Roasted Poblano Queso Fundido

There are some dishes that just scream “comfort” and “flavor” in every single bite, and for my family, Roasted Poblano Queso Fundido is absolutely one of them. From the moment the smoky aroma of roasted poblanos starts to fill the kitchen, anticipation builds. Then comes the bubbling, cheesy, spicy, and utterly irresistible queso, studded with those tender peppers and savory chorizo – it’s a symphony of textures and tastes that disappears in record time whenever I make it. Honestly, it’s become our go-to for gatherings, cozy nights in, or even just because we deserve a little cheesy indulgence. It’s more than just a dip; it’s an experience, and one I’m thrilled to share with you. This recipe isn’t just easy to make, it’s endlessly adaptable, and guaranteed to be a crowd-pleaser. Get ready to dive into the world of Roasted Poblano Queso Fundido and discover why it’s become a staple in our home, and why it’s about to become one in yours too!

Ingredients

• Poblano Peppers (4 large): These mild chili peppers form the base of our flavor profile. Roasting them brings out a smoky sweetness that is crucial to the dish. Look for firm, dark green peppers.
• Oaxaca Cheese (1 pound): The star of the queso! Oaxaca cheese is a semi-hard, stringy Mexican cheese that melts beautifully and provides that signature gooey pull we all crave. If you can’t find Oaxaca, Monterey Jack or Mozzarella can be used as substitutes, though Oaxaca is highly recommended for authentic flavor and texture.
• Chorizo (4 ounces, Mexican chorizo preferred): Adds a savory, spicy depth to the queso. Mexican chorizo, either pork or beef, is uncooked and needs to be browned. Spanish chorizo is pre-cooked and can be used in a pinch but will have a different flavor profile.
• White Onion (1 medium): Provides a subtle sweetness and aromatic base. Diced and sautéed, it mellows out and complements the other flavors without overpowering them.
• Garlic (2 cloves): Essential for adding pungent, aromatic complexity to the queso. Freshly minced garlic is best for optimal flavor.
• Epazote (1 sprig, optional but recommended): A traditional Mexican herb with a unique, slightly citrusy and anise-like flavor. It adds an authentic touch to the queso and aids in digestion. If unavailable, you can skip it, but it does elevate the dish.
• Queso Fresco (2 ounces, for topping): A fresh, crumbly Mexican cheese that adds a cool, milky contrast to the rich, melted queso. Adds a textural and flavor dimension when sprinkled on top.
• Cilantro (fresh, for garnish): Provides a bright, fresh, herbaceous finish. Chopped cilantro adds a pop of color and freshness that balances the richness of the queso.
• Lime Wedges (for serving): A squeeze of fresh lime juice brightens up the flavors and adds a zesty finish. Essential for cutting through the richness and adding a refreshing element.
• Tortilla Chips (for serving): The classic vessel for scooping up all that delicious queso! Choose sturdy tortilla chips that can handle the weight of the dip.

Instructions

1. Roast the Poblano Peppers: Preheat your broiler to high. Place the poblano peppers on a baking sheet lined with foil. Broil the peppers, turning them occasionally, until the skins are blackened and blistered on all sides. This usually takes about 5-10 minutes. Keep a close eye on them to prevent burning completely. The goal is to char the skin, not to cook the pepper all the way through at this stage.
2. Steam and Peel the Peppers: Once the poblanos are charred, immediately transfer them to a bowl and cover tightly with plastic wrap or place them in a resealable plastic bag. Let them steam for about 10-15 minutes. This steaming process makes the skins easier to peel off. After steaming, gently peel off the blackened skins. Use your fingers or a paring knife. Don’t worry if you don’t get every single speck of black skin off, a little bit of char adds to the smoky flavor.
3. Prepare the Poblanos: After peeling, cut the poblanos lengthwise and remove the seeds and membranes. Rinse briefly if needed to remove all seeds. Dice the roasted poblano peppers into roughly ¼-inch pieces. Set aside. Dicing ensures they distribute evenly throughout the queso and are easy to scoop up.
4. Cook the Chorizo and Onion: In a large oven-safe skillet (cast iron is ideal), heat over medium heat. Remove the chorizo from its casing (if using Mexican chorizo) and crumble it into the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease. Add the diced white onion to the skillet with the chorizo and cook until softened and translucent, about 5-7 minutes. Cooking the chorizo first renders out the fat and allows the onion to cook in the flavorful chorizo fat.
5. Add Garlic and Epazote (if using): Add the minced garlic and epazote sprig (if using) to the skillet with the chorizo and onion. Cook for another minute until the garlic is fragrant. Be careful not to burn the garlic; it should just become aromatic. Epazote infuses the dish with its unique flavor during this step.
6. Incorporate Roasted Poblanos: Add the diced roasted poblano peppers to the skillet with the chorizo and onion mixture. Stir to combine everything evenly. Ensure the roasted poblanos are well distributed throughout the base.
7. Melt the Oaxaca Cheese: Reduce the heat to low. Shred the Oaxaca cheese and add it to the skillet in batches, stirring constantly until the cheese is completely melted and smooth. Stirring continuously prevents the cheese from clumping or burning and ensures a creamy, homogenous queso. Melt it slowly over low heat for best results.
8. Bake (Optional but Recommended for Optimal Texture): Preheat your oven to 350°F (175°C). Once the cheese is fully melted and the queso is smooth, transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the queso is bubbly and heated through. Baking helps to meld the flavors together and gives the queso a wonderful, slightly browned top. If you don’t want to bake, you can keep the queso warm in the skillet over very low heat, stirring occasionally.
9. Garnish and Serve: Remove the skillet from the oven (or stovetop). Crumble queso fresco over the top of the queso fundido. Sprinkle with fresh chopped cilantro. Serve immediately with tortilla chips and lime wedges for squeezing over the top. The contrast of the cool queso fresco and cilantro against the hot, bubbly queso is delightful. Lime adds a final bright note. Serve while hot and gooey for the best experience.

