Queso Fundido with Chorizo

Ingredients

• 170 g (6 ounces)Mexican chorizo, casing removed and broken into pieces
• 113 g (4 ounces)mushrooms, chopped (crimini, portobello or your favourite)
• 2.5–5 ml (½–1 teaspoon)chipotle powder or ancho chilli powder, depending on your preferred spice level
• To tastesalt and pepper
• 2poblano peppers, roasted until blackened in the oven or with a kitchen torch
• 200–300 g (2–3 cups)Sargento Mexican shredded cheese, depending on the pan size
• To tastechopped coriander and lime wedges, for garnish

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Brown the chorizo

   Cook the chorizo in a cast-iron pan over medium-high heat until browned. Transfer it to a plate.

3. 3

   Cook the mushrooms

   Add the mushrooms, chipotle powder, salt and pepper to the same pan. Sauté until the mushrooms are tender, then set them aside.

4. 4

   Add the cheese

   Peel the skin from the poblano peppers, remove the seeds and roughly chop them. Add the browned chorizo, poblanos and shredded cheese to the pan with the mushrooms. Bake for about 15–20 minutes, until the cheese has melted.

5. 5

   Garnish and serve

   Take the pan out of the oven. Garnish with coriander and a squeeze of lime, then serve with tortilla chips.

What is queso fundido?

Queso fundido is a Mexican-inspired dish of melted cheese served hot for dipping or scooping. This version layers in browned chorizo, roasted poblano and chipotle-seasoned mushrooms for a savoury, smoky combination.

The cheese melts around the other ingredients in the pan, so each scoop gets a mix of gooey cheese and hearty toppings. Serve it straight from the oven while it is still warm and fluid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 14g protein, 4g carbs, 18g fat.

The cheese and chorizo provide most of the fat and protein, while the mushrooms and peppers contribute a smaller share of the carbohydrates. Serve a modest scoop with fresh vegetables or a salad alongside the tortilla chips to add variety to the plate.

Build flavour in the pan

Chorizo: Browning it first gives it colour and releases flavour into the pan. Set it aside while the mushrooms cook in the same pan.

Mushrooms: Sauté them until tender before adding the cheese. Chipotle or ancho chilli powder seasons them; use the lower amount for a milder result.

Roast and prepare the poblanos

Poblanos: Roast the peppers until their skins are blackened, either in the oven or with a kitchen torch. Let them cool enough to handle, then peel, deseed and roughly chop them as directed.

The peppers are added to the pan with the cooked chorizo and mushrooms, so their roasted flavour is spread through the cheese rather than left in large pieces.

Know when the cheese is ready

Bake the assembled mixture at 175°C (350°F) for about 15–20 minutes. Look for melted cheese throughout; the recipe does not call for browning the top.

The pan will be hot when it comes out of the oven, and the cheese will firm as it cools. Bring it to the table promptly for the easiest dipping.

Choose the right amount of cheese

The recipe gives a range of 2–3 cups, or about 200–300 g, to suit different pan sizes. Use enough to cover the toppings and melt around them without overflowing the pan.

A cast-iron pan works for both cooking the chorizo and baking the dip. If using a different oven-safe pan, keep the mixture in that pan for the baking step.

Serve it while warm

Set out tortilla chips for scooping, along with lime wedges and chopped coriander for garnish. A squeeze of lime adds a fresh contrast to the rich cheese and chorizo.

For a fuller spread, serve the dip alongside fresh vegetables or a crisp salad. Keep the pan on a heatproof surface and let everyone serve themselves.

Recipe notes & tips

• Remove the chorizo once it is browned so it does not overcook while the mushrooms sauté.
• Chop the mushrooms and roasted poblanos fairly evenly so they are easy to scoop with the cheese.
• Start with ½ teaspoon of chilli powder and add more only if you want a spicier dip.
• Use an oven-safe pan for the final bake.
• Serve the dip as soon as the cheese has melted, with the lime wedges and tortilla chips ready.

Variations

• Milder seasoning: Use ancho chilli powder or start with the lower amount of chipotle powder.
• More heat: Add the full teaspoon of chipotle powder for a spicier result.
• Different mushrooms: Use crimini, portobello or another favourite variety, as suggested in the recipe.
• Extra garnish: Add more chopped coriander and lime at the table.
• Adjust the cheese: Use 2 cups for a smaller pan or 3 cups for a larger pan, as the recipe suggests.

Common mistakes to avoid

• Crowding the pan with unbrowned chorizo: Cook it until browned first, then transfer it to a plate.
• Adding the mushrooms too late: Sauté them with the seasoning until tender before assembling the dip.
• Leaving the poblano skins on: Peel away the blackened skins before chopping the peppers.
• Adding the seeds: Remove the poblano seeds before roughly chopping the peppers.
• Baking by the clock alone: Check that the cheese has melted, whether that takes 15 or 20 minutes.

How to store

Cool leftovers, transfer them to a covered container and refrigerate for up to 3 days. Reheat gently in an oven-safe dish until the cheese is melted and hot; the texture may be thicker after chilling.

Frequently asked questions