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Queso Fundido

Source of Recipe

Bon Appétit


Recipe Introduction

"At Minero, Chef Sean Brock uses Chihuahua cheese for this, which is a Mexican melting type, but it can be hard to find unless you have a Latin foods store nearby. If that’s the case, use Monterey Jack. Not the same, but still crazy good!"

Recipe Link: https://tinyurl.com/quesofundido1

List of Ingredients

â—¦ 1 poblano chile
â—¦ 2 teaspoons vegetable oil
â—¦ 4 ounces fresh chorizo, casing removed
â—¦ 2 teaspoons hot sauce (such as Valentina or Cholula)
â—¦ ½ teaspoon powdered adobo seasoning
â—¦ 6 ounces shredded queso Chihuahua
â—¦ 2 scallions, chopped
â—¦ ½ cup chopped cilantro
â—¦ Lime wedges and warm tortillas (for serving)


Recipe

Blister chile on a stovetop over high heat, turning occasionally, until blackened all over, 10 to 12 minutes (alternatively, you can use a broiler). Place in a small bowl and cover tightly with plastic wrap. Let sit until chile is soft, 15 to 20 minutes. Remove peel and seeds; discard. Coarsely chop flesh.

Meanwhile, heat oil in a small skillet over medium. Cook chorizo, breaking into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes.

Heat broiler. Layer half of chile, half of chorizo, 1 teaspoon hot sauce, ¼ teaspoon adobo seasoning, and half of cheese in a heavy broilerproof dish or small cast-iron skillet (ideally 5 inches wide). Broil until cheese is melted and beginning to brown, about 2 minutes. Remove from oven and repeat layers with remaining chile, chorizo, hot sauce, adobo seasoning, and cheese. Broil until top layer is melted and beginning to brown, about 2 minutes longer. Top with scallions and cilantro; serve with lime wedges and tortillas.

Makes 4 servings