Name: Roasted Poblano Queso Fundido
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.

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 400
Fat: 30g