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Queso Fundido with Roasted Poblano Peppers and Chorizo
Created by: Howcan Team
Ingredients
- 2 large poblano peppers
- 1 tablespoon olive oil
- 8 ounces chorizo, casing removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups shredded Oaxaca cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions
- Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered, about 5-7 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the charred skin, remove the seeds and stems, and dice the peppers.
- In a large skillet, heat the olive oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
- Reduce the heat to low and add the diced roasted poblano peppers, Oaxaca cheese, Monterey Jack cheese, chopped cilantro, and ground cumin to the skillet. Stir until the cheeses are melted and the mixture is well combined. Season with salt and pepper to taste.
- Transfer the queso fundido to a serving dish and garnish with additional cilantro, if desired. Serve immediately with tortilla chips for dipping.
Queso Fundido with Roasted Poblano Peppers, a beloved Mexican dish, has a rich history dating back to the Aztecs. The dish originated in the northern regions of Mexico, where it was traditionally prepared by melting cheese over an open flame and mixing it with roasted poblano peppers. The addition of chorizo, a flavorful and spicy sausage, adds a delicious twist to this classic recipe. Renowned chefs like Rick Bayless and Diana Kennedy have popularized this dish in their restaurants, showcasing the perfect balance of gooey melted cheese, smoky poblanos, and savory chorizo. Today, the best versions of this dish can be found in authentic Mexican restaurants, where skilled chefs use high-quality cheese, fresh poblano peppers, and flavorful chorizo to create a mouthwatering experience. The key to getting this dish right lies in using the right combination of cheeses, such as Oaxaca and Chihuahua, and ensuring the chorizo is well-cooked and packed with flavor. For a unique twist, some chefs also incorporate alternative methods such as baking the queso fundido in a cast-iron skillet for a deliciously crispy crust.
35 min
8
320 calories
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