Queso Fundido Recipe

5 from 3 votes

This Queso Fundido recipe is the ultimate cheese dip with loads of gooey cheese, spicy chorizo and roasted poblanos, topped with a quick homemade salsa.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Snack

Cuisine: Mexican

Keyword: cheese, dip, spicy

Servings:

Calories: 382kcal

Author: Mike Hultquist

Ingredients

SALSA TOPPING

1 small tomato chopped
1 jalapeno pepper chopped
1 tablespoon chopped cilantro
1 lime
Salt to taste

FOR THE QUESO FUNDIDO

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

FOR SERVING

Tortilla chips, extra lime

Instructions

Make a quick salsa for topping by combining tomato, jalapeno, juice from half a lime and salt to taste to a bowl. Mix well and set aside.
Heat a 10-inch pan (I used a cast iron pan) to medium heat and add chorizo and onion. Cook about 6-7 minutes, or until cooked through. Remove and set aside.
Add garlic and chopped roasted poblano peppers. Cook another minute.
Stir in the cheese a bit at a time until melted. It will melt fairly quickly.
Remove from heat and top quickly with salsa and a few squeezes from the remaining half a lime.
Serve!

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. Chop and use as needed.

Video

Nutrition