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Roasted Poblano Queso Fundido

Roasted Poblano Queso Fundido

by Gemma Aguayo-Murphy
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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mexican
Servings 8
Calories 230 kcal

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.

Notes

If the queso fundido seems too oily after melting, gently blot the surface with a paper towel to remove any excess oil before serving.

Nutrition

Serving: 120gCalories: 230kcalCarbohydrates: 5gProtein: 13gFat: 18gSaturated Fat: 7gCholesterol: 37mgSodium: 590mgPotassium: 170mgFiber: 1gSugar: 2gVitamin A: 260IUVitamin C: 20mgCalcium: 310mgIron: 0.2mg
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