Mexican · Dinner
Melted Cheese Dip
A skillet of melted Oaxaca and Monterey Jack cheese simmered with roasted poblano, tomato, and chorizo, finished with a scatter of pickled jalapeño and cilantro. Served bubbling straight from the pan alongside warm corn tortillas for scooping, this queso fundido pulls into long strands with each bite.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
521Calories
29.2gProtein
37.3gFat
18.5gCarbs
3.7gSugar
3.2gFiber
1180mgSodium
120mgChol
18.8gSat Fat
450mgPotassium
612mgCalcium
2.1mgIron
1.3mcgVitamin B12
22mgVitamin C
low-carb
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Shred the queso Oaxaca and Monterey Jack cheese, dice the tomato, onion, and roasted poblano, and mince the garlic, keeping everything within reach of the stovetop.
2
Heat the vegetable oil in a small skillet over medium heat and cook the chorizo, breaking it up with a spoon, for 4 minutes until it releases its fat and turns deep red-brown.
3
Add the onion and garlic to the skillet over medium heat and cook 2 minutes until the onion turns translucent and the garlic smells toasted rather than raw.
4
Stir in the diced tomato and poblano and cook over medium-low heat 2 minutes until the tomato softens and releases its juices into the chorizo fat. Scatter the shredded queso Oaxaca and Monterey Jack over the mixture, cover the skillet, and melt over low heat 3 minutes until the cheese turns fully glossy and pulls into strands when pulled with a fork.
5
Scatter the diced pickled jalapeño and chopped cilantro over the top of the melted cheese in the skillet.
6
Plate
Set the skillet on a trivet at the table with the warmed corn tortillas alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g queso Oaxaca
- 2.4 oz70g Monterey Jack cheese
- 2.4 oz70g Mexican chorizo
- 11 poblano pepper, roasted and peeled
- 11 small tomato
- 2 tbsp2 tbsp white onion
- 22 small clove garlic
- 2 tsp2 tsp pickled jalapeño
- 2 tsp2 tsp cilantro
- 44 small corn tortillas (about 1.6 oz/45g total)
- 1 tsp1 tsp vegetable oil
