Queso Fundido con Chorizo and Roasted Poblanos

Why You’ll Love This Recipe

• Restaurant-level sizzle at home: molten, stretchy cheese with crispy, spicy chorizo.
• Balanced heat and smoke from roasted poblano strips (rajas) and broiled cheese.
• Fast to make and fun to share—perfect for game day, gatherings, or a cozy night in.
• Flexible: works with Oaxaca or Chihuahua cheese and your favorite salsa.

Grocery List

• Produce: 2 poblano peppers, 1 small white onion, 2 garlic cloves, 1 lime, fresh cilantro
• Dairy: 12 oz Oaxaca or Chihuahua cheese (plus optional 2 oz Monterey Jack)
• Pantry: Mexican chorizo (8 oz), neutral oil, salt, pepper, 12 corn tortillas, salsa roja or salsa verde

Full Ingredients

For the queso fundido

• 2 large poblano peppers (about 8 oz/225 g total)
• 8 oz (225 g) fresh Mexican chorizo, casings removed
• 1 tsp neutral oil (avocado or canola)
• 1/2 small white onion, finely diced (about 1/2 cup)
• 2 garlic cloves, minced
• 12 oz (340 g) Oaxaca or Chihuahua cheese, coarsely shredded
• Optional for extra stretch: 2 oz (55 g) Monterey Jack or low-moisture mozzarella, shredded
• 1/4 tsp fine salt, plus more to taste
• 1/8 tsp freshly ground black pepper

For serving

• 12 small corn tortillas (5–6 inch)
• 1 cup salsa roja or salsa verde
• 1 lime, cut into wedges
• 1/4 cup chopped fresh cilantro

Step-by-Step Instructions

Step 1: Char and prep the poblanos

Set an oven rack 6 inches from the broiler element and heat the broiler to High. Place poblanos on a foil-lined sheet and broil, turning every 2 minutes, until blistered and blackened in spots, 6–8 minutes. Transfer to a bowl, cover tightly, and steam 10 minutes. Peel off the skins, remove stems and seeds, and slice into 1/2-inch-wide strips (rajas). Set aside.

Step 2: Preheat and prep the cheese

Reduce the oven temperature to 425°F (220°C). Coarsely shred the Oaxaca or Chihuahua cheese (and Monterey Jack, if using). Shredding from a block helps the cheese melt smoothly without separating.

Step 3: Cook the chorizo

Heat an 8-inch cast-iron or other oven-safe skillet over medium heat. Add the oil and chorizo. Cook, breaking it up with a spoon, until deeply browned and cooked through, 5–6 minutes. Spoon out about 1 tablespoon of the crisped chorizo and reserve for topping.

Step 4: Soften aromatics and add rajas

Add the diced onion to the skillet and cook in the chorizo drippings, stirring, until translucent, 2–3 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add the poblano strips, 1/4 teaspoon salt, and the black pepper; toss to coat and heat through, 1 minute. Spread the mixture evenly in the skillet and remove from the heat.

Step 5: Melt and brown the cheese

Scatter the shredded cheese evenly over the chorizo–poblano mixture. Bake at 425°F (220°C) until the cheese is fully melted and bubbling around the edges, 8–10 minutes. For browned, blistered spots, switch to broil for 1–2 minutes, watching closely to avoid burning. Sprinkle the reserved chorizo on top.

Step 6: Warm tortillas and serve

While the queso bakes, wrap the tortillas in foil and warm in the oven for 5 minutes (or heat in a dry skillet 30–45 seconds per side). Serve the queso fundido immediately, garnished with cilantro and lime wedges on the side. Spoon the molten cheese, chorizo, and rajas into warm tortillas and finish with salsa.

Pro Tips

• For the smoothest melt, use freshly shredded cheese from blocks and avoid pre-shredded blends with anti-caking agents.
• Don’t over-broil: 1–2 minutes is plenty for those gorgeous browned blisters without greasy separation.
• Make it stovetop-only by melting the cheese over very low heat, covered, but the oven gives better browning.
• Handle roasted poblanos gently after steaming; the skins will slide off—no need to rinse (rinsing washes away flavor).
• Serve immediately: queso fundido firms as it cools. Keep tortillas warm in a towel-lined basket for the best scooping.

Variations

• Vegetarian: Swap in soy chorizo and add 1/2 cup sautéed mushrooms with the onion.
• Extra smoky: Add 1/4 tsp smoked paprika with the pepper and salt in Step 4.
• Skillet party style: Double the recipe and bake in a 10–12 inch cast-iron skillet for a crowd.

Storage & Make-Ahead

Roast, peel, and slice the poblanos up to 2 days ahead; store refrigerated in an airtight container. Cook the chorizo and aromatics up to 1 day ahead; rewarm briefly before assembling. Leftover queso fundido keeps 2 days refrigerated, covered. Reheat gently in a 350°F (175°C) oven, covered, for 10–12 minutes until melty. Note: reheated queso is still delicious but less fluid than freshly baked.

Nutrition (per serving)

Approximate for 1/6 of recipe with two corn tortillas and 2 tablespoons salsa: 460 calories; 30 g fat; 16 g saturated fat; 24 g carbohydrates; 2 g fiber; 22 g protein; 820 mg sodium. Values will vary with cheese blend, tortillas, and salsa.