Nutrition Facts (per serving, estimated)

• Servings: 8
• Calories: Approximately 350-400 kcal
• Fat: 25-30g

Note: Nutritional values are estimates and can vary depending on specific ingredients used, portion sizes, and brands. For accurate nutritional information, use a nutrition calculator with the specific brands of ingredients you use.

Preparation Time

• Prep Time: 30 minutes (includes roasting peppers, chopping vegetables, and shredding cheese)
• Cook Time: 25 minutes (includes cooking chorizo and onion, melting cheese, and baking)
• Total Time: Approximately 55 minutes to 1 hour
• Description: This Roasted Poblano Queso Fundido recipe is relatively quick to prepare, especially considering the depth of flavor you achieve. Roasting the peppers is the most time-consuming step, but it’s crucial for the signature smoky taste. The rest of the process is straightforward and comes together easily, making it a perfect dish for both casual gatherings and more special occasions.

How to Serve

• Classic Dip with Tortilla Chips: The most traditional and straightforward way to enjoy Roasted Poblano Queso Fundido is as a dip with sturdy tortilla chips. The salty, crunchy chips are the perfect vehicle for scooping up the gooey, flavorful queso.
• Party Appetizer: Queso Fundido is an ideal appetizer for parties and gatherings. Serve it straight from the skillet (make sure it’s oven-safe and presentable!) or transfer it to a serving dish. Keep it warm using a chafing dish or a small slow cooker on the “warm” setting.
• Taco or Burrito Filling: Take your tacos or burritos to the next level by using Roasted Poblano Queso Fundido as a filling. Its rich, cheesy flavor and texture add an incredible dimension to these Mexican classics.
• Nachos Topping: Drizzle or spoon generous amounts of warm Queso Fundido over a bed of crispy nachos. Load them up with your favorite nacho toppings like pico de gallo, guacamole, sour cream, and jalapeños for an epic nacho feast.
• Quesadillas: Spread a layer of Queso Fundido inside quesadillas before grilling or pan-frying them. The melted cheese will create a gooey, flavorful center that’s simply irresistible.
• Breakfast or Brunch Dish: Serve Queso Fundido alongside scrambled eggs, chorizo, or breakfast potatoes for a hearty and flavorful Mexican-inspired breakfast or brunch.
• Vegetarian Main Course (with modifications): For a vegetarian option, omit the chorizo and add sautéed mushrooms, corn, or zucchini to the queso for a satisfying and flavorful main course. Serve with warm tortillas for scooping.
• Accompany with:
  • Salsa: Offer a variety of salsas, from mild pico de gallo to spicy salsa verde, for dipping or topping.
  • Guacamole: The creamy avocado coolness of guacamole is a perfect complement to the rich queso.
  • Sour Cream or Mexican Crema: A dollop of sour cream or crema adds a tangy coolness that balances the heat and richness.
  • Pickled Jalapeños or Onions: For those who like extra spice and tang, pickled jalapeños or onions are a great addition.

