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Queso Fundido
This cast iron skillet queso fundido with Oaxaca cheese, Monterey Jack, roasted poblano pepper, and Mexican chorizo, is the ultimate party dip. This easy queso fundido recipe only has 4 ingredients, but is packed full of flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories: 377 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
Queso Fundido
- 8 ounces Oaxaca cheese (freshly grated)
- 8 ounces Monterey jack cheese (freshly grated)
- 1 large poblano pepper
- 1 cup diced white onion
- 1 tablespoon avocado oil
- 8 ounces Mexican chorizo
Garnish/Serve with:
- fresh cilantro
- 2 roma tomatoes (diced)
- Tortilla chips and/or warmed tortillas
Instructions
- Put oven on high broil, and place a whole poblano pepper on a small sheet pan. Broil until it’s charred on each side (about 10 minutes total). Remove from oven and cover with foil, allow the pepper to steam for 5 minutes, this helps the skin easily peel off. Peel the skin off the poblano pepper, then dice, discarding the seeds.
- Preheat oven to 400F degrees
- In a cast iron skillet, over medium/high heat, add in the chorizo. Cook the chorizo fully through, breaking it up into smaller pieces as it cooks. Use a slotted spoon and set aside.
- Lower the heat to medium, add in avocado oil, diced onion and roasted poblano peppers. Sauté until the onion becomes translucent, about 4 minutes. Add onion and poblanos to the chorizo bowl and mix together.
- Turn the heat off and add half the grated cheese to the bottom of the skillet evenly. On top of the cheese, add in the chorizo, onion, poblano mix, and evenly spread. Add the rest of the cheese on top.
- Place in the oven for 8-10 minutes, until the cheese is browned and bubbling.
- Remove from the oven, garnish with cilantro and roma tomatoes, and serve immediately in the cast iron skillet.
- Use tortilla chips or scoop the queso fundido into warmed tortillas. Enjoy!
Cup of Yum
Notes
- There are two types of chorizo, Spanish/Portuguese which is par-cooked and Mexican which is raw and cooked to a crumbly consistency. For queso fundido, you want to use Mexican chorizo.
- The most common cheese in Mexican dishes is queso Asadero. It can be hard to find, so Oaxaca cheese is a great melting alternative. For an extra layer of flavor, I like to use Oaxaca and Monterey Jack cheese for this queso fundido.
- Use freshly grated cheese for the best melt. Pre-shredded cheese has anti-caking agents, that can make it not melt as well, become stringy, and have a grainy texture once melted.
- For this recipe, I recommend a 8 inch cast iron skillet.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
6g
(2%)
Protein
21g
(42%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
74mg
(25%)
Sodium
568mg
(24%)
Potassium
166mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
763IU
(15%)
Vitamin C
34mg
(38%)
Calcium
321mg
(32%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 568mg | 24% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 321mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.