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Queso Fundido with Fire Roasted Poblano Peppers

Queso Fundido {with Fire Roasted Poblano Peppers}

Libby with Lemony Thyme


  • 2 fire roasted poblano peppers skins and seeds removed
  • 1 tsp. olive oil
  • 1 medium onion diced
  • 2 jalapenos diced seeds removed
  • 2 smoked chorizo sausage links diced
  • 8 ounces Queso Chihuahua cubed
  • 4 ounces Monterey Jack Cheese shredded
  • 1 scallion thinly sliced
  • 1 Roma tomato diced
  • fresh cilantro
  • Tortilla chips


  • Fire roast poblano peppers over open flame or under broiler until well blackened on all sides. Place in a small bowl and cover for 5 minutes. Run under cool water, rinsing away black pieces. Cut out and discard stems and seeds. Dice.
  • Heat olive oil in medium cast iron skillet or other sauté pan over medium heat. Add diced poblano, onion and jalapenos. Sauté about 5 minutes; add in diced chorizo and cook another 5-10 minutes until onion is tender.
  • Add in cheese and stir until melted. Remove from heat and top with scallion, diced tomato and fresh cilantro. Serve with tortilla chips.