Additional Tips for Perfect Roasted Poblano Queso Fundido

1. Roast Poblanos Evenly: Ensure the poblano peppers are roasted evenly on all sides for maximum smoky flavor. Turn them frequently under the broiler. Don’t be afraid to let them get quite charred; that’s where the flavor comes from!
2. Don’t Overcook the Chorizo: Cook the chorizo until just browned and cooked through. Overcooking can make it dry and tough. Drain off any excess grease to prevent the queso from becoming too oily.
3. Melt Cheese Slowly and Steadily: Melt the Oaxaca cheese over low heat, stirring constantly. This prevents the cheese from separating or becoming grainy. Patience is key for achieving a smooth, creamy queso.
4. Adjust Spice Level: Poblano peppers are generally mild, but if you prefer a spicier queso, you can add a pinch of cayenne pepper or a finely diced jalapeño pepper (seeds and membranes removed for less heat, left in for more) along with the garlic.
5. Customize with Add-ins: Feel free to get creative with add-ins! Consider adding cooked mushrooms, corn kernels, black beans, roasted red peppers, or even shredded chicken or beef for different flavor profiles.
6. Make it Ahead (Partially): You can roast the poblano peppers and cook the chorizo mixture ahead of time. Store them separately in the refrigerator. When ready to serve, simply combine them in a skillet, melt the cheese, and bake or heat through. This can save time when entertaining.
7. Keep it Warm: Queso Fundido is best served hot and gooey. If you’re serving it at a party, use a chafing dish, a slow cooker on the “warm” setting, or a warming tray to keep it at the ideal temperature.
8. Oaxaca Cheese Substitutes (if necessary): While Oaxaca is the best choice for authentic Queso Fundido, if you can’t find it, a combination of Monterey Jack and Mozzarella cheese can work as a substitute. Monterey Jack melts well and provides a mild flavor, while mozzarella adds stretch. However, try to find Oaxaca for the most authentic taste and texture.

FAQ About Roasted Poblano Queso Fundido

Q1: Can I make Roasted Poblano Queso Fundido ahead of time?

A: You can prepare the components ahead of time to save time on the day of serving. Roast the poblano peppers, peel and dice them. Cook the chorizo and onion mixture. Store these separately in the refrigerator for up to 2 days. When ready to serve, combine them in a skillet, add the cheese, melt, and bake or heat through. It’s best to melt the cheese and bake just before serving for the best texture. Reheating fully assembled queso fundido may slightly alter the texture, but it is still possible.

Q2: Can I use a different type of cheese if I can’t find Oaxaca cheese?

A: Yes, if Oaxaca cheese is unavailable, you can use a combination of Monterey Jack and Mozzarella cheese. Monterey Jack provides a good melting quality and mild flavor, while mozzarella adds the desired stretch. Provolone is another option that melts well. However, Oaxaca cheese is highly recommended for its authentic flavor and stringy texture, so try to find it if possible.

Q3: Is Roasted Poblano Queso Fundido spicy?

A: Poblano peppers are generally mild chili peppers, so this dish is not typically very spicy. The chorizo can add a bit of spice, depending on the type used. If you prefer a spicier queso, you can add a pinch of cayenne pepper, finely diced jalapeño peppers (with or without seeds depending on your spice preference), or a dash of hot sauce to the mixture.

Q4: Can I make this recipe vegetarian?

A: Yes, you can easily make Roasted Poblano Queso Fundido vegetarian by omitting the chorizo. To add more flavor and heartiness, consider adding sautéed mushrooms, corn kernels, black beans, or roasted vegetables like zucchini or bell peppers to the queso mixture. Ensure you are using vegetarian-friendly cheese as some chorizos and cheeses may contain animal rennet.

Q5: What are some good dipping options besides tortilla chips?

A: While tortilla chips are classic, there are many other delicious dipping options. Try serving Roasted Poblano Queso Fundido with:
* Vegetable sticks (carrots, celery, bell peppers)
* Pita bread or naan bread
* Toasted baguette slices
* Crackers
* Plantain chips
* Even roasted potato wedges

Q6: Can I bake the Queso Fundido in individual ramekins?

A: Absolutely! Baking the Queso Fundido in individual ramekins is a great way to serve it for a more elegant presentation or for portion control. Follow the recipe as directed, then divide the queso mixture among oven-safe ramekins. Bake until bubbly and heated through, usually around 10-12 minutes in ramekins.

Q7: How do I store leftover Queso Fundido?

A: Leftover Roasted Poblano Queso Fundido can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, stirring frequently until melted and smooth again. You can also reheat it in the microwave in short intervals, stirring in between, but be careful not to overheat it, as it can become rubbery. Adding a splash of milk or cream when reheating can help restore its creamy texture.

Q8: Can I use pre-shredded cheese for this recipe?

A: While it’s always best to shred cheese fresh for optimal melting and flavor, you can use pre-shredded cheese for convenience. However, pre-shredded cheese often contains cellulose or anti-caking agents, which can sometimes affect its melting quality and result in a slightly less smooth queso. If using pre-shredded cheese, make sure to melt it slowly over low heat, stirring constantly, to minimize any potential texture issues. For the best results, shred your own Oaxaca cheese from a block.

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