Savory Queso Fundido Recipe with Roasted Poblano Peppers
A warm, cheesy, and smoky queso fundido featuring roasted poblano peppers and a blend of melty cheeses, perfect as a snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
Scale
- 3 medium poblano peppers, roasted, peeled, seeded, and sliced
- 8 ounces shredded Oaxaca cheese (or mozzarella)
- 4 ounces shredded Monterey Jack cheese
- 6 ounces Mexican chorizo, casing removed (optional)
- 2 cloves garlic, minced
- 1/2 cup finely chopped white or yellow onion
- 1 tablespoon unsalted butter
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Juice from 1/2 lime (optional)
- Flour tortillas or crispy tortilla chips for serving
Instructions
- Roast the poblano peppers on a baking sheet under the broiler or on a gas stove flame, turning occasionally until the skin is blackened and blistered on all sides (about 8-10 minutes). Place peppers in a bowl and cover with plastic wrap or a kitchen towel for 10 minutes to steam.
- Peel off the charred skin gently, remove stems, seeds, and membranes, then slice into thin strips.
- Heat butter in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Add chorizo, breaking it up with a spoon, and cook until browned and cooked through, about 4-5 minutes. Drain excess fat if needed.
- Stir sliced roasted poblanos into the chorizo mixture and spread evenly in the skillet.
- Sprinkle shredded Oaxaca and Monterey Jack cheeses evenly over the mixture. Reduce heat to low, cover skillet with lid or foil, and let cheese melt gently for about 5 minutes.
- For a bubbly, browned top, place skillet under broiler for 1-2 minutes, watching carefully to avoid burning.
- Remove from heat. Squeeze fresh lime juice over the top if using, and sprinkle chopped cilantro.
- Serve immediately with warm flour tortillas or crispy tortilla chips.
Notes
For vegetarian version, skip chorizo and add sautéed mushrooms. To prevent cheese from becoming oily, melt on low heat and cover skillet. Use freshly shredded cheese for best melting. Watch broiler carefully to avoid burning cheese. Leftovers can be stored in refrigerator up to 3 days and reheated gently with a splash of milk.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 350
- Fat: 25
- Carbohydrates: 3
- Protein: 18
Keywords: queso fundido, roasted poblano peppers, cheesy snack, Mexican appetizer, chorizo queso, melted cheese dip