Appetizer: Mexico – Queso Fundido con Chorizo (Melted Cheese with Chorizo)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 14 min

Total 34 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) fresh Mexican chorizo, casing removed
- 1 tbsp (15 ml) vegetable oil
- 1 small yellow onion, finely chopped (about 3/4 cup (180 ml), 4 1/4 oz (120 g))
- 2 cloves garlic, minced
- 1 poblano pepper, roasted, peeled, seeded, and chopped (about 3 oz (85 g))
- 12 oz (340 g) shredded Oaxaca or Chihuahua cheese (or Monterey Jack), packed
- 1/4 tsp (1.5 ml) ground cumin
- 1/8 tsp (0.5 ml) ground chili powder or smoked paprika (optional)
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (30 g) crumbled cotija or queso fresco (optional, for garnish)
- 8 6-inch (15.2 cm) flour tortillas, warmed (approx. 8 oz (225 g) total) or tortilla chips, for serving

Show original ingredient measurements

- 8 oz (225 g) fresh Mexican chorizo, casing removed
- 1 tbsp (15 ml) vegetable oil
- 1 small yellow onion, finely chopped (about 3/4 cup, 120 g)
- 2 cloves garlic, minced
- 1 poblano pepper, roasted, peeled, seeded, and chopped (about 3 oz / 85 g)
- 12 oz (340 g) shredded Oaxaca or Chihuahua cheese (or Monterey Jack), packed
- 1/4 tsp (1.5 ml) ground cumin
- 1/8 tsp (0.5 ml) ground chili powder or smoked paprika (optional)
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (30 g) crumbled cotija or queso fresco (optional, for garnish)
- 8 6-inch flour tortillas, warmed (approx. 8 oz / 225 g total) or tortilla chips, for serving

Instructions

1. Preheat the oven to 475°F (245°C) or set the broiler to high. If using whole poblano, char it directly over a flame or under the broiler until blackened, then enclose in a bowl or plastic bag to steam for 10 minutes; peel, seed, and chop.
2. Heat a 10‑ or 12‑inch ovenproof skillet (cast iron preferred) over medium heat. Add the chorizo and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes.
3. Use a slotted spoon to transfer most of the cooked chorizo to a bowl, leaving about 1 tbsp (15 ml) of fat in the skillet. If there is no fat left, add 1 tbsp (15 ml) vegetable oil.
4. Add the chopped onion to the skillet and sauté over medium heat until softened and beginning to brown, about 5–7 minutes. Stir in the garlic and chopped roasted poblano and cook 30–45 seconds until fragrant.
5. Return the cooked chorizo to the skillet with the onion–poblano mixture. Stir in the ground cumin and chili powder (if using) and season lightly with black pepper; taste and add a small pinch of salt only if needed.
6. Reduce heat to low. Evenly scatter the shredded cheese over the chorizo mixture, pressing gently so cheese contacts the bottom of the skillet in places.
7. Transfer the skillet to the preheated oven and bake until the cheese is fully melted and bubbling, about 4–6 minutes; or place under the broiler 2–3 minutes, watching closely, until the top is bubbly and lightly browned.
8. Remove from the oven and sprinkle with chopped cilantro and crumbled cotija (if using). Serve immediately with warmed 6‑inch tortillas or tortilla chips for scooping.