This delicious queso fundido is a quick, creamy appetizer perfect for any gathering. Packed with melted cheese, smoky chorizo, and roasted poblanos, it’s a hot, flavorful dip that pairs beautifully with tortillas or chips. Simple to make with common ingredients, this crowd-pleaser is as flexible as it is irresistible—perfect for your next party!
Recipe Ingredients:
- 1 cup white wine
- 1/2 pound mozzarella, grated
- 1/2 pound Monterey jack, grated
- 1/2 pound goat cheese crumbled
- 2 poblano peppers, roasted, peeled, seeded and finely chopped
- 1/4 pound Spanish chorizo, grilled and finely diced
- 6 cloves roasted garlic, smashed to a paste
- Salt and freshly ground pepper
- Flour tortillas, for serving
- Blue corn tortilla chips, for serving
How To Make Queso Fundido Recipe?
- Prepare the base: In a double boiler, bring the white wine to a gentle simmer.
- Melt the cheeses: Gradually add the grated mozzarella and Monterey Jack cheeses, stirring continuously until fully melted and smooth.
- Combine ingredients: Stir in the goat cheese, roasted poblano peppers, grilled chorizo, and garlic paste. Mix well.
- Season: Add salt and freshly ground pepper to taste. Cook the mixture for about 5 minutes to blend the flavors.
- Serve: Transfer the queso fundido to a fondue pot or a warm serving dish. Serve immediately with warm flour tortillas and blue corn tortilla chips.
Recipe Tips:
- Grate the cheese yourself: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Grate fresh mozzarella and Monterey Jack for the best creamy texture.
- Roast the poblanos properly: Roast the peppers until their skin is blackened, then peel and deseed them. This step adds a smoky flavor that makes the dish stand out.
- Use warm wine: Bring the wine to a simmer before adding the cheese. Cold wine can make the cheese clump instead of melting evenly.
- Keep it warm: Serve the queso fundido in a heated dish or fondue pot to keep it smooth and gooey. It thickens quickly as it cools.
- Balance the flavors: Taste and adjust the seasoning before serving. A pinch of salt and freshly ground pepper can enhance the overall taste, especially with rich ingredients like cheese and chorizo.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover queso fundido cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the oven to 175°C (350°F). Transfer the queso fundido to an oven-safe dish, cover with foil, and heat for 10-15 minutes until warmed through, stirring halfway.
Nutrition Facts
- Calories: 573
- Total Fat: 45 g
- Saturated Fat: 25 g
- Cholesterol: 122 mg
- Sodium: 1,049 mg
- Potassium: 447 mg
- Total Carbohydrate: 8.7 g
- Dietary Fiber: 1.5 g
- Sugars: 4.3 g
- Protein: 35 g
Check out More Recipes:
Queso Fundido Recipe
Description
This delicious queso fundido is a quick, creamy appetizer perfect for any gathering. Packed with melted cheese, smoky chorizo, and roasted poblanos, it’s a hot, flavorful dip that pairs beautifully with tortillas or chips. Simple to make with common ingredients, this crowd-pleaser is as flexible as it is irresistible—perfect for your next party!
Ingredients
Instructions
- Prepare the base: In a double boiler, bring the white wine to a gentle simmer.
- Melt the cheeses: Gradually add the grated mozzarella and Monterey Jack cheeses, stirring continuously until fully melted and smooth.
- Combine ingredients: Stir in the goat cheese, roasted poblano peppers, grilled chorizo, and garlic paste. Mix well.
- Season: Add salt and freshly ground pepper to taste. Cook the mixture for about 5 minutes to blend the flavors.
- Serve: Transfer the queso fundido to a fondue pot or a warm serving dish. Serve immediately with warm flour tortillas and blue corn tortilla chips.
Notes
- Grate the cheese yourself: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Grate fresh mozzarella and Monterey Jack for the best creamy texture.
- Roast the poblanos properly: Roast the peppers until their skin is blackened, then peel and deseed them. This step adds a smoky flavor that makes the dish stand out.
- Use warm wine: Bring the wine to a simmer before adding the cheese. Cold wine can make the cheese clump instead of melting evenly.
- Keep it warm: Serve the queso fundido in a heated dish or fondue pot to keep it smooth and gooey. It thickens quickly as it cools.
- Balance the flavors: Taste and adjust the seasoning before serving. A pinch of salt and freshly ground pepper can enhance the overall taste, especially with rich ingredients like cheese and chorizo.
Queso Fundido Recipe