Appetizer: Mexico – Chihuahua, Northern Mexico – Queso Chihuahua Fundido

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 12 oz (340 g) queso Chihuahua, shredded
- 8 oz (225 g) Mexican chorizo, casing removed (raw)
- 1 tbsp (15 ml) vegetable oil
- 1 small yellow onion, about 4 oz (115 g), finely diced
- 1 clove garlic, minced
- 1 medium poblano pepper, roasted, peeled, seeded, cut into 1/2-inch strips (about 4 oz / 115 g)
- 2 tbsp (8 g) chopped fresh cilantro
- 8 (6-inch / 15 cm) flour tortillas, warmed
- Lime wedges, for serving
- Salt and freshly ground black pepper, to taste

Instructions

Short Description:
A bubbly skillet of melted queso Chihuahua mixed with spicy Mexican chorizo and roasted poblano strips, served hot for scooping with warm flour tortillas. Rich, gooey, and perfect for sharing as a starter or snack.

Regional Notes:
This Northern Mexico version emphasizes queso Chihuahua for its smooth, creamy melt and mild flavor; unlike southern Oaxaca versions that use Oaxaca cheese, Chihuahua fundido often pairs with fresh Mexican chorizo and is served with flour tortillas common in the north. Roasted poblano adds a mild peppered flavor typical of the region.

1. Roast the poblano: hold the poblano directly over a gas flame or under a broiler, turning until skin is blackened and blistered. Place in a bowl, cover with plastic wrap 10 minutes, then peel, seed, and slice into 1/2-inch strips.
2. Cook the chorizo: heat a large cast-iron or oven-safe skillet over medium heat. Add the chorizo and break up with a spoon, cooking until fully cooked through and starting to brown, about 6–8 minutes. Use a slotted spoon to transfer chorizo to a bowl, leaving about 1 tbsp of rendered fat in the skillet (discard excess fat if there is more).
3. Sauté aromatics and peppers: add 1 tbsp (15 ml) vegetable oil to the skillet if needed. Add the diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cooked poblano strips; cook 1–2 minutes until fragrant. Season lightly with salt and pepper.
4. Combine and melt cheese: reduce heat to low. Evenly spread the cooked chorizo over the onion–poblano mixture. Sprinkle the shredded queso Chihuahua over the top in an even layer. Cover the skillet with a lid or foil and let melt gently for 5–7 minutes until cheese is fully melted and bubbling at the edges. Alternatively, place under a broiler for 1–2 minutes to brown the top—watch closely to avoid burning.
5. Finish and garnish: remove from heat, sprinkle with chopped cilantro, and adjust salt and pepper to taste. Serve the fundido hot in the skillet with warm flour tortillas and lime wedges for squeezing.
6. To eat: scoop a generous portion of cheese, chorizo, and peppers into a warm tortilla, fold, and enjoy.