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Queso Fundido Recipe

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3.9 from 7 reviews

Queso Fundido is a classic Mexican appetizer featuring a delicious blend of melted cheeses with roasted poblano peppers and sautéed onions. This gooey, flavorful dish is perfect for game day spreads or any Mexican-inspired meal, served hot with tortilla chips, salsa, and guacamole.

Ingredients

Vegetables

  • 2 poblano peppers
  • 1 yellow onion, finely chopped

Dairy

  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Oaxaca cheese
  • 2 cups shredded Pepper Jack cheese

To Serve

  • Freshly fried tortilla chips for serving
  • Cilantro for garnish

Instructions

  1. Char the Poblano Peppers: Preheat your oven to broil. Place the poblano peppers on a sheet pan and roast them directly under the broiler, turning occasionally until the skins are blackened on all sides, about 6 to 8 minutes total. Remove from the oven and allow to cool enough to handle, then chop the peppers with the skins still on. Alternatively, char the peppers over an open flame on the stove for a similar effect.
  2. Sauté Onions and Peppers: Adjust the oven temperature to 425°F. In a cast iron skillet, melt the butter over medium-high heat. Add the finely chopped onion and the roasted poblano peppers to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
  3. Add Cheeses and Milk: Shred all three cheeses (Monterey Jack, Oaxaca, and Pepper Jack) if not pre-shredded. Sprinkle the shredded cheeses evenly over the sautéed onion and pepper mixture in the skillet. Pour in the milk and stir gently to combine the ingredients evenly without fully mixing the cheese into the vegetables.
  4. Bake in Water Bath: Fill a roasting pan or baking dish halfway with hot water to create a water bath. Carefully place the cast iron skillet into the water bath and transfer to the preheated oven. Bake until the cheese is fully melted, gooey, and bubbly, approximately 20 to 25 minutes.
  5. Serve Immediately: Remove the skillet from the water bath and serve the queso fundido hot. Garnish with fresh cilantro and accompany with freshly fried tortilla chips, salsa, and guacamole for dipping.

Notes

  • Using a water bath ensures the cheese melts evenly and remains gooey without congealing or burning, which is essential for the perfect queso fundido texture.
  • You can char the poblano peppers over a gas flame or grill if you prefer, which imparts a lovely smoky flavor.
  • Feel free to customize the cheese blend based on your preference, but including a gooey, meltable cheese like Oaxaca is key.
  • Serve immediately after baking to enjoy the cheese at its meltiest and most delicious.

Find it online: https://cookedbysarah.com/queso-fundido-recipe/