Queso Fundido
Melted cheese dip with roasted poblanos, chorizo, and jalapeños served warm with tortilla chips. A classic Mexican appetizer that's creamy, spicy, and utterly irresistible.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 8 oz Oaxaca cheese, shredded
- 8 oz Chihuahua cheese, shredded
- 2 whole poblano peppers, roasted and diced
- 2 whole jalapeño peppers, diced
- ¼ whole white onion, finely diced
- 2 whole garlic cloves, minced
- 2 tbsp fresh cilantro, chopped
- ¼ cup heavy cream
- 1 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups tortilla chips, for serving
Instructions
- 1
Roast poblano peppers directly over a gas flame or under the broiler until charred on all sides, about 5 minutes. Place in a plastic bag for 5 minutes to steam, then peel off the skin. Remove seeds and dice.
- 2
Dice the jalapeños, removing seeds if you prefer less heat. Finely dice the white onion and mince the garlic.
- 3
Shred the Oaxaca and Chihuahua cheeses. Chop fresh cilantro.
- 4
Melt butter in a 10-inch cast iron skillet over medium heat. Add diced onion and cook for 2 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
- 5
Add the shredded cheeses to the skillet, stirring constantly. Pour in the heavy cream and continue stirring until the cheese is completely melted and smooth, about 3-4 minutes.
- 6
Fold in the roasted poblano peppers, jalapeños, salt, and black pepper. Stir until well combined.
- 7
Transfer the queso fundido to a serving bowl or keep it in the skillet. Top with chopped cilantro and serve immediately with warm tortilla chips.
Tools you’ll need
- 10-inch cast iron skillet
- cutting board
- chef's knife
- wooden spoon
- box grater
- tongs
- serving bowl
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