How To Make Queso Fundido

By Tasty · 30 min

Ingredients

Instructions

1. Heat the oven to 200°C (400°F) with the rack 10-15 cm (4-6 in) from the broiler. Char the poblanos over a gas flame or under the broiler, turning, for 6-8 minutes until blistered and charred. Cover tightly for about 10 minutes to steam.
2. Peel off the charred skin, remove stems and seeds, and chop the peppers into 1.3 cm (1/2 inch) pieces.
3. Cook the chorizo in a large cast-iron skillet over medium heat, breaking it up, for 6-8 minutes until cooked and lightly browned with crisp edges. Drain excess oil with a paper towel.
4. Add the onion, garlic and poblanos to the skillet and cook, stirring, for about 5 minutes until the onion is soft and fragrant. Scoop out 1/2 cup of the mixture and set aside for topping.
5. Add the mezcal and scrape up the browned bits. Cook, stirring, for 2-3 minutes until the liquid has evaporated. Spread evenly. Scatter the Oaxaca and Chihuahua cheeses over the top without mixing, then sprinkle with the reserved mixture.
6. Bake until the cheese melts, about 4 minutes. Turn the oven to broil and cook for 3-4 minutes until bubbling and lightly browned in spots. Garnish with cilantro and serve right away with warm tortillas.

Summarized from Tasty's video. Watch it for the details.

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GarlicOnionCheeseTortillaPoblano chiliChorizoOaxaca cheese