Appetizer: Mexico – Zacatecas, Bajio Mexico – Queso Fundido Zacatecano (Zacatecas-style Melted Cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 4 min

Total 40 min

Ingredients

- 8 oz (225 g) queso asadero, shredded
- 4 oz (115 g) queso menonita, shredded
- 10 oz (285 g) Zacatecas-style longaniza (or local Mexican chorizo), casing removed
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 1 poblano pepper, roasted, peeled, seeded and diced, about 3–4 oz (85–115 g)
- 1 clove garlic, minced (about 5 g)
- 1 tbsp (15 ml) lard or vegetable oil
- 2 tbsp (30 ml) Mexican crema or heavy cream
- 1/4 tsp (1.5 g) kosher salt, or to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) dried Mexican oregano
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- 8–12 small corn tortillas for serving, or 2 cups (about 200 g) totopos (corn chips)
- Lime wedges for serving

Instructions

Short Description:
A shareable, sizzling skillet of melted local cheeses mixed with seasoned regional longaniza and roasted poblano, served with warm tortillas or totopos for scooping. Rich, smoky, and perfect as a starter.

Regional Notes:
This Zacatecas variation uses local cheeses—queso asadero and queso menonita—for a creamy, slightly elastic melt, and features Zacatecas longaniza (or similar regional chorizo) for a distinctive spicy, aromatic profile. Roasted poblano adds the mild heat and smoky flavor common in the Bajio region.

1. Preheat the oven to 425°F (220°C). If you prefer broiling for browning, have the broiler ready.
2. Roast the poblano: place over a gas flame or under the broiler, turning until evenly charred. Put in a heatproof bowl, cover with plastic wrap or a plate to steam 10 minutes, then peel, seed and dice the pepper.
3. Heat a 10–12 inch (25–30 cm) cast-iron or ovenproof skillet over medium heat and add the lard or oil. Add the longaniza (casing removed) and cook, breaking it up with a spoon, until fully cooked and browned, 6–8 minutes. Spoon off and reserve excess fat if more than 1 tbsp (15 ml); leave about 1 tbsp for flavor.
4. Add the chopped onion to the skillet and cook in the reserved fat until translucent, 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
5. Stir in the diced roasted poblano and dried oregano; cook 1–2 minutes to combine. Taste and season with salt and pepper.
6. Stir in the crema (or heavy cream) to loosen the mixture, then spread the meat-vegetable mixture evenly in the skillet.
7. Distribute the shredded queso asadero and queso menonita evenly over the top. Place the skillet in the preheated oven and bake until the cheese is fully melted and bubbling, 6–10 minutes. For a browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.
8. Remove from oven, sprinkle with chopped cilantro, and serve immediately with warm corn tortillas or totopos and lime wedges for squeezing.