Queso Fundido with Chorizo and Roasted Poblano Peppers

Ingredients

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1/2 pound (225g) Mexican chorizo, casing removed 1/2 pound (225g) Mexican chorizo, casing removed
• 2 poblano peppers 2 poblano peppers
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 8 ounces (225g) Oaxaca cheese, shredded 8 ounces (225g) Oaxaca cheese, shredded
• 8 ounces (225g) Chihuahua cheese, shredded 8 ounces (225g) Chihuahua cheese, shredded
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Warm tortillas or tortilla chips, for serving Warm tortillas or tortilla chips, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 28g (17g saturated)
• Carbohydrates: 4g (2g sugars)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the broiler in your oven.
2. 2.
   Heat the vegetable oil in a skillet over medium heat. Add the chorizo and cook until browned, breaking it up into small pieces with a spoon. Remove the cooked chorizo from the skillet and set aside.
3. 3.
   Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds and stems, and chop the roasted peppers.
4. 4.
   In the same skillet used for the chorizo, sauté the onion until translucent. Add the minced garlic, cumin, and smoked paprika, and cook for an additional minute.
5. 5.
   Reduce the heat to low and add the shredded Oaxaca cheese, Chihuahua cheese, and milk to the skillet. Stir until the cheese is melted and well combined.
6. 6.
   Fold in the cooked chorizo and chopped roasted poblano peppers. Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro and serve the Queso Fundido hot with warm tortillas or tortilla chips for dipping.

Treat your ingredients with care...

• Chorizo — Make sure to remove the casing before cooking. If you prefer a milder flavor, you can use a mild chorizo instead of a spicy one.
• Poblano peppers — To easily remove the skin after roasting, place the peppers in a sealed plastic bag for a few minutes before peeling.

Tips & Tricks

• For a vegetarian version, you can substitute the chorizo with crumbled tofu or sautéed mushrooms.
• Experiment with different types of cheese for unique flavor combinations. Monterey Jack or mozzarella can be used as alternatives to Oaxaca and Chihuahua cheese.
• Serve the Queso Fundido with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a spicier kick, add a finely chopped jalapeño pepper to the skillet along with the onion and garlic.
• To make it a heartier meal, serve the Queso Fundido with grilled chicken or steak.

Serving advice

Serve the Queso Fundido immediately while it's still hot and gooey. Provide warm tortillas or tortilla chips on the side for dipping. Encourage your guests to scoop up a generous amount of the melted cheese, chorizo, and roasted poblano peppers onto their tortillas or chips for a delightful flavor explosion.

Presentation advice

Present the Queso Fundido in a cast-iron skillet to keep it warm and visually appealing. Garnish with freshly chopped cilantro for a pop of color. Serve alongside warm tortillas or tortilla chips on a wooden platter to create an inviting and authentic Mexican presentation.