Smoky Queso Fundido with Poblanos and Chorizo

Why You’ll Love This Recipe

• Smoky, melty, and irresistible thanks to charred poblanos and bubbling cheese.
• Authentic Mexican cheeses (Oaxaca and Chihuahua) give perfect pull and flavor.
• One-skillet appetizer that feeds a crowd and hits the table in under an hour.
• Flexible heat level and easy to make slightly creamy or extra-stringy.

Grocery List

• Produce: Poblano peppers, white onion, garlic, cilantro, scallions, lime
• Dairy: Oaxaca cheese, Chihuahua cheese, evaporated milk (optional)
• Pantry: Mexican chorizo (raw), smoked paprika, ground cumin, kosher salt, black pepper, light lager beer (optional), tortillas

Full Ingredients

Cheese Blend

• 8 oz (225 g) Oaxaca cheese, coarsely shredded or torn into thin strings
• 8 oz (225 g) Chihuahua cheese, shredded (or Monterey Jack as a backup)
• 1 tsp cornstarch (optional, helps keep the melt smooth)
• 2–3 tbsp (30–45 ml) light lager beer or evaporated milk (optional, for extra suppleness)

Chorizo and Poblanos

• 2 large poblano peppers
• 8 oz (225 g) fresh Mexican chorizo, casings removed
• 1/2 cup (75 g) finely chopped white onion
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

To Finish and Serve

• 12 small tortillas (6-inch corn or flour), warmed
• 2 tbsp chopped fresh cilantro
• 2 scallions, thinly sliced
• Lime wedges

Step-by-Step Instructions

Step 1: Char and steam the poblanos

Set your oven rack 6 inches from the broiler and preheat the broiler to High. Place the poblanos on a foil-lined sheet pan and broil, turning with tongs as the skin blisters and blackens, about 6–8 minutes per side. Transfer the hot peppers to a bowl, cover tightly (plate or plastic wrap), and steam for 10 minutes to loosen the skins. Peel off the charred skins, remove stems and seeds, and chop into 1/2-inch pieces.

Step 2: Preheat the oven and start the skillet

Heat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet over medium heat. Add the chorizo and cook, breaking it up, until mostly browned and some fat renders, 4–5 minutes. Stir in the onion and cook until translucent, 2–3 minutes more. Add the garlic, cumin, and smoked paprika; cook 30 seconds until fragrant. Stir in the chopped poblanos. Taste and season with salt and pepper. Remove from heat.

Step 3: Shred and prep the cheese

Shred the Oaxaca and Chihuahua. Toss them together with the cornstarch if using (this helps keep the cheese smooth and prevents greasiness). If you prefer a slightly looser, glossy melt, measure out the lager or evaporated milk to drizzle in the next step.

Step 4: Assemble the skillet

Scrape or spread the chorizo–poblano mixture into an even layer in the skillet. Sprinkle half of the cheese evenly over the mixture. Add the remaining cheese on top, keeping the surface more or less level. If using, drizzle 2–3 tablespoons beer or evaporated milk around the edges and a little across the top to encourage a silky melt.

Step 5: Bake until bubbling hot

Transfer the skillet to the oven and bake until the cheese is fully melted, bubbling, and spotty golden on top, 8–10 minutes. For deeper browning, switch to broil for 1–2 minutes at the end, watching closely.

Step 6: Warm the tortillas

While the skillet bakes, warm the tortillas. Wrap in foil and place on a lower rack in the oven for 5–8 minutes, or heat directly over a gas flame or in a dry skillet until pliable and lightly charred at the edges. Keep warm in a towel-lined basket.

Step 7: Garnish and serve immediately

Remove the skillet and set it on a trivet. Sprinkle with cilantro and scallions. Serve right away with warm tortillas and lime wedges. Scoop the molten queso fundido into tortillas and enjoy while it’s still bubbling. Caution: the skillet is extremely hot.

Pro Tips

• Use a 10-inch cast-iron skillet for best browning and heat retention.
• Shred or tear cheese from blocks; pre-shredded cheese often contains anti-caking agents that hinder smooth melting.
• For extra smokiness, char the poblanos deeply and warm the tortillas over an open flame.
• If the cheese seems oily, stir in 1–2 tablespoons evaporated milk or beer and gently fold to re-emulsify.
• Serve fast; queso fundido is meant to be eaten molten. Keep tortillas ready before the skillet comes out.

Variations

• Vegetarian Rajas: Skip the chorizo and sauté 8 oz sliced cremini mushrooms with the onions; increase poblanos to 3 for extra body.
• Chipotle Kick: Stir 1–2 teaspoons minced chipotle in adobo into the chorizo mixture for a deeper, smoky heat.
• Pico Finish: Spoon a few tablespoons of fresh pico de gallo over the baked cheese just before serving for brightness.

Storage & Make-Ahead

Best served immediately. You can prep ahead by charring and chopping poblanos (up to 3 days, refrigerated), cooking the chorizo mixture (3 days), and shredding the cheeses (2 days). Store each separately. Reheat assembled leftovers gently in a skillet over low heat with a splash of evaporated milk or beer until loosened; avoid microwaving, which can make the cheese rubbery. Tortillas can be warmed and kept stacked in a towel-lined basket for up to 1 hour.

Nutrition (per serving)

Approximate values for 1/6 of the recipe with two small corn tortillas: 500–520 calories; 24 g protein; 36 g fat; 26 g carbohydrates; 3 g fiber; 860 mg sodium. Values will vary based on tortillas and optional add-ins.