Queso Fundido
Ingredients
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- 4 ounces poblano chile – roasted, peeled, cut into thin strips (~1 medium poblano chile)
- 1 tsp vegetable oil
- 8 ounces Mexican chorizo – casing removed
- 1/2 cup white onion – finely chopped (~0.5 medium white onions)
- 1 tbsp serrano chile – finely chopped
- 1/4 tsp kosher salt
- 6 ounces Oaxaca cheese – coarsely shredded
- 6 ounces Chihuahua cheese – coarsely shredded
- corn tortillas – warmed (for serving)
- cilantro – chopped (for serving)
Instructions
1. Set an oven rack 6 inches from the broiler and heat the broiler to high. Broil the poblano, turning occasionally, until charred and blistered all over, 6–8 minutes. Transfer to a bowl, cover, and let steam 5 minutes; peel, seed, and slice into thin strips.
2. Heat an 8-inch cast-iron skillet over medium heat. Add the vegetable oil and the chorizo; cook, breaking it up, until browned and cooked through, 5–7 minutes. Spoon off excess fat, leaving about 1 tbsp in the skillet.
3. Add the onion and serrano to the skillet and cook, stirring, until softened, 3–4 minutes. Stir in the poblano strips and cook 1 minute more. Taste and season lightly with the kosher salt. Scrape the mixture into a bowl; wipe the skillet clean, leaving a light film of fat.
4. Spread the Oaxaca and Chihuahua cheeses evenly in the warm skillet. Spoon the chorizo–poblano mixture over the top in an even layer.
5. Broil until the cheese is fully melted, bubbling, and browned in spots, 3–5 minutes. Meanwhile, warm the corn tortillas over a gas flame or in a dry skillet until pliable; wrap to keep warm.
6. Remove the skillet, sprinkle with cilantro, and serve immediately, bubbling hot, with the warmed tortillas for scooping.
Queso fundido is a bubbling skillet of melted, stretchy cheese served straight from a hot cazuela or cast-iron pan. The flavor is rich and savory, with the gentle smokiness of roasted poblano and the spiced punch of Mexican chorizo. It’s eaten family-style, scooped into warm tortillas for a salty, gooey, slightly charred bite that’s all about texture and heat. Unlike smooth Tex-Mex “queso” dips, queso fundido is intentionally stringy and hearty.
Rooted in northern Mexico’s cheese- and cattle-rich regions, queso fundido evolved as a cantina and steakhouse favorite, often arriving at the table still bubbling. Traditional versions showcase local melting cheeses like Oaxaca, Chihuahua, and asadero, sometimes folded with rajas (roasted chile strips) or mushrooms. The dish crossed the border onto Tex-Mex menus but retained its core identity: minimal ingredients, high heat, and immediate service so the cheese stays molten and stretchy.