Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium poblano peppers (about 10–12 oz)
- 8 oz fresh Mexican chorizo, casings removed
- 1 lb (16 oz) Oaxaca or Monterey Jack cheese, shredded (or a mix)
- 1/2 small white onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, minced
- 1 tsp cornstarch
- 1/4 cup Mexican lager or evaporated milk
- 2 Tbsp chopped fresh cilantro; 1 lime, cut in wedges
- Kosher salt and black pepper
- Warm corn tortillas and sturdy tortilla chips, for serving
Do This
- 1. Heat broiler to High with rack 6 inches from element. Char poblanos on a foil-lined sheet, turning, 6–8 minutes. Steam in a covered bowl 5 minutes; peel, seed, and dice.
- 2. In a 10-inch cast-iron skillet over medium heat, cook chorizo 5–7 minutes until browned. Add onion 2 minutes, then garlic 30 seconds. Stir in poblanos; reserve 1/3 cup for topping.
- 3. Toss shredded cheese with cornstarch. Deglaze skillet with lager or evaporated milk; bring to a gentle simmer.
- 4. Reduce heat to low. Add half the cheese and stir just to start melting. Scatter remaining cheese over top.
- 5. Spoon reserved chorizo-poblano mixture over the surface.
- 6. Broil 2–4 minutes until bubbling with golden spots. Watch closely.
- 7. Garnish with cilantro, squeeze lime, and serve immediately with warm tortillas and sturdy chips.
Why You’ll Love This Recipe
- Real-deal queso fundido: stretchy, oozy cheese that bubbles under the broiler, not a floury cheese sauce.
- Bold flavors from browned chorizo and smoky, blistered poblanos.
- One-skillet cooking and ready in about 35 minutes.
- Perfect for sharing with warm tortillas and sturdy chips.
Grocery List
- Produce: 2 poblano peppers, 1 small white onion, 2 garlic cloves, 1 lime, fresh cilantro
- Dairy: 1 lb Oaxaca or Monterey Jack cheese (or a mix)
- Pantry: 8 oz Mexican chorizo, cornstarch, Mexican lager or evaporated milk, kosher salt, black pepper, corn tortillas, sturdy tortilla chips
Full Ingredients
Chorizo and Poblanos
- 2 medium poblano peppers (about 10–12 oz total)
- 8 oz fresh Mexican chorizo, casings removed
- 1/2 small white onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, minced
- 1/8 tsp kosher salt, plus more to taste
- 1/8 tsp freshly ground black pepper
Cheese Base
- 1 lb (16 oz) Oaxaca or Monterey Jack cheese, shredded (or 12 oz Oaxaca + 4 oz Monterey Jack)
- 1 tsp cornstarch
- 1/4 cup (60 ml) Mexican lager or evaporated milk
To Finish & Serve
- 2 Tbsp chopped fresh cilantro
- 1 lime, cut into wedges
- 12 small corn tortillas, warmed
- 1 (8–10 oz) bag sturdy tortilla chips
Step-by-Step Instructions
Step 1: Preheat the broiler and position the rack
Set the oven to Broil (High) and position a rack 6 inches from the heating element. Line a sheet pan with foil for easy cleanup. Place a 10-inch cast-iron skillet on the stovetop so it is ready to go; no need to preheat it yet.
Step 2: Blister and prep the poblanos
Place the poblanos on the prepared sheet and broil, turning every 2–3 minutes, until skins are deeply blistered and blackened in spots, 6–8 minutes total. Immediately transfer the hot peppers to a bowl and cover with a plate to steam 5 minutes. Peel off the loosened skins, remove stems and seeds, and dice the flesh into 1/2-inch pieces. Set aside.
Alternative: If you have a gas burner, char directly over a medium flame with tongs, turning, 5–7 minutes, then steam, peel, and dice as above.
Step 3: Brown the chorizo
Heat the cast-iron skillet over medium. Add the chorizo and cook, breaking it up with a spoon, until well browned and cooked through, 5–7 minutes. If there is more than 1 tablespoon of fat in the skillet, spoon off the excess.
Step 4: Soften aromatics and add poblanos
Add the onion to the skillet with the chorizo and cook until translucent, about 2 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the diced poblanos, 1/8 teaspoon salt, and a few grinds of black pepper; toss to combine. Scoop out about 1/3 cup of this chorizo-poblano mixture and set it aside for topping.
Step 5: Toss the cheese and deglaze
In a bowl, toss the shredded cheese with the cornstarch until evenly coated. Return the skillet to medium heat and pour in the lager (or evaporated milk). Bring to a gentle simmer, scraping up browned bits from the pan; this adds flavor and helps the cheese melt smoothly.
Step 6: Load the skillet and broil until bubbling
Reduce heat to low. Add half of the cheese to the skillet and stir once or twice to start melting. Scatter the remaining cheese evenly over the top, then spoon the reserved chorizo-poblano mixture over the surface. Transfer the skillet to the oven and broil until the cheese is bubbling with golden-brown spots, 2–4 minutes. Watch closely to prevent scorching. Carefully remove the hot skillet and let it settle 1 minute; it will still be bubbling.
No broiler? Bake at 425°F (220°C) until melted and lightly browned, 8–10 minutes.
Step 7: Warm dippers, garnish, and serve
Warm corn tortillas directly over a gas flame or in a dry skillet until pliable and lightly charred, 20–30 seconds per side. Transfer to a towel-lined basket to keep warm. Arrange sturdy chips in a bowl. Finish the queso fundido with chopped cilantro and a squeeze of lime. Serve immediately while it is hot and oozy, with extra lime wedges on the side.
Pro Tips
- Shred your own cheese. Pre-shredded cheeses contain anti-caking agents that can inhibit smooth melting.
- Cast iron holds heat. Serve right from the skillet so the cheese stays melty longer.
- A little liquid keeps it oozy. Lager adds light bitterness; evaporated milk adds silkiness—both prevent the cheese from tightening too quickly.
- Watch the broiler. Move the skillet as needed to brown evenly without burning.
- Warm tortillas properly. A quick kiss over a flame or hot skillet adds flavor and keeps them flexible for scooping.
Variations
- Vegetarian mushroom fundido: Swap chorizo for 8 oz sliced cremini mushrooms seared in 1 Tbsp oil until browned; season with 1/4 tsp smoked paprika.
- Chipotle and corn: Stir 1 minced chipotle in adobo and 1/2 cup roasted corn kernels into the poblano mixture for a sweet-smoky kick.
- Tequila flameado: Off heat, splash 1 Tbsp tequila over the hot skillet right before broiling for aromatic flair (no open flame under the broiler).
Storage & Make-Ahead
Queso fundido is best right away. However, you can prep components ahead: roast and dice poblanos up to 3 days in advance; cook chorizo with aromatics up to 3 days ahead; shred cheese up to 4 days ahead. Store each separately, covered, in the refrigerator. To reheat leftovers, cover the skillet and warm in a 325°F (165°C) oven until melty, 8–10 minutes, adding a splash of lager or evaporated milk if needed to loosen. Leftover assembled fundido keeps 2 days refrigerated; reheat before serving.
Nutrition (per serving)
Approximate, without tortillas/chips: 370 calories; 25 g fat; 5 g carbohydrates; 28 g protein; 740 mg sodium.
