Queso Fundido with Chorizo: A Fiesta in a Skillet

There are certain dishes that, with a single glance and a whiff of their intoxicating aroma, transport you. Queso Fundido, especially when infused with the smoky, spicy embrace of chorizo, is one of those culinary magic tricks for me. I can vividly recall a lively New Year’s Eve party years ago, the air thick with anticipation and the murmur of excited conversation. Amidst the usual appetizer spread, a bubbling, golden cauldron emerged, its surface a molten landscape studded with vibrant flecks of chorizo and green onion. The communal grab for warm tortillas and the satisfying pull of cheesy goodness became an instant tradition, a benchmark for party food excellence. It’s more than just melted cheese; it’s an experience, a shared moment of pure, unadulterated joy.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 20
• Yield: Generous portion for a crowd
• Dietary Type: Vegetarian (if chorizo omitted), Gluten-Free (when served with appropriate dippers)

Ingredients

This recipe is designed to feed a crowd, so gather your ingredients and prepare for a truly indulgent experience.

• 5 large poblano chiles
• 1 1⁄4 lbs chorizo sausage, links, casings removed (about 8 links)
• 5 large garlic cloves, chopped
• 24 green onions, chopped
• 2 1⁄2 cups chopped fresh cilantro
• 1 1⁄4 lbs Monterey Jack cheese, coarsely grated (about 5 cups)
• 1 1⁄4 lbs mozzarella cheese, coarsely grated (about 5 cups)
• 2 1⁄2 tablespoons cornstarch
• 2 cups low sodium chicken broth

Equipment Needed

You won’t need a professional kitchen, but a few key pieces will make this recipe a breeze:

• A gas stovetop or broiler for charring the poblanos
• A paper bag for steaming the chiles
• A very large skillet (12-inch or larger is ideal)
• A medium-sized bowl for tossing the cheeses
• A large pot for melting the cheese
• A whisk
• A serving bowl or skillet

Instructions

Crafting this Queso Fundido is a delightful process, and the results are well worth the effort.

1. Char the Poblano Chiles: The first step to unlocking the smoky depth of this dish is to char the poblano chiles. If you have a gas stovetop, place the chiles directly over the open flame. Rotate them frequently with tongs until the skin is blackened and blistered on all sides. Alternatively, you can place them on a baking sheet under a hot broiler, turning them as needed for even charring.
2. Steam and Peel the Chiles: Once charred, immediately place the hot chiles into a paper bag. Seal the bag tightly and let them steam for about 10 minutes. This steaming process loosens the skins, making them easy to peel.
3. Prepare the Chiles: After steaming, carefully remove the chiles from the bag. The skins should now peel off easily. Discard the skins, then seed the chiles and coarsely chop them. Set aside.
4. Cook the Chorizo and Garlic: In a very large skillet, saute the chorizo sausage and chopped garlic over medium-high heat. As the chorizo cooks, break it into pieces with your spoon. Continue to cook until the chorizo is well-browned, which should take approximately 20 minutes.
5. Incorporate the Green Onions: Add the chopped green onions to the skillet with the chorizo and garlic. Stir them in and saute until they are wilted, which will take about 5 minutes.
6. Add Cilantro and Poblanos: Remove the skillet from the heat. Gently mix in the chopped fresh cilantro and the prepared poblano chiles. This vibrant mixture will form the flavorful foundation of your queso.
7. Prepare the Cheese Mixture: In a large bowl, combine the Monterey Jack cheese and mozzarella cheese. Add the cornstarch to the bowl and toss everything together until the cheeses are evenly coated with the cornstarch. This helps prevent the cheese from becoming greasy as it melts.
8. Simmer the Broth: In a large pot, bring the 2 cups of low sodium chicken broth to a simmer over medium-high heat.
9. Melt the Cheese: Gradually add the cheese mixture to the simmering broth, by cupfuls. Whisk continuously as you add the cheese. It is crucial to whisk until each addition is almost melted before adding the next. This gradual melting process ensures a smooth, creamy consistency.
10. Combine Mixtures: Once all the cheese is melted and incorporated into a smooth sauce, remove the pot from the heat. Gently stir in the chorizo mixture.
11. Adjust Consistency: If the queso appears too thick, you can thin it out by adding more chicken broth, by 1/4 cupfuls, until you achieve your desired consistency.
12. Season and Serve: Season the Queso Fundido with salt and pepper to taste. Transfer the hot queso to a serving bowl or back into the skillet you used for the chorizo. Serve immediately with your favorite tortilla chips or crusty bread for dipping.

