Queso Fundido with Chorizo and Poblano
Queso Fundido with Chorizo and Poblano
Ingredients
For the Chorizo and Poblano
- 1/2 pound Mexican chorizo, casing removed
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
For the Cheese Blend
- 8 ounces Oaxaca cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened and cubed
- 2 tablespoons milk, optional, for smoother consistency
For Serving
- 12 corn tortillas, warmed
- 2 tablespoons fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Roast the poblano peppers: Preheat your oven to 400°F. Place the poblano peppers on a baking sheet. Roast for 15-20 minutes, turning them occasionally, until their skins are blistered and charred. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and dice the peppers.
⏱️ 25 min•🌡️ 400
- 2
Cook the chorizo: While the poblanos are steaming, heat the olive oil in a medium oven-safe skillet (preferably cast iron) over medium-high heat. Add the Mexican chorizo, breaking it up with a spoon. Cook until it's browned and cooked through, about 8-10 minutes. Drain any excess fat from the skillet.
⏱️ 10 min
- 3
Sauté aromatics: Add the finely diced yellow onion to the skillet with the chorizo. Sauté until the onion is softened, about 3-4 minutes. Stir in the minced garlic and diced poblano peppers. Cook for another 1-2 minutes until fragrant.
⏱️ 5 min
- 4
Prepare for baking: Preheat your oven to 375°F. If your skillet is not oven-safe, transfer the chorizo and poblano mixture to an 8-inch oven-safe baking dish. Spread the mixture evenly on the bottom. In a separate bowl, gently toss together the shredded Oaxaca cheese, Monterey Jack cheese, and cubed cream cheese. Sprinkle the cheese mixture evenly over the chorizo and poblano. If using, drizzle the milk over the cheese for a smoother consistency.
⏱️ 5 min•🌡️ 375
- 5
Bake the queso fundido: Bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and slightly golden brown on top. For extra browning, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 6
Serve immediately: Garnish the hot queso fundido with fresh chopped cilantro. Serve directly from the skillet or baking dish with warm corn tortillas and lime wedges for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Queso Fundido with Chorizo and Poblano
Ingredients
For the Chorizo and Poblano
- 1/2 pound Mexican chorizo, casing removed
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
For the Cheese Blend
- 8 ounces Oaxaca cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened and cubed
- 2 tablespoons milk, optional, for smoother consistency
For Serving
- 12 corn tortillas, warmed
- 2 tablespoons fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Roast the poblano peppers: Preheat your oven to 400°F. Place the poblano peppers on a baking sheet. Roast for 15-20 minutes, turning them occasionally, until their skins are blistered and charred. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and dice the peppers.
⏱️ 25 min•🌡️ 400 - 2
Cook the chorizo: While the poblanos are steaming, heat the olive oil in a medium oven-safe skillet (preferably cast iron) over medium-high heat. Add the Mexican chorizo, breaking it up with a spoon. Cook until it's browned and cooked through, about 8-10 minutes. Drain any excess fat from the skillet.
⏱️ 10 min - 3
Sauté aromatics: Add the finely diced yellow onion to the skillet with the chorizo. Sauté until the onion is softened, about 3-4 minutes. Stir in the minced garlic and diced poblano peppers. Cook for another 1-2 minutes until fragrant.
⏱️ 5 min - 4
Prepare for baking: Preheat your oven to 375°F. If your skillet is not oven-safe, transfer the chorizo and poblano mixture to an 8-inch oven-safe baking dish. Spread the mixture evenly on the bottom. In a separate bowl, gently toss together the shredded Oaxaca cheese, Monterey Jack cheese, and cubed cream cheese. Sprinkle the cheese mixture evenly over the chorizo and poblano. If using, drizzle the milk over the cheese for a smoother consistency.
⏱️ 5 min•🌡️ 375 - 5
Bake the queso fundido: Bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and slightly golden brown on top. For extra browning, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 6
Serve immediately: Garnish the hot queso fundido with fresh chopped cilantro. Serve directly from the skillet or baking dish with warm corn tortillas and lime wedges for squeezing.
⏱️ 2 min