Give me melted cheese in any form and I’ll probably devour it. Combine it with beer, spicy chorizo, roasted poblanos, garlic, tomatoes, onions, and cilantro, and it doesn’t stand a chance. I’m like a hoover vaccuum when you put Fundido in front of me. Seriously, any semblance of that delicious Mexican dip will be gone in seconds. It’s actually one of my most impressive talents.
Ok, it’s not really one of my most impressive talents (thankfully) but it is kind of shocking to see a 5 foot tall girl house an entire skillet of oozing cheese.
But just look at that. You wouldn’t want to share, either.
Chorizo Fundido is not for the faint of heart. It’s greasy, like the way that the grease creates little pools on the best pepperoni pizzas. It’s insanely cheesy. It’s in no way healthy, but it is so worth it.
And I mean, it’s got “Fun” in the name. It’s a FUN Mexican fondue. If you’re not saying to yourself right now, “I have to make this for my upcoming Super Bowl party!” then I just don’t know how else to convince you.
Maybe this picture of James scooping up some Fundido will finally make your mind up. The strands of cheese connecting the dip to the chip broke JUST BEFORE I took this picture, by the way. Of course.
It still looks delicious though. Because it is delicious. If you wind up making this for your next party, feel free to whip up an extra batch for yours truly and air mail it to me.
- 2 poblano peppers
- 1/2 lb chorizo, casings removed (or if you can only find pre-cooked, just chop it up)
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 1 tomato, diced
- 8 oz Corona (or other Mexican beer)
- 1/4 cup all-purpose flour
- 8 oz cheddar cheese, shredded
- 8 oz pepper jack cheese, shredded
- 8 oz mozzarella cheese, shredded
- Chopped fresh cilantro, for topping
- Pickled, sliced jalapenos, for topping
- Tortilla chips, for serving
- Roast the poblanos directly over an open flame or under the broiler, turning frequently until the skin is completely black and blistered.
- Place the roasted poblanos in a bowl and cover with plastic wrap. Let cool for 15 minutes, and then peel off the skin. Cut the pepper flesh into small strips and set aside.
- In a large skillet, cook the chorizo over medium heat, breaking it up as you stir. Once the meat is cooked, transfer the chorizo to a paper-towel lined plate to absorb excess grease and drain off all but a teaspoon of the grease from the pan.
- Add the onion and garlic, and cook on low until the onion is translucent, stirring occasionally. Add in the tomatoes and roasted poblanos and cook for a minute. Pour in the corona and bring to a boil.
- In a large bowl, combine the three cheeses and the flour. Toss until all of the cheese is coated in the flour. Add a handful at a time to the skillet, stirring until completely melted, and then add more, until all of the cheese has been melted. Add the chorizo back in and mix together.
- Top with cilantro and jalapenos and serve warm.
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