Cooking Lucid
Queso Fundido
Bubbling melted Oaxaca and Chihuahua cheese with sautéed chorizo, roasted poblano strips, and a splash of tequila. Scoop it up with warm flour tortillas — pure melted cheese bliss.
Prep 10 min
Cook 15 min
Total 25 min
Serves 6
Ingredients
Step 1 — Cook the chorizo and peppers
- 8 oz Mexican chorizo (casings removed)
- 2 poblano peppers (roasted, peeled, sliced)
- 1 small white onion (diced)
Step 2 — Melt the cheese
- 8 oz Oaxaca cheese (shredded)
- 8 oz Chihuahua or Monterey Jack cheese (shredded)
- 2 tbsp tequila (optional)
- Flour tortillas (warmed)
- Salsa roja
Instructions
- 1
Cook the filling
Cook chorizo in a cast-iron skillet over medium heat, breaking it up, until browned and cooked through. Add onion and poblano strips, cook 3 minutes. Drain excess fat.
- 2
Melt the cheese
Reduce heat to low. Sprinkle both cheeses evenly over the chorizo mixture. Cover and cook 5–7 minutes until cheese is fully melted and bubbling. Drizzle with tequila if using.
- 3
Serve
Serve immediately in the skillet with warm flour tortillas and salsa roja for scooping.
Nutrition per serving: 340 cal · 20g protein · 6g carbs · 26g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
