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Roasted Poblano Queso Fundido

Queso Fundido, Spanish for “Melted Cheese”, is truly a thing of beauty.

Roasted Poblano Queso Fundido

In it’s most basic form, Queso Fundido is just melted stringy cheese flavored with onion and garlic, and it’s often paired with roasted poblano peppers, spicy chorizo or sautéed mushrooms.  Here, I’ve taken the classic poblano pairing to the next level.  Three fat peppers get nice and charred under the broiler, and one gets chopped and mixed into the Queso Fundido while the other two transform into a vibrant green purée flavored with garlic and lime.  The contrast of the warm, rich cheese and the bright, smokey sauce is 100% addicting.  So much so that the boyfriend and I easily consumed the entire skillet (shown above) in one sitting!! Continue reading for the recipe.

Cheeses

Grated Cheese

Cheeses used here include Oaxacan (traditional) and Monterey Jack (untraditional). If you can’t find Oaxacan cheese, try mozzarella instead.  If you live in San Diego, you can find Oaxacan cheese at Specialty Produce or a number of Mexican markets around town.

Onions and Garlic

Queso Fundido

You’ll want to eat the Queso Fundido shortly after it comes out of the oven.  As the Queso Fundido cools, the texture will suffer.  Either way, it will still be delicious!  The golden, crusty bits around the edges are my favorite part 🙂

To remelt the cheese, reheat in a low oven or over a low flame on the stove top.

Roasted Poblanos

Roasted Poblano Queso Fundido

Roasted Poblano Queso Fundido
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Roasted Poblano Queso Fundido

Servings 6 servings
Author Brandon Matzek

Ingredients

  • 3 poblano peppers
  • 1 small onion, finely diced
  • 2 garlic cloves, minced and divided (1 for the cheese and 1 for the puree)
  • 2 tablespoons canola oil (or other neutral oil), divided (1 for the cheese and 1 for the puree)
  • 1 cup (8 oz.) grated Monterey Jack cheese
  • 1 cup (8 oz.) grated Oaxaca cheese (mozzarella works well here too)
  • Juice of 1 lime, plus more to taste
  • Kosher salt
  • Fresh flour or corn tortillas, for serving
  • Cilantro leaves, for serving

Instructions

  1. Preheat a broiler to high heat, and set an oven rack as close as possible to the broiler. Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking. Transfer peppers to a small bowl, and cover with plastic wrap. Let the peppers steam for 10 minutes. This will make them easier to peel. Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds. Dice all peppers, but keep them separated. 1 pepper will be used for the Queso Fundido, and 2 for the Roasted Poblano Puree.
  2. Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat. Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes). Stir in 1 minced garlic clove, 1 of the diced poblano peppers and another pinch of salt, cooking just until fragrant (about 1 minute). Stir in grated cheese, then transfer the skillet to the oven. Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
  3. While the Queso Fundido is cooking, make the Roasted Poblano Puree. Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil and a pinch of salt in a small food processor or blender, pulsing to combine. Season to taste with kosher salt and lime juice.
  4. Wrap tortillas in foil, and warm in the oven for 5 minutes while the Queso Fundido is cooking. As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.

This Roasted Poblano Queso Fundido would be perfect for Cinco de Mayo!  Enjoy with warm tortillas and cold beers as an appetizer.  Also check out these other Cinco de Mayo recipes found on Kitchen Konfidence:

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Reader Interactions

Comments

  3. I usually try to resist making recipes as incredibly decadent as this because, really, I have no will power. But I am having a little get together next month that I think this would be perfect for! See how it works? I make that dangerously addictive stuff for my friends. Just to make sure I don’t eat all of it myself.

    • I agree. I can’t eat this all the time, but it’s nice a treat on occasion. Definitely perfect for a party. Thanks Brian 🙂

  4. Queso fundido is one of the best Mexican appetizers and surprisingly at least in my group of friends, always gets passed over for guacamole or something, what gives? And even really boring queso fundido is still amaaaazing, so I can only imagine what this one would be like 😀

    • I know right?! Any time I see a Queso Fundido on a menu, I order it!! The most memorable Queso Fundido to date has been at Casa Sol y Mar in Del Mar. SO good!

  5. This looks amazing! I have actually never made queso fundido before but I always enjoy it in restaurants so I guess it’s time to give it a try!

  7. I will need to make this for my next get together also (I am another one with a lack of will power/self control- and this sounds SO good!). We have mediocre Mexican food here in Nashville. I guess after living in southern California for so long you get a bit spoiled. This sounds like something I would love!

    • We are totally spoiled. But you get all that good southern food :). Thanks AJ!

    • The roasting process definitely adds some good contrasting flavor to the cheese. Do it!! Thanks Erin 🙂

  13. I was recently in Argentina where a dish similar to this is called Provelta. It’s made with provolone in a cast-iron skillet (which helps keep the cheese warm and melty) just like this version. Thank you so much for reminding me how much I need to eat this again. GREG

    • I need to try this with provolone mixed in next time! And perhaps some sort of red chile sauce?

  14. What a beautiful and delicious dish! Love the way you contrast the poblano puree with the cheese, rather than mix it all together. Not only does it present better this way but also provides a great contrast in flavors. Will definitely make this and soon. 🙂

    • Thanks Susan! When you’re eating a skillet full of cheese, some contrasting flavors and texture really help take things to the next level 🙂

  16. We are suckers when it comes to melted cheese, so you are definitely speaking our love language here! The crusty outer edges are our favorite parts, too! Your photographs are making us salivate.. Thank you for the recipe!!

  17. Queso Fondido is one of my favorite appetizers! Great for parties. I’ve only ever made it with my dad’s homemade chorizo. But this, this I must try as I’m a sucker for anything poblano! Yum!

  22. Aweeeee! This brings back so many memories my Summers growing up in Mexico. There was this one sushi restaurant, so random, that always had the best queso fundido with Poblanos. How funny is that?!!! Sushi, cheese, why not? No, they didn’t serve it with the fish, but other tasty bites.

  25. This is good stuff, Brandon! The roasted poblanos really lend a rich flavor and the queso fundido is a great appetizer/ice breaker for a gathering. Delicious. 😉

  27. I usually don’t leave comments unless I have actually tried a recipe, but I wanted to thank you for posting this. You say it would be “perfect for Cinco de Mayo”. I could not agree more … my birthday happens to fall on Cinco de Mayo, so I will be making this for my party! I will let you know how it turns out, but I can tell from the ingredient list and your beautiful photo that it will be delicious! Of course I will need to serve it along side a margarita or cold beer 😉

    • Hi Lisa, thanks for the comment and Happy belated Birthday!!! I hope you loved this fundido 🙂

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