Roasted Poblano Queso Fundido
This Roasted Poblano Queso Fundido is made with roasted poblano peppers, melty Mexican cheese, and lots of flavor from white onion and garlic. The garlic is first used to infuse the oil, creating a rich foundation of flavor before the onions and poblano peppers are sautéed together. Layered with lots of cheese and made entirely on the stovetop, this queso fundido is perfect for warm-weather entertaining when you don't want to turn on the oven. Serve it with warm tortillas or tortilla chips for an easy appetizer that everyone will love.
prep time
30 minutes
cook time
30 minutes
Ingredients
4 large poblano peppers
3 tablespoons avocado oil
4 cloves garlic, peeled
2 cloves garlic, finely chopped
1 medium white onion, thinly sliced
3/4 teaspoon kosher salt
1/4 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
3 tablespoons avocado oil
4 cloves garlic, peeled
2 cloves garlic, finely chopped
1 medium white onion, thinly sliced
3/4 teaspoon kosher salt
1/4 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
Directions
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 steam for 10 minutes.
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.
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.
