Queso Fundido

Name: Queso Fundido
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 8 oz Oaxacan cheese (or mozzarella), shredded; 8 oz Chihuahua cheese (or Monterey Jack), shredded; 8 oz fresh Mexican chorizo, casings removed; 1 poblano pepper, seeded, diced; 1/4 cup white onion, finely diced; 2 garlic cloves, minced; 2 tbsp fresh cilantro, chopped; 12 small flour or corn tortillas, warmed

A bubbling Mexican baked cheese dip made with Oaxacan and Chihuahua cheese, topped with sautéed chorizo and roasted poblano peppers - serve straight from the skillet with warm tortillas.

27 minEasyServes 6360 cal/serving

MexicanAppetizerStovetop and OvenStandardNut-FreeEgg-FreeSesame-FreeAlcohol-Free

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Ingredients

8 oz Oaxacan cheese (or mozzarella), shredded
8 oz Chihuahua cheese (or Monterey Jack), shredded
8 oz fresh Mexican chorizo, casings removed
1 poblano pepper, seeded, diced
1/4 cup white onion, finely diced
2 garlic cloves, minced
2 tbsp fresh cilantro, chopped
12 small flour or corn tortillas, warmed

Instructions

1

Preheat the oven to 425°F. Place an oven-safe 9-inch cast-iron skillet or baking dish in the oven while it preheats.
2

In a skillet over medium-high heat, cook 8 oz casings removed fresh Mexican chorizo, breaking it up, until browned and cooked through, about 5 minutes. Remove with a slotted spoon and set aside.
3

In the same skillet, sauté 1/4 cup finely diced white onion and 1 seeded, diced poblano pepper in the rendered fat over medium heat until softened, about 3 minutes. Add 2 minced garlic cloves and cook 1 minute more. Remove from heat.
4

Remove the preheated skillet from the oven. Layer in 8 oz shredded Oaxacan cheese (or mozzarella) and 8 oz shredded Chihuahua cheese (or Monterey Jack), then top with the cooked chorizo and the onion-poblano mixture.
5

Bake until the cheese is fully melted and bubbling at the edges, about 8 to 10 minutes.
6

Remove from the oven, scatter 2 tbsp chopped fresh cilantro over the top, and serve immediately with 12 warmed small flour or corn tortillas.

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Questions

What is Queso Fundido?

A bubbling Mexican baked cheese dip made with Oaxacan and Chihuahua cheese, topped with sautéed chorizo and roasted poblano peppers - serve straight from the skillet with warm tortillas. This reference files it under Mexican appetizer: made on the stovetop and in the oven, rated easy and about 27 minutes start to finish.

What oven temperature does Queso Fundido need?

For Queso Fundido, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 10 minutes, in step 5.

What should Queso Fundido look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the cheese is fully melted and bubbling at the edges.

Is there a substitute for chorizo in Queso Fundido?

The entry for Queso Fundido calls for 8 oz fresh Mexican chorizo, casings removed. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I make Queso Fundido dairy-free?

Not cleanly. Here the dairy (8 oz Oaxacan cheese (or mozzarella), shredded, 8 oz Chihuahua cheese (or Monterey Jack), shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Queso Fundido gluten-free?

Yes. The gluten in Queso Fundido is 12 small flour or corn tortillas, warmed. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Serve it with

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