Queso Fundido
A beloved Mexican appetizer, queso fundido is a gooey melted cheese dish with spicy chorizo that is popular at both restaurants and at home.
Ingredients
- 1 teaspoon neutral oil, if needed
- 8 ounces Mexican chorizo
- ½ medium white onion, diced
- 1 medium poblano pepper, diced, see note
- 12 ounces queso Oaxaca, shredded
- 4-6 ounces queso Chihuahua, shredded, or Monterey Jack
- 1 medium Roma tomato, diced for optional topping
- 1 tablespoon chopped fresh cilantro, optional for topping
Directions
- Preheat your oven to 350°F / 180°C and set aside an 8-inch cast iron skillet or clay baking dish (or 2 6-inch oven-safe dishes).
- In a skillet over medium heat, add 8-ounces Mexican chorizo (a bit of oil if needed) and break it apart with a wooden spoon. Once broken up and starting to cook, add ½ a diced white onion and 1 medium diced poblano. Continue cooking until the veggies are softened and the chorizo is cooked through, about 7-8 minutes.
- Remove the chorizo and vegetables with a slotted spoon or something else to drain the oil and place on a paper towel-lined plate to absorb excess oil.
- In the cast iron skillet, add some of the shredded cheese (a mixture of 12oz Oaxaca and 4-6oz Chihuahua). Top that with all but ¼ cup of the chorizo mixture and then top that with the rest of the cheese. Place it in the middle of the oven and bake for 10-12 minutes until the cheese is completely melted.
- Finally, add the reserved chorizo mixture and place back in the oven for 2-3 minutes, until the cheese starts to brown slightly on top.
- Top with diced Roma tomato and a bit of freshly chopped cilantro if you wish.
- Remove and serve hot with some warm corn or flour tortillas and other optional toppings on the side.
Equipment Used
Notes
1) Cheese – I used a mixture of Oaxaca and Chihuahua cheeses here. Most traditional cheeses used for fundido are Asadero, Chihuahua, Mennonite, Quesadilla, Manchego, and Oaxaca. You want cheeses that melt fully and a stringy cheese that has a good pull. Good alternative options include Mozzarella, Monterey Jack, Pepper Jack, or Muenster. I also recommend shredding your own cheese, since the pre-shredded ones resolidify more quickly than ones without anti-caking agents added.
2) Chorizo – Use Mexican pork chorizo here, not beef or Spanish chorizo. The Mexican version can be found raw in the refrigerated section in most grocery stores as cased sausages or loose. Spanish chorizo is cured and usually near the meat department and not refrigerated. Depending on the fat content, you may or may not need a little oil when cooking it.
3) Poblano – I diced a poblano and cooked it with the chorizo and onion, but if you have the time, queso fundido con rajas is really good too. The main difference is to roast the poblano until blackened, steam it in a plastic bag for 10 minutes, then remove the outer skin and cut into strips. Just mix that into the chorizo and onion mixture after it cooks. Alternatively, small dice a jalapeno or serrano instead.
Nutrition
Serving: 1 appetizer portionCalories: 291kcalCarbohydrates: 4gProtein: 17gFat: 23gSaturated Fat: 14gCholesterol: 48mgSodium: 654mgPotassium: 55mgFiber: 0.5gSugar: 1gCalcium: 128mgIron: 0.3mg
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