over an open flame, under a broiler, or on a hot skillet, turning to blister all sides (about 8–10 minutes). Place in a bowl and cover tightly for 10 minutes to steam; then peel, remove seeds and membrane, and slice into 1/2-inch strips. (If using pre-roasted peppers, slice directly.)
- 5
Sauté onions and rajas
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the thinly sliced yellow onion and cook 3–4 minutes until beginning to soften. Add the sliced rajas and continue to cook 3–4 minutes until onions are translucent and peppers are heated through. Season with 1 tsp salt and 1/4 tsp black pepper. Remove from pan and keep warm.
Chorizo
- 6
Cook chorizo
In the same skillet, add 1 tsp neutral oil if pan is dry and set heat to medium. Add the chorizo (casings removed) and break up with a spatula. Cook 6–8 minutes until fully cooked, browned, and most fat rendered. Taste and adjust seasoning if needed. Transfer to a paper towel-lined plate to drain excess fat.
Cheese & Assembly
- 7
Toss cheese with cornstarch
In a bowl, combine shredded queso Oaxaca and shredded queso quesadilla. Sprinkle 1 tsp cornstarch over the cheese and toss to evenly coat; this helps prevent oil separation as it melts.
- 8
Assemble in cast-iron or oven-safe skillet
Preheat oven to 425°F (220°C). In a 10–12 inch cast-iron skillet or oven-safe dish, spread half of the shredded cheese in an even layer. Scatter the cooked chorizo evenly over the cheese, then add the sautéed rajas and onions. Top with the remaining cheese, pressing lightly to compact.
- 9
Bake until bubbly
Place the skillet in the preheated oven and bake 8–10 minutes until the cheese is fully melted and bubbling and the top is lightly golden. If you prefer a browned top, finish under the broiler 1 minute watching carefully to avoid burning.
- 10
Finish and serve
Remove skillet from oven. Spoon 2–3 tbsp of the warm salsa de árbol over the top (or serve salsa on the side for guests to add). Garnish with chopped cilantro and serve immediately with warm tortillas and lime wedges.