Chorizo and Poblano Queso Fundido Recipe

Chorizo and Poblano Queso Fundido Recipe
Staff Writer
Chorizo and Poblano Queso Fundido

Molly Aronica

Chorizo and Poblano Queso Fundido

This addictive dish, which is essentially a Mexican version of fondue, is traditionally served as an appetizer. Queso fundido is best eaten straight from the oven when the cheese is still hot and bubbling. Simply scoop the cheese onto tortillas and roll it up like you do when preparing tacos

Ingredients

  • 2 teaspoons olive oil
  • 2 fresh (Mexican) chorizo links, casing removed and crumbled
  • 2 garlic cloves
  • 1 poblano pepper, ribbed, seeded, and finely chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp Cheddar cheese
  • ¼ teaspoon cayenne
  • ¼ teaspoon granulated onion
  • Tortillas, for serving

Directions

Add 1 teaspoon of oil to a medium-sized pan over medium-high heat, add the chorizo and cook until crispy. Transfer the sausage to a small oven-proof dish and drain the excess fat from the pan. Reduce the heat to low and sauté the garlic and pepper with the remaining teaspoon of oil in the same pan, until soft and translucent. Working in increments, slowly add the cheeses, mixing gently to combine fully.

Meanwhile, turn on the broiler and immediately transfer the cheese to the dish with the chorizo, add the cayenne and granulated onion and mix together. Finish the queso fundido under the broiler for 1 minute, or until the cheese bubbles.

Serve immediately with tortillas. 

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.