Queso Fundido


The gospel of gooey cheesy dip must be shared



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Queso Fundido


  • lb Mexican chorizo (beef or pork, or even soyrizo) casing removed
  • 1 large poblano chile
  • ¼ cup onion halved and thinly sliced
  • 1 tsp vegetable oil
  • 1 lb combination of Mexican style melting cheeses, such as Oaxaca, Monterey Jack, low-moisture Mozzarella shredded, avoid store-bought shredded cheese & shred yourself
  • 6-10 corn or flour tortillas or a bag of sturdy Mexican tortilla chips
  • 1 avocado sliced
  • spicy salsa of your choice for serving
  • chopped cilantro for serving


  • Evenly char the poblano over a gas burner or under the broiler set on high, checking frequently to turn for even roasting. Sweat the pepper in a plastic container for a spell. Peel, deseed, & cut into strips.
  • While the poblano is sweating, set an oven rack in the upper third tier & set oven to 450℉.
  • Sauté the sliced onion in a tsp of oil in a large skillet (preferably cast iron) over medium heat.
  • As the onion starts to golden, add the chorizo & break it up into small pieces, stirring as it cooks completely. It will release some grease. You can remove the skillet from heat, tilt it up at an angle, scraping the chorizo away from the pooling oil. Soak that up with a paper towel to discard.
  • Place skillet back over heat & add the peppers. Stir to combine & begin to add the shredded cheese over the mixture. Gently incorporate the chorizo mixture & shredded cheese.
  • Place the skillet in the oven on prepared rack & bake 12-20 minutes, or until completely melted.
  • Remove queso from oven, garnish with a sprinkle of chopped cilantro, & place on the serving table on a trivet with the tortillas (or chips), avocado, & salsa of choice. Enjoy as tacos or as scoops!
Course: Snack
Region: Latin America


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