Queso Fundido with Chorizo (Printer-Friendly)

Melty cheese, chorizo, and smoky poblanos create a rich, crowd-pleasing skillet appetizer.

# What You’ll Need to Cook:

01 - 3 medium poblano peppers

02 - 8 ounces Mexican chorizo, casing removed

03 - 1 small yellow onion, finely chopped

04 - 2 cloves garlic, minced

05 - 8 ounces Oaxaca cheese, shredded

06 - 8 ounces Chihuahua cheese, shredded

07 - 2 tablespoons fresh cilantro, chopped

08 - Warm tortillas or tortilla chips, for serving

01 - Set the broiler to high and position oven rack 6 inches from heat source.

02 - Broil poblano peppers for 5–10 minutes per side until blackened. Transfer to bowl, cover with plastic wrap, and steam for 10–15 minutes.

03 - Turn off broiler and preheat oven to 400°F (204°C).

04 - Peel the blackened skin from the peppers, remove seeds, and dice finely.

05 - In a large oven-safe skillet, cook chorizo over medium heat until crispy. Remove with slotted spoon.

06 - In the same skillet with chorizo oil, sauté onion until softened. Stir in garlic and cook for 30 seconds. Remove from heat.

07 - Stir in diced poblanos and half the chorizo. Add both cheeses and mix. Top with remaining chorizo.

08 - Bake uncovered for 10–12 minutes until cheese is melted and bubbling.

09 - Garnish with cilantro and serve hot with warm tortillas or chips.

01 - Shred cheese yourself for optimal melting; pre-shredded varieties contain additives that hinder meltability.

02 - Use Monterey Jack or Mozzarella if Oaxaca and Chihuahua cheeses are unavailable.

03 - For a vegetarian version, replace chorizo with sautéed mushrooms and onions or soy chorizo.

04 - Drain excess chorizo fat to avoid greasy texture in final dish.