Mexican · Starter · Easy
Queso Fundido
Mexico's bubbling cheese: Oaxaca cheese melted with chorizo and poblano, scooped up with warm tortillas straight from the skillet.
The whole recipe in 60 seconds
Queso Fundido, in 5 ideas
- Oaxaca cheese gives the authentic stretchy pull; mozzarella is the best substitute
- Serve it screaming hot; it firms up as it cools
- Roast the poblano directly over a gas flame for easy peeling
- Warm the tortillas while the cheese broils
- A cast iron skillet keeps it bubbling at the table
What you need
Ingredients
- 1 lb Oaxaca or mozzarella cheese, shredded
- 1/2 lb Mexican chorizo, casings removed
- 1 poblano pepper, roasted, peeled, and diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- Warm flour tortillas for serving
- Lime wedges
How to make it
Directions
- Brown the chorizo in an oven-safe skillet over medium heat, breaking it up, about 6 minutes. Remove with a slotted spoon.
- In the same skillet, soften the onion, garlic, and poblano in the chorizo fat for 4 minutes.
- Return the chorizo to the skillet and spread evenly.
- Top with the shredded cheese and broil 3 to 5 minutes until bubbling and lightly browned.
- Shower with cilantro and serve immediately in the skillet.
- Scoop onto warm tortillas with a squeeze of lime.
Money saver. Mexican chorizo is sold inexpensively at Latin markets; a little goes a long way in this dish.