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I ask you, what’s not to love about the Queso Fundido? There is the sharp, yet mild heat from the poblano peppers, the sweetness of grilled onions and crema, the salty and spicy chorizo, and most importantly the cheese. Piles and piles of chihuahua cheese. This dish can be found in most Mexican restaurants and, let me tell you, I have eaten my fair share. However, I had never made Queso Fundido until a few years ago when I was working at one of the most popular taco joints in Chicago. It was there that I learned all the ingredients and the techniques that went into making this layered mass of cheesy goodness. Over time I played with the recipe and added some of my own touches that give my version a unique kick and depth of flavor that many Queso Fundido recipes often lack.

The origins of Queso Fundido:

Queso Fundido literately translates to molten cheese, and is universally accepted as Mexican in origin. Not to be confused with the Tex-Mex Queso which is basically a bowl of runny, hot cheese (kind of like a spicy mornay sauce). Queso Fundido has the added additions of spicy pork chorizo and roasted peppers folded in. Which peppers to use depends on the regional or personal preference of the cook. Some even use multiple varieties, but my recipe calls only for poblano peppers. How to serve the dish often varies by region as well. Some see it as the prefect dip for thick chips, while others will slather it over a fresh corn tortilla, making a taco of sorts. If you are wanting to try something different, or find yourself with some leftovers I encourage you to try (as I have) making a Queso Fundidio pizza. I know it sounds crazy, but I promise it is very, very delicious.

Here is what you need: Serves 4-6 as an appetizer

• 2 poblano peppers

• 1 lg white onion, cut into slices

• 3/4 cup sharp cheddar 

• 4 garlic cloves, finely sliced

• 1 tablespoon Mexican oregano

• 1 1/2 tsp smoked paprika (I prefer Bourbon Barrel Foods)

• 3/4 cup crema 

• 2 cup chorizo, cooked

• 4 cups chihuahua cheese, divided

  
  

Lets make some cheesy awesomeness:

• Roast poblanos over open flame or in a broiler until lightly charred on all sides. Place the peppers in a large bowl, covered tightly in cling wrap, steaming them until the peppers soften Once softened clean off the skin and seeds and cut into thin strips.

  *Make sure to check out my video above for all my tips and tricks to steam and clean the poblanos.

• Warm a large skillet on medium heat with a good glug of neutral oil*, and then add onions and garlic.  Stir onions to coat in oil then add oregano and paprika. Stir occasionally until onions are translucent and slightly brown.  Add in sliced poblanos and cheddar cheese stirring until cheese is melted.  

• Transfer to a sheet pan and allow to completely cool.

• Once cooled stir in crema.

• In a 10” cast iron pan add cooked chorizo and spread thinly over the surface.  Add 2 cups chihuahua cheese and spread evenly over chorizo.  Place pan under broiler until cheese in melted.

• Remove the pan carefully and add the onion/poblano mixture spreading it evenly over the top of the broiled chorizo and cheese layer and then cover with the remaining chihuahua cheese.  Return pan to the oven until cheese is completely melted and a brown crust has formed over the top. 

• Enjoy immediately with tortillas or chips.

  *I use either rice bran oil or grapeseed oil for this recipe, whichever I have on hand.