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.
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 cloves garlic cloves, minced
- 2 tbsp fresh cilantro, chopped
- 12 small flour or corn tortillas, warmed
Instructions
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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.
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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.
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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 cloves minced garlic cloves and cook 1 minute more. Remove from heat.
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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.
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5
Bake until the cheese is fully melted and bubbling at the edges, about 8 to 10 minutes.
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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.