Get ready to dive into a skillet of pure cheesy bliss with this ooey-gooey Queso Fundido!
It’s a classic Mexican appetizer loaded with melted Mexican cheese, spicy chorizo, and roasted poblano peppers.
I know! It’s basically a cheese lover’s dream come true.
Whether you’re hosting a casual get-together or your next dinner party, Queso Fundido is guaranteed to impress.
Why You’ll Love This Queso Fundido
Melty, Cheesy Goodness: Combining Oaxaca and Chihuahua cheeses creates a delightfully gooey and stretchy texture for the ultimate cheese pull.
Flavor Fiesta: The savory chorizo and smoky poblanos meld beautifully with the cheese. Every bite will tantalize your taste buds.
Easy Entertaining: This recipe is simple to prepare and can be made in advance. It’s ideal for stress-free entertaining or when you want to impress your guests with minimal effort.
Ingredients
- Poblano Peppers: Roasted and mild, these add a smoky flavor with a touch of heat.
- Mexican Chorizo: Spicy and flavorful, it brings a rich, savory kick to the dish.
- Onion & Garlic: Add a sweet, mellow, aromatic depth that balances the heat.
- Oaxaca & Chihuahua Cheeses: They’re smooth, creamy, and melt perfectly for that stretchy, cheesy goodness.
- Cilantro: Brightens the rich flavors.
- Tortillas & Chips: Perfect for dipping into the cheesy goodness.
How to Make Queso Fundido
After a quick trip to the oven, this dish transforms into a bubbling, gooey masterpiece that’s just begging to be scooped up with warm tortillas.
Trust me, once you dive in, you won’t be able to stop!
Here are the steps to make it:
1. PREHEAT the broiler to high and position the oven rack 6 inches from the heat.
2. BROIL the poblano peppers for 5-10 minutes per side until blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
3. TURN OFF the broiler and preheat the oven to 400°F.
4. PEEL the poblano peppers, then deseed and dice them finely.
5. COOK the chorizo in a large oven-safe skillet until crispy. Remove with a slotted spoon.
6. SAUTÉ the onion in the chorizo oil until soft, then stir in the garlic for 30 seconds. Remove from heat.
7. ADD the diced peppers and half the chorizo to the skillet and stir well. Mix in the cheeses and top with the remaining chorizo.
8. BAKE for 10-12 minutes until the cheese is melted and bubbling.
9. SERVE immediately with warm tortillas, chips, and fresh cilantro. Enjoy!
Tips For the Best Queso Fundido
Queso Fundido is a harmonious blend of textures and flavors that will transport your taste buds straight to the vibrant streets of Mexico.
Serve it up with fresh cilantro and a squeeze of lime for an extra burst of freshness, and watch as your guests can’t resist coming back for more.
Here are a few tips before you start, plus a few serving suggestions and substitutions:
- Mexican cheeses. Oaxaca and Chihuahua are what make this dish irresistibly gooey and melty. Oaxaca cheese is known for its smooth, creamy texture that stretches beautifully, while Chihuahua cheese adds a mild, buttery flavor.
- Other cheese options. Can’t find Oaxaca or Chihuahua cheese? Use Monterey Jack, Mozzarella, or a combination for a rich, melty texture.
- Shred the cheese yourself. Avoid pre-shredded cheese, as it contains stabilizers that prevent it from melting properly.
- Chorizo alternatives. For a milder version, substitute Mexican chorizo with cooked ground beef. For a vegetarian dish, use a blend of mushrooms and onions or soy-based chorizo.
- Drain the fat. Chorizo is quite oily. If you see a lot in the skillet, drain it so the cheese isn’t greasy.
- Use the broiler. After baking, broil the dish for a few minutes to make it nice and golden.
How to Store
Queso Fundido must be served piping hot while the cheese is still melty and gooey. So, plan to serve it right out of the oven.
But if you happen to have leftovers, here’s how to store them:
To Store: Wrap cooled leftovers tightly in plastic and refrigerate for 2-3 days.
To Reheat: Cover the dish in foil and bake at 350°F for 10-15 minutes, until it’s warm and gooey.
Note: I don’t recommend freezing Queso Fundido. It will likely turn grainy after thawing and reheating.
More Cheesy Recipes You’ll Love
Cheesy Grits
Gnocchi Mac and Cheese
Cheeseburger Quesadillas
French Onion Potatoes
Queso Fundido with Chorizo
4-6
servings30
minutes25
minutes483
kcalCheesy, melty Queso Fundido loaded with garlic, spicy chorizo, and smoky poblanos is the only appetizer recipe you’ll ever need.
Ingredients
2 poblano peppers
1/2 pound Mexican chorizo, casings removed
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces shredded Oaxaca cheese (or Monterey Jack)
8 ounces shredded Chihuahua cheese (or mozzarella)
1/4 cup fresh cilantro, chopped
warm tortillas and tortilla chips, for serving
Instructions
- Preheat the broiler to high and place the oven rack on the top position, about 6 inches from the heat.
- Place the poblano peppers onto a foil-lined baking sheet. Broil for 5-10 minutes per side, until blackened. Remove them from the oven and transfer the peppers to a small bowl. Cover with plastic wrap and leave to steam for 10-15 minutes.
- Turn off the broiler and preheat the oven to 400°F.
- When the peppers are cool enough to handle, peel off the skins. Then, deseed and dice them finely.
- In a large, oven-safe skillet over medium heat, cook and crumble the chorizo until crispy and browned. Remove to a plate with a slotted spoon.
- Add the onion to the skillet and cook in the chorizo oil until soft. Stir in the garlic for 30 seconds, then remove the skillet from the heat.
- Add the diced poblano peppers and half of the cooked chorizo to the onions and garlic. Stir well, then spread evenly in the skillet. Alternatively, transfer the mixture to a baking dish.
- Add the cheese and mix gently with a spatula. Sprinkle the remaining chorizo over the top and then bake for 10-12 minutes, until the cheese is melted and bubbling (check it after 5 minutes, then every 2 minutes).
- Remove the skillet from the oven and sprinkle fresh cilantro on top. Serve immediately with warm tortillas and tortilla chips on the side. Enjoy!
Notes
- Shred the cheese yourself. Avoid pre-shredded cheese, as it contains stabilizers that prevent it from melting properly.
- Drain the fat. Chorizo is quite oily. If you see a lot in the skillet, drain it so the cheese isn’t greasy.
