Queso Fundido Recipe

Char and peel

Char the poblano peppers over an open flame, under a broiler, or in a hot cast-iron skillet until the skin is blackened and blistered on all sides, about 8–10 minutes, turning to get even char.

Place charred poblanos in a bowl and cover tightly with plastic wrap or place in a sealed plastic bag. Let steam for 10 minutes to loosen skins.

Peel the skins off with your fingers or a paper towel, remove stems and seeds, slice into 1/2-inch strips (rajas). Set aside.

Heat 1 tsp neutral oil in a large skillet over medium heat. Add the thinly sliced onion and cook until translucent and starting to brown, about 6–8 minutes.

Add the minced garlic and cooked rajas to the skillet. Sauté together 2–3 minutes until fragrant and the peppers are heated through. Season with 1/2 tsp salt and 1/4 tsp pepper. Transfer vegetables to a bowl and keep warm.

If using Mexican chorizo: heat the same skillet over medium-high, add the chorizo (no oil needed) and break up with a spoon. Cook until fully browned and slightly crisp, about 6–8 minutes. Drain excess fat on paper towels if desired. Season with 1/4 tsp oregano and a pinch of salt. Keep warm.

If using pre-cooked beef or chicken: heat 1 tsp oil in skillet over medium-high, add the diced or sliced meat and cook just to reheat and develop a little color, 2–3 minutes. Season with 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp dried Mexican oregano. Remove and keep warm.

If using raw fajita chicken: slice chicken thinly, season with 1/2 tsp salt, 1/4 tsp pepper and 1 tsp dried oregano; heat 1 tbs oil in skillet over high heat and cook chicken 4–6 minutes until cooked through and lightly charred. Remove and keep warm.

Preheat broiler to high or set oven to 475°F (245°C). If you have an oven-safe cast-iron skillet, you can use it to assemble and broil; otherwise use a small oven-safe baking dish (8–9 inch).

In the skillet or bowl you plan to broil in, combine shredded Chihuahua cheese and crumbled chevre. Stir in 1 tablespoon whole milk to help the cheese melt smoothly.

Spread the cooked meat evenly over the bottom of the skillet or dish. Spoon the sautéed onions and rajas over the meat in an even layer. Sprinkle the cheese mixture on top, covering the toppings evenly. Sprinkle the remaining 1/2 tsp dried Mexican oregano, 1/2 tsp salt (adjust to taste) and 1/2 tsp pepper over the cheese.

Place the skillet or dish under the broiler 4–6 inches from the heat and broil until the cheese is fully melted, bubbly, and lightly browned on top, about 3–6 minutes. Watch closely to prevent burning. Alternatively, bake at 475°F until bubbly, about 6–10 minutes.

Remove from oven and let rest 1–2 minutes. Garnish with chopped cilantro and serve immediately with lime wedges and warm tortillas or chips.