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Cheesy Queso Fundido

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Total Time: 45 minutes
Active Prep Time: 20 minutes
Cook Time: 25 minutes
Intensity Level: Easy to Moderate

A Taste of Tradition, Perfect for Sharing

Queso Fundido, which literally translates to “melted cheese,” is far more than just a dip. It’s a sizzling, communal centerpiece of Mexican cuisine, perfect for gathering friends and family around the table. This version combines rich, stretchy Oaxaca and Chihuahua cheeses with spicy, crumbly chorizo and the deep, smoky flavor of roasted poblano peppers. Served right from the skillet with warm tortillas, it’s an interactive, deliciously messy, and utterly irresistible experience. Get ready for the stretchy cheese pulls and the happy silence that follows the first bite.

Ingredients

For the Fundido:

  • 8 oz raw Mexican chorizo, casings removed

  • 1 large poblano pepper

  • 1 tbsp neutral oil (like avocado or canola)

  • 1/2 medium white onion, finely diced

  • 2 cloves garlic, minced

  • 8 oz Oaxaca cheese, pulled into strings

  • 8 oz Chihuahua cheese (or mild white cheddar), grated

  • 1/4 cup cilantro, roughly chopped

For Serving:

  • 1 package (12 count) small corn or flour tortillas

  • Fresh lime wedges

  • Your favorite salsa or pico de gallo

Equipment

  • Small cast iron skillet or oven-safe baking dish (a 9-inch works perfectly)

  • Tongs

  • Mixing bowls

  • Cheese grater

  • Paper towels

Step-by-Step Instructions

Step 1: Roast the Poblano (10 minutes)

Turn a gas burner to medium-high heat. Using tongs, place the whole poblano pepper directly over the flame. Char, turning occasionally, until the skin is blackened and blistered on all sides, about 5-8 minutes. (Alternatively, place under a broiler on a baking sheet, turning every few minutes). Immediately transfer the charred pepper to a bowl and cover tightly with plastic wrap. Let it steam for 5 minutes—this loosens the skin. Once cool enough to handle, rub off the blackened skin with paper towels. Slit open, remove the seeds and stem, and dice the flesh into small pieces. Set aside.

Step 2: Cook the Chorizo & Aromatics (10 minutes)

While the pepper steams, preheat your oven to 375°F (190°C).
Heat the oil in your cast iron skillet over medium heat. Add the chorizo, breaking it up with a spoon, and cook until browned and fully cooked through, about 6-7 minutes. Using a slotted spoon, transfer the cooked chorizo to a paper towel-lined plate, leaving about 1 tablespoon of the flavorful fat in the skillet.
Add the diced onion to the skillet and cook in the chorizo fat until softened and translucent, about 4 minutes. Add the minced garlic and cook for just 1 more minute, until fragrant. Remove the skillet from the heat.

Step 3: Assemble & Bake (15 minutes)

In a large bowl, gently combine the pulled Oaxaca cheese strings and the grated Chihuahua cheese. To the skillet with the onion and garlic, spread half of the cheese mixture evenly. Sprinkle all of the diced roasted poblano and cooked chorizo over the cheese. Top with the remaining cheese mixture, ensuring everything is covered.
Place the skillet in the preheated oven and bake for 12-15 minutes, until the cheese is completely melted, gloriously bubbly, and just starting to brown in spots.

Step 4: The Finishing Touch & Serving

Carefully remove the hot skillet from the oven (the handle will be extremely hot!). Immediately sprinkle the chopped cilantro over the top.
Serve at once! Place the sizzling skillet on a trivet at the table with the warm tortillas, lime wedges, and salsa on the side. To eat, scoop a generous amount of the fundido onto a tortilla, add a squeeze of lime if desired, roll or fold, and enjoy. The cheese will stay molten and dip-able for about 15-20 minutes.

Chef’s Notes & Tips

  • Cheese is Key: Oaxaca cheese is essential for the classic stringy texture. If you can’t find Chihuahua cheese, a good Monterey Jack is an excellent substitute.

  • Spice Control: For a milder fundido, use a green bell pepper instead of poblano. For more heat, add a finely diced jalapeño to the onion mixture.

  • Vegetarian Twist: Omit the chorizo. Sauté 8 oz of sliced mushrooms with the onions for a delicious earthy flavor.

  • Make it Extra: A drizzle of Mexican crema or a sprinkle of crumbled queso fresco after baking adds wonderful flavor and texture.

  • Safety First: Always use a thick oven mitt and remind guests that the skillet is incredibly hot.

Nutritional Information (Per Serving)

*Makes about 8 servings (based on 2-3 tacos per person). Nutrition is an estimate and can vary based on specific ingredients and portion sizes.*

  • Calories: ~420 kcal

  • Total Fat: 28g

  • Saturated Fat: 14g

  • Cholesterol: 75mg

  • Sodium: 750mg

  • Total Carbohydrates: 22g

  • Dietary Fiber: 2g

  • Sugars: 2g

  • Protein: 22g

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