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5 from 1 vote

Queso Fundido - Recipe

Queso Fundido is the ultimate cheese dip recipe, with loads of melted cheese, spicy chorizo and roasted poblanos, topped with a quick homemade chunky salsa. Don't forget the chips! Best eaten hot, right away.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: cheese, dip, spicy
Servings: 5
Calories: 382kcal

Ingredients

  • 1 small tomato chopped
  • 1 jalapeno pepper chopped
  • 1 tablespoon chopped cilantro
  • 1 lime
  • 6 ounces Mexican chorizo
  • 1 small white onion chopped
  • 2 cloves garlic chopped
  • 1 large poblano pepper roasted and diced (roasting instructions below)
  • 10 ounces Mexican cheese blend – Use any melty cheeses like Asadero Chihuahua, even cheddar or Moterrey Jack work great
  • Salt and pepper to taste
  • Diced avocado and chopped green onion for serving

Instructions

  • Make a quick salsa for topping by combining tomato, jalapeno and juice from half a lime to a bowl. Mix well and set aside.
  • Heat a 7-inch pan (I used a cast iron pan) to medium heat and add chorizo. Cook about 6-7 minutes, or until cooked through. Remove and set aside.
  • Add onion to the pan. There should be enough grease in the pan from the chorizo, but if not, add a bit of oil. Cook 4 minutes to soften.
  • Add garlic and cook another minute.
  • Add chopped roasted poblano peppers and chorizo back to the pan. Stir.
  • Add cheese over the top and stir until melted. It will melt fairly quickly.
  • Remove from heat and top with quick salsa, diced avocado, chopped green onion and a few squeezes from the remaining half a lime.
  • Enjoy!

How to Roast Poblano Peppers

  • Set oven to broil. Lightly oil the poblano peppers and broil them about 10 minutes, then flip and broil another 10 minutes, or until the skins blacken and bubble up. Alternatively, you can roast them directly over an open flame, rotating often, until the skins char and flake.
  • Remove from heat and cover with paper towels to let the skins loosen. Peel the skins and discard them.
  • Slice the poblano peppers open down the middle and scoop out the insides. Use as needed

Nutrition

Calories: 382kcal | Carbohydrates: 7g | Protein: 22g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 818mg | Potassium: 329mg | Fiber: 1g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 31.8mg | Calcium: 393mg | Iron: 1.2mg