Expert Tips & Tricks

To elevate your Queso Fundido from simply delicious to utterly unforgettable, consider these professional insights:

• Cheese Quality Matters: For the absolute best melt and flavor, grate your own cheese from blocks rather than using pre-shredded. Pre-shredded cheeses often contain anti-caking agents that can affect the texture.
• Charring is Key: Don’t skip the charring step for the poblanos. This process imparts a wonderful smoky flavor that complements the richness of the cheese and chorizo beautifully. If you don’t have a gas stove, a cast-iron skillet over high heat or a kitchen torch can also work for charring.
• Cornstarch is Your Friend: The cornstarch might seem like an unusual addition, but it’s a chef’s secret weapon for achieving a perfectly smooth and emulsified queso. It prevents the cheese from separating and becoming oily.
• Temperature Control is Crucial: When melting the cheese, remember to do it gradually over gentle heat. Overheating can cause the cheese to become tough or break. Whisking constantly is your best bet for a silken finish.
• Warm Your Dippers: Serve your Queso Fundido with warm tortilla chips or lightly toasted bread. This enhances the overall eating experience and keeps the queso from cooling down too quickly.

Serving & Storage Suggestions

Queso Fundido is best enjoyed the moment it’s made, but life happens, and sometimes you have leftovers.

• Serving: Present your Queso Fundido piping hot, ideally in a cast-iron skillet or an attractive serving bowl that retains heat. Offer an abundance of tortilla chips, baguette slices, or even crudités like bell pepper strips and carrot sticks for dipping. A sprinkle of fresh cilantro and perhaps a few extra chopped green onions as a garnish add a touch of color and freshness.
• Storage: Leftover Queso Fundido can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, gently warm the queso in a saucepan over low heat, stirring frequently. You may need to add a splash of broth or milk to restore its creamy consistency. Alternatively, you can microwave it in short intervals, stirring between each, until heated through. Be mindful not to overheat, as this can cause the cheese to become oily. Queso Fundido is not ideal for freezing, as the texture can change significantly upon thawing.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for a serving of this decadent Queso Fundido. Please note these are approximate values and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	340 kcal	17%
Total Fat	26 g	33%
Saturated Fat	13 g	65%
Cholesterol	73 mg	24%
Sodium	692 mg	30%
Total Carbohydrate	5 g	2%
Dietary Fiber	1 g	4%
Sugars	2 g	2%
Protein	21 g	42%

Variations & Substitutions

While this recipe is a classic, there’s always room for personal touches and dietary adjustments:

• Spicier Kick: For those who love more heat, consider adding a finely diced jalapeño or serrano pepper along with the garlic.
• Vegetarian Option: To create a vegetarian version, simply omit the chorizo. You might want to add a bit more spice through a pinch of cayenne pepper or a dash of hot sauce to compensate for the missing chorizo flavor.
• Different Cheeses: Feel free to experiment with other melty cheeses like Oaxaca cheese (a traditional choice), pepper jack for added spice, or a sharp cheddar for a bit more bite.
• Herb Variations: While cilantro is traditional and wonderful, some might enjoy a blend of cilantro and parsley, or even a hint of epazote for an authentic Mexican flavor profile.

FAQs

Q: What is the best way to char the poblano peppers if I don’t have a gas stove?
A: You can char them under your oven’s broiler. Place them on a baking sheet and broil, turning them frequently until the skins are blackened on all sides.

Q: Can I prepare the chorizo mixture ahead of time?
A: Yes, you can cook the chorizo, garlic, and green onion mixture up to a day in advance and refrigerate it. Reheat it gently before adding it to the cheese.

Q: My queso seems a bit oily. What went wrong?
A: This can happen if the cheese is overheated or if you use pre-shredded cheese with anti-caking agents. Melting the cheese gradually over low heat and using block cheese you grate yourself will significantly reduce this issue.

Q: How do I get a super smooth queso?
A: Whisking continuously while adding the cheese in batches to the simmering broth is key. The cornstarch also plays a crucial role in emulsifying the cheese and fat.

Q: What should I serve with Queso Fundido if I don’t have tortilla chips?
A: Crusty bread, pita bread, French baguette slices, or even sturdy vegetable crudités like bell pepper strips, celery, or jicama sticks are excellent alternatives for dipping.

Final Thoughts

This Queso Fundido with Chorizo is more than just a recipe; it’s an invitation to gather, to share, and to savor. It’s the kind of dish that brings people together, sparking conversations and creating delicious memories. Whether you’re hosting a game day gathering, a holiday party, or simply craving something incredibly comforting, this molten masterpiece is sure to be a showstopper. So go ahead, gather your loved ones, pour a refreshing margarita or a crisp Mexican lager, and dive into this fiesta in a skillet. I can’t wait to hear about your Queso Fundido adventures!