Chorizo Queso Fundido

  • Author: Morgan
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes


  • 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


  1. Roast the poblanos directly over an open flame or under the broiler, turning frequently until the skin is completely black and blistered.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top with cilantro and jalapenos and serve warm.