Queso Fundido

By Alqualonde

This cheesy dip is super decadent for sure, so I usually save it for colder weather occasions. It fits perfectly into any fall weekend repertoire; it was practically made for football.

Ingredients

• 2 poblano peppers
• 1 small jalapeño pepper
• 2 tablespoons canola oil
• 12 ounces Mexican pork chorizo sausage
• 1 yellow onion, finely chopped
• 16 ounces (about 4 cups) shredded Mexican melting cheese (See Recipe Notes)
• Corn tortillas, for serving

Preparation

Step 1

Place the poblano and jalapeño pepper on a sheet pan and cook directly under broiler, turning occasionally, until blackened on all sides, 6 to 8 minutes. Remove from the oven. Once cool enough to handle, chop and set aside.

Preheat oven to 425°F. Heat the oil in a heavy saucepan oven medium-high heat. Add chorizo and sauté until cooked, about 4 to 6 minutes. Using a slotted spoon, transfer to a bowl and set aside.

Add onion and roasted peppers to the skillet and cook until onion is softened, about 5 minutes. Transfer pepper mixture to the bottom of a medium oven-proof serving dish, followed by the cheese. Top with the cooked chorizo and cover tightly with aluminum foil. Wrap stack of tortillas in aluminum foil.

Fill a roasting pan or baking dish halfway up with hot water. Place the baking dish inside of the water bath and transfer to the oven. Place the tortillas on another rack in the oven. Bake until the cheese is melted and gooey, 20 to 25 minutes. Serve immediately with warm tortillas.
Recipe Notes

Popular Mexican melting cheeses include quesadilla, chihuahua, asadero, and quesillo. You can also substitute Monterey Jack, mozzarella, or Muenster cheese.