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MealAppetizersDipsBudgetPorkDairyPorkUnder 1 HourStove TopCast Iron PanBroilerPartyGame DayGluten-FreeComfort FoodMexican

Queso Fundido With Chorizo And Poblano Peppers

This queso fundido with chorizo and poblano peppers is a rich, melty Mexican cheese dip loaded with bold, savory flavor. Fresh pork chorizo is browned with roasted poblanos, onion, and garlic, then topped with shredded Oaxaca and Chihuahua cheeses and baked until hot, bubbly, and perfectly gooey. Finished under the broiler for lightly browned edges and served with warm tortillas, this easy skillet queso fundido is an irresistible party appetizer or game day dip that’s ready to impress.

Ivanna Lopez Guajardo
Tasty Team
Total Time

1 hr

1 hr

Prep Time

15 minutes

15 min

Cook Time

40 minutes

40 min

Queso Fundido With Chorizo And Poblano Peppers
Total Time

1 hr

1 hr

Prep Time

15 minutes

15 min

Cook Time

40 minutes

40 min

Ingredients

for 6 servings

  • 2 poblano peppers
  • 16 oz fresh pork chorizo, casings removed
  • ½ cup chopped yellow onion
  • 4 garlic cloves, minced
  • 2 tablespoons mezcal
  • 2 ½ cups shredded oaxaca cheese
  • 2 ½ cups shredded Chihuahua cheese
  • fresh cilantro, for garnish
  • Warm tortilla, for serving

Nutrition Info

  • Calories 755
  • Fat 58g
  • Carbs 8g
  • Fiber 0g
  • Sugar 2g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C) with an oven rack placed 4–6 inches from the broiler heat source. Roast the poblano peppers directly over a gas flame (or under a broiler), turning with tongs, until the skins are evenly charred and blistered, 6–8 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for about 10 minutes, or until softened.
  2. Uncover the peppers. Peel off and discard the charred outer skins. Remove and discard the stems and seeds. Chop the peppers into ½-inch pieces. Set aside.
  3. Heat a large cast-iron skillet over medium. Add the chorizo. Cook, breaking it up with a spoon, until fully cooked and lightly browned with some crisp edges, 6–8 minutes. Carefully remove excess oil from the skillet using a paper towel.
  4. Add the onion, garlic, and roasted poblanos to the chorizo in the skillet. Cook, stirring occasionally, until the onion is softened and fragrant, about 5 minutes. Scoop out ½ cup of the chorizo mixture, and reserve for topping.
  5. Add the mezcal to the skillet, scraping up any browned bits from the bottom. Let the mixture cook, stirring and scraping the bottom of the skillet occasionally, for 2–3 minutes, until all the liquid has evaporated. Spread the mixture evenly in the skillet. Pile the Oaxaca and Chihuahua cheeses evenly over the top without mixing. Sprinkle the reserved chorizo mixture over the cheese layer.
  6. Transfer the skillet to the preheated oven. Bake until the cheese is melted, about 4 minutes. Increase the oven temperature to broil. Cook for 3–4 minutes, until the top is bubbling and slightly browned in spots. Remove from the oven. Garnish with fresh cilantro, and serve immediately with warm tortillas.
  7. Enjoy!
  8. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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Queso Fundido With Chorizo And Poblano Peppers