Queso Fundido with Chorizo and Rajas

Quick Recipe Version (TL;DR)

• Yield: 6 appetizer servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 large poblano peppers
• 1 teaspoon neutral oil
• 8 ounces fresh Mexican chorizo (casings removed)
• 1/4 small white onion, thinly sliced
• 1 small garlic clove, minced
• 12 ounces Oaxaca cheese, coarsely shredded
• 8 ounces Monterey Jack cheese, coarsely shredded
• 2 tablespoons evaporated milk (optional)
• 1 tablespoon tequila or beer (optional, for deglazing)
• Kosher salt, to taste
• 12 small (6-inch) flour tortillas, warmed
• Chopped cilantro and lime wedges (optional)

Do This

• 1. Broil poblanos on high until blistered (6–8 min), turning; cover 10 min to steam, then peel, seed, and slice into thin strips (rajas).
• 2. Cook chorizo in a 10-inch cast-iron skillet over medium heat until browned (5–7 min). Add onion and garlic; cook 1–2 min. Deglaze with tequila/beer; fold in rajas.
• 3. Heat oven to 450°F. Shred cheeses. Lightly oil the skillet if needed.
• 4. Layer half the cheese in the skillet, scatter the chorizo–rajas mix, top with remaining cheese; drizzle evaporated milk if using.
• 5. Bake at 450°F until fully melted and bubbling (8–10 min). Broil 1–2 min for browned spots, if desired.
• 6. Warm tortillas in a dry skillet (20–30 sec per side). Keep wrapped in a towel.
• 7. At the table, gently fold the toppings through the cheese once or twice and serve immediately.

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Why You’ll Love This Recipe

• Restaurant-style, ultra-stretchy cheese with smoky roasted poblano rajas and savory browned chorizo.
• One-skillet method that’s weeknight-easy but party-worthy.
• Ready in about 40 minutes with simple ingredients you can find anywhere.
• Perfect for scooping with hot flour tortillas straight from the pan.

Grocery List

• Produce: 2 poblano peppers, 1 small white onion, 1 garlic clove, cilantro, limes
• Dairy: 12 oz Oaxaca, 8 oz Monterey Jack, evaporated milk (optional)
• Pantry: 8 oz Mexican chorizo, flour tortillas, neutral oil, kosher salt, black pepper, tequila or beer (optional)

Full Ingredients

For the rajas (roasted poblano strips)

• 2 large poblano peppers
• 1 teaspoon neutral oil (for rubbing)
• 1/4 teaspoon kosher salt

For the chorizo and aromatics

• 8 ounces fresh Mexican chorizo, casings removed
• 1/4 small white onion, thinly sliced
• 1 small garlic clove, minced
• 1 tablespoon tequila or beer (optional, for deglazing)

For the cheese

• 12 ounces Oaxaca cheese, coarsely shredded
• 8 ounces Monterey Jack cheese, coarsely shredded
• 2 tablespoons evaporated milk (optional, for extra creaminess)

To serve

• 12 small (6-inch) flour tortillas, warmed
• Chopped fresh cilantro and lime wedges (optional)

Step-by-Step Instructions

Step 1: Preheat and set up the skillet

Position an oven rack 6 inches from the broiler element and another rack in the middle of the oven. Place a 10-inch cast-iron skillet on the stovetop. You’ll use it to cook, then bake the queso. Heat the oven to 450°F.

Step 2: Roast the poblanos for rajas

Rub poblano peppers lightly with the oil and place on a foil-lined sheet pan. Broil on high, turning every 2–3 minutes, until the skins are blistered and blackened in spots, 6–8 minutes total. Transfer the hot peppers to a bowl and cover tightly (or place in a zip-top bag) to steam for 10 minutes. Peel off the loose skins, remove stems and seeds, and slice into thin 1/4-inch strips. Season with 1/4 teaspoon kosher salt.

Step 3: Brown the chorizo and aromatics

Set the cast-iron skillet over medium heat. Add the chorizo and cook, breaking it into small crumbles, until well-browned and some fat renders, 5–7 minutes. Add the sliced onion and cook until just tender, 1–2 minutes. Stir in the garlic for 30 seconds. Deglaze with tequila or beer (if using), scraping up browned bits. Fold in the roasted poblano strips, then transfer the mixture to a bowl. Wipe out excess fat if the skillet is very greasy; leave a thin film to prevent sticking.

Step 4: Shred and layer the cheeses

Coarsely shred the Oaxaca and Monterey Jack. Scatter half the cheese evenly in the skillet. Spoon the chorizo–rajas mixture over the cheese, then top with the remaining cheese. Drizzle the evaporated milk over the top if using; it helps keep the melt silky.

Step 5: Bake until bubbling, then broil for color

Place the skillet on the middle rack and bake at 450°F until the cheese is fully melted, bubbling at the edges, and just starting to brown in spots, 8–10 minutes. For deeper caramelized patches, switch to the broiler for 1–2 minutes, watching closely.

Step 6: Warm the tortillas

While the cheese bakes, warm flour tortillas in a dry skillet over medium heat, 20–30 seconds per side, stacking them in a towel-lined basket to keep hot. Alternatively, wrap in foil and warm in the oven on a lower rack for 8–10 minutes.

Step 7: Fold and serve immediately

Bring the bubbling skillet to the table on a trivet. Gently fold the top layer once or twice to marble the chorizo and rajas through the cheese without overmixing. Garnish with cilantro and serve at once with hot tortillas and lime wedges. Queso fundido is best enjoyed piping hot and stretchy.

Pro Tips

• For the best stretch, shred your own cheese. Pre-shredded blends contain anti-caking agents that hinder melting.
• Pop the cheese in the freezer for 10 minutes before shredding for easier grating.
• Steam the roasted poblanos covered for 10 minutes; the skins will slip off effortlessly.
• If you notice excess chorizo fat, spoon some off before layering to prevent greasy separation.
• Serve immediately. If it starts to firm up, a minute under the broiler or a splash of evaporated milk stirred in will revive the melt.

Variations

• Vegetarian rajas y hongos: Replace chorizo with 8 ounces sliced cremini mushrooms; brown well with the onions for meaty depth.
• Chipotle-fundido: Stir 1–2 teaspoons finely chopped chipotle in adobo into the chorizo for smoky heat.
• All-stovetop queso flameado: Melt cheese over low heat on the stovetop; splash with tequila and carefully flame just before serving for a classic tableside effect.

Storage & Make-Ahead

Queso fundido is at its peak right out of the oven. For make-ahead ease, roast and slice the poblanos (up to 3 days in the fridge) and cook the chorizo/onion/garlic mixture (up to 3 days). Shred cheeses up to 2 days ahead. Assemble and bake just before serving. Leftovers keep 2 days chilled; reheat in a 350°F oven for 8–10 minutes, stirring in a splash of evaporated milk to re-silken if needed.

Nutrition (per serving)

Approximate per appetizer serving (with 2 small flour tortillas): 680 calories; 39 g fat; 46 g carbohydrates; 32 g protein; 1,030 mg sodium. Values will vary based on brands and tortilla size.