Quesillo Oaxaqueño Fundido (Melted Oaxacan Cheese Dip)

Ingredients

• 3 peppers whole fresh poblano peppers
• 1 onion large yellow onion
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 pound fresh quesillo Oaxaca (or oaxaca cheese)
• ¼ cup fresh epazote leaves (or cilantro as substitute)
• 8 tortillas warm flour or corn tortillas

Instructions

1. 1

   Place 3 whole poblano peppers directly over the flame of a gas burner set to medium-high heat (or under the broiler). Char them on all sides, turning with tongs every 60 seconds, until the skin is completely blackened and blistered, about 4-5 minutes total. You should smell a deep, smoky aroma. Transfer the charred peppers to a bowl and cover tightly with plastic wrap — the steam will loosen the skin.

2. 2

   While the peppers steam, slice 1 large yellow onion in half lengthwise, then cut each half crosswise into thin half-moons about 1/4 inch thick. Keep the layers intact so they caramelize evenly.

3. 3

   After 5 minutes, remove the poblanos from the bowl and gently rub the charred skin away under cool running water, using your thumbs — work carefully to preserve the flesh. Make a slit down the length of each pepper and remove the seed pod and white ribs. Pat dry and cut into 1/2-inch-wide strips.

4. 4

   Set a 12-inch cast iron skillet over medium heat and add 2 tablespoons of extra-virgin olive oil. Once shimmering, add the sliced onion and 0.5 teaspoon kosher salt. Stir occasionally — you want the onion to caramelize slowly, turning deep golden, not brown in patches. This takes 12-14 minutes. You'll know it's ready when the onion is soft, sweet-smelling, and golden amber throughout. Lower heat to medium-low if the edges start to blacken before the center is done.

5. 5

   When the onion is nearly done (about 10 minutes in), tear 1 pound of fresh quesillo Oaxaca cheese into rough 2-inch pieces — don't shred it, just break it apart with your hands so it melts into stretchy strands rather than a uniform melt.

6. 6

   Once the onion is fully caramelized, add the poblano pepper strips to the skillet and stir gently to combine. Cook for 1 minute until the peppers are heated through.

7. 7

   Reduce the heat to low. Scatter the torn quesillo pieces over the onion-pepper mixture — do not stir yet. Let it sit undisturbed for 1-2 minutes so the bottom layer begins to melt and adhere. Then gently fold the cheese into the vegetables using a wooden spoon or silicone spatula, folding rather than stirring to keep the cheese in strands. Continue folding gently every 30 seconds until the cheese is mostly melted but still has some visible pieces (about 2-3 minutes total). The goal is a rustic, chunky texture with melted cheese throughout, not a uniform sauce.

8. 8

   Taste and adjust seasoning with 0.25 teaspoon freshly ground black pepper and a pinch more salt if needed — remember the cheese is already salty. Scatter 0.25 cup of fresh epazote leaves (or cilantro) over the top. Leave the skillet on low heat so the quesillo stays warm and stretchy.

9. 9

   Serve directly in the skillet at the table — it's more impressive and keeps the cheese warm longer. Warm 8 flour or corn tortillas in a separate dry skillet or directly over a flame for 20-30 seconds per side until pliable. Tear pieces of cheese-coated onion and pepper from the skillet with the tortillas, folding each one around the molten cheese. Eat immediately while the cheese is still stretchily molten.

Tools you’ll need

• gas burner or broiler
• tongs
• bowl with plastic wrap
• chef's knife
• 12-inch cast iron skillet
• wooden spoon or silicone spatula
• dry skillet or gas burner for tortillas

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