Print

Savory Loaded Queso Fundido Dip Recipe with Chorizo and Poblano Peppers

queso fundido dip - featured image
Print Recipe

A warm, cheesy, and smoky dip featuring spicy chorizo and roasted poblano peppers, perfect for parties or cozy nights in.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo sausage, casing removed
  • 2 medium poblano peppers, roasted, peeled, and diced
  • 1 cup Oaxaca cheese, shredded (about 100g)
  • 1 cup Monterey Jack cheese, shredded (about 100g)
  • ½ cup white onion, finely chopped (about 75g)
  • 2 cloves fresh garlic, minced
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Tortilla chips or warm tortillas, for serving

Instructions

  1. Roast the poblano peppers over a gas burner flame, grill, or under a hot broiler, turning occasionally until all sides are blackened and blistered (about 8-10 minutes). Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and dice into small pieces.
  2. Heat 1 tablespoon of oil in a cast iron skillet over medium heat. Add the chorizo, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside, leaving the rendered fat in the pan.
  3. In the same skillet, add the chopped onion. Sauté until translucent and soft, roughly 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Return the cooked chorizo to the skillet with the onions and garlic. Stir in the diced roasted poblanos. Cook together for 2 minutes to marry the flavors. Season with salt and pepper to taste.
  5. Remove the skillet from heat. Evenly sprinkle shredded Oaxaca and Monterey Jack cheese over the chorizo mixture. Avoid stirring; just let the cheese cover the mixture.
  6. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 8-10 minutes until the cheese is melted, bubbly, and slightly golden on top. If your skillet is not oven-safe, transfer the mixture to a baking dish before baking.
  7. Remove from the oven and squeeze fresh lime juice over the top. Sprinkle chopped cilantro for a bright, fresh contrast. Serve immediately with warm tortillas or crunchy tortilla chips.

Notes

Keep a close eye during baking to avoid burning the cheese. For extra texture, broil for 1-2 minutes at the end but watch carefully. Roasting and steaming poblanos properly is key for smoky flavor and easy peeling. Leaving some rendered fat from chorizo in the pan enhances flavor. Shredding your own cheese improves melt quality. Fresh lime juice added at the end brightens the dip.

Nutrition

Keywords: queso fundido, chorizo dip, poblano peppers, party dip, Mexican appetizer, cheesy dip, spicy dip

Find it online: https://blairrecipes.com/savory-loaded-queso-fundido-dip-recipe-with-chorizo-and-poblano-peppers/