This Roasted Poblano Queso Fundido is such a delicious Mexican appetizer made with melted cheese layered with smoky roasted poblanos, lightly golden onions, and lots of garlic. The poblanos add just enough warmth and depth without overpowering the creamy cheese. Served hot and bubbling straight to the table with warm corn tortillas or crispy tortilla chips, it's an easy appetizer for sharing.
I love making queso fundido at home because the ingredients are simple, but the flavor feels like something special. In this version, I roast the poblanos until their skins are charred, then cook them with onion and garlic before layering everything with Mexican melting cheese. It's rich and comforting, but the roasted peppers and aromatics keep it from feeling like just a big skillet of melted cheese.
If you have tried my Choriqueso or my Chile Verde con Queso, you'll recognize the same love for warm, melty cheese and bold Mexican flavors. It's an appetizer that's great to share with family and friends, especially when everyone is gathered for a fun event or special occasion.
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Check out other recipes featuring poblano peppers: Arroz Verde Poblano, Poblano Cream Soup, Espagueti Verde, and Bacon and Ground Beef Chiles Rellenos.
What is Queso Fundido?
Queso fundido translates to "melted cheese" or "molten cheese." It is a traditional Mexican appetizer made with melted cheese and served hot in a skillet, usually with warm corn tortillas or crispy tortilla chips for dipping.
While chorizo is a popular addition, queso fundido can be made with a variety of ingredients, such as mushrooms, squash, bell peppers, jalapeños or poblano peppers.
Ingredients & Substitutions
You only need a handful of ingredients to make this roasted poblano queso fundido, here are notes on some of the ingredients:
- Poblano Peppers: Poblanos are generally mild, but their heat can vary from pepper to pepper. Roasting brings out their naturally earthy, slightly sweet flavor while adding a subtle smokiness to the queso.
- Garlic: This recipe uses garlic in two ways. I first cook whole garlic cloves in the oil to gently infuse it with garlic flavor, then add finely chopped garlic later for a more noticeable garlic flavor. I like using both because it gives the finished queso more depth.
- Mexican Cheese: For queso fundido, choose a cheese that melts well. I like using Oaxaca, Chihuahua, Asadero, and Mexican Muenster, but I especially like to use a a combination of at least 2 of these cheeses in this recipe.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Roast the Poblanos: Roast the poblano peppers over an open flame, under the broiler, or on a hot skillet. For detailed directions check out this post: Simple Ways to Roast Green Chiles at Home.
- Set Peppers Aside: Transfer the peppers to a bowl and cover. Let them steam for about 10 minutes. This helps loosen the skins, making them easier to peel.
- Peel and Slice: Peel away the charred skins of the poblanos. Remove the stems and seeds, then slice the poblanos into thin strips.
- Infuse the Oil with Garlic: Heat in a cast-iron skillet over medium heat. Add the whole garlic cloves and cook, stirring occasionally, until they are softened and golden, about 7 to 8 minutes. Remove the garlic cloves with a slotted spoon and discard them.
- Cook the Onion: Add the sliced white onion to the garlic-infused oil. Cook, stirring occasionally, until the onion softens and the edges become lightly golden, about 5 minutes.
- Add Poblanos and Garlic: Stir in the sliced poblano peppers and chopped garlic. Season with the kosher salt and black pepper, then cook for about 1 minute, just until the garlic becomes fragrant. Transfer mixture to a bowl.
- Layer: Reduce the heat and sprinkle half of the shredded cheese evenly into the skillet. Top with half of the roasted poblano mixture, then add the remaining cheese. Finish with the remaining mixture.
- Melt the Cheese: Cover the skillet and cook for 4 to 6 minutes, or until the cheese is completely melted and bubbling. Serve.
Hint: If the cheese releases a little more oil than you'd like, gently blot the surface with a paper towel before serving.
Recommended for This Recipe
10-Inch Cast Iron Skillet
A cast iron skillet allows you to cook everything in the same pan and then take it straight to the table. I use a 10-inch skillet for this recipe, which gives you enough surface area for the cheese and roasted poblano mixture without spreading everything too thin.
How to Serve
Queso fundido is best served hot, right from the skillet, while the cheese is still melted and gooey. Place the skillet on a heat-safe trivet in the center of the table and let everyone enjoy.
I like serving it with warm corn tortillas, crispy tortilla chips, or even tostones. You can also serve it alongside:
- Chuck Roast Carne Asada
- Pan Seared Cilantro Lime Chicken
- Slow Cooker Crispy Chicken Tacos
- Flautas de Pollo or Crispy Pork Flautas
Storing and Reheating
This recipe is best eaten fresh, but if you have leftovers, let the it cool and transfer it to an airtight container. Refrigerate for up to 3 days.
To reheat, warm it gently in a skillet over low to medium-low heat until the cheese is melted again. You can also reheat smaller portions in the microwave in short intervals, stirring between each one.
Tips form My Kitchen
- Roast the poblanos well all over. That's what gives the peppers that smoky flavor and makes the skin easy to remove.
- Don't rinse the roasted poblanos. Rinsing them will wash away the roasted flavor.
- Serve it immediately. Queso fundido is at its best when the cheese is hot and stretchy.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Roasted Poblano Queso Fundido
Equipment
- Cast-Iron Skillet
- comal (or griddle)
Ingredients
- 4 large poblano peppers
- 3 tablespoons oil I prefer avocado oil or a mild-tasting olive oil
- 4 whole garlic cloves peeled
- 2 garlic cloves diced
- 1 medium white onion thinly sliced
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups shredded Mexican melting cheese such as Oaxaca, Chihuahua, Asadero, Mexican Muenster, or a combination
- Tortilla chips or warm corn tortillas, for serving
Instructions
- Roast the poblano peppers over an open flame, under a broiler, or on a hot skillet until charred on all sides. Transfer to a bowl and cover. Let them steam for 10 minutes for easier peeling.
- Once cool enough to handle, peel away the charred skin, remove the stems and seeds, and slice the peppers into thin strips.
- Heat the oil in a 10-inch cast-iron skillet over medium heat.
- Add the whole garlic cloves and cook, stirring occasionally, until softened and golden, about 7 to 8 minutes.
- Remove the garlic with a slotted spoon and discard.
- Add the sliced white onion to the garlic-infused oil and cook, stirring occasionally, until softened and lightly golden around the edges, about 5 minutes.
- Stir in the poblano strips and chopped garlic. Season with the salt and black pepper. Cook for 1 minute, until fragrant.
- Transfer the mixture to a bowl.
- Reduce the heat to medium-low. Sprinkle half of the shredded cheese evenly into the skillet.
- Top with the poblano-onion mixture, then sprinkle with the remaining cheese.
- Finish with the remaining poblano-onion mixture. Cover the skillet and cook until the cheese is melted and bubbly, about 4 to 6 minutes.
- Remove from the heat and serve immediately with tortilla chips or warm tortillas.
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