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Delicious Loaded Queso Fundido Dip Recipe with Chorizo and Roasted Poblano

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A rich, melty, and spicy queso fundido dip featuring smoky roasted poblano peppers, spicy chorizo, and a blend of stretchy cheeses, perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo
  • 2 large poblano peppers, roasted and diced
  • 4 ounces cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Oaxaca cheese (or mozzarella as substitute)
  • 1/4 cup finely chopped white onion
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 small jalapeño, diced (optional)
  • 1 teaspoon fresh lime juice
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Tortilla chips or warm flour tortillas for serving

Instructions

  1. Roast the poblano peppers over a gas burner or under the oven broiler for about 15 minutes, turning occasionally until the skin is charred and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes.
  2. Peel off the charred skin from the poblanos, remove seeds if desired, and dice into small pieces.
  3. Heat olive oil in a skillet over medium heat. Add chorizo, breaking it up with a spoon, and cook for 8-10 minutes until browned and cooked through. Drain excess fat if necessary and transfer chorizo to a bowl.
  4. In the same skillet, sauté chopped onion and minced garlic for 2-3 minutes until softened and fragrant.
  5. Add roasted poblano and cooked chorizo back to the skillet with onions and garlic, stirring to combine.
  6. Add softened cream cheese to the skillet and stir until melted and creamy.
  7. Mix in shredded Monterey Jack and Oaxaca cheeses until evenly combined but not melted.
  8. Stir in fresh lime juice, chopped cilantro, salt, and pepper to taste.
  9. Transfer the mixture to an oven-safe dish or use the ovenproof skillet. Place under a preheated broiler for 5-7 minutes until the cheese is bubbling and golden brown on top. Watch closely to avoid burning.
  10. Serve immediately, garnished with extra cilantro or jalapeño if desired, with tortilla chips or warm flour tortillas.

Notes

Roast poblanos properly to get smoky flavor; peel skin after steaming under plastic wrap. Cook chorizo on medium heat to avoid burning spices. Stir cream cheese in at low heat before adding shredded cheeses to avoid lumps. Watch cheese closely under broiler to prevent burning. For gluten-free, serve with corn tortilla chips. For dairy-free, use plant-based cream cheese and vegan melting cheese but texture will vary.

Nutrition

Keywords: queso fundido, chorizo dip, roasted poblano, cheese dip, Mexican appetizer, spicy dip, party dip

Find it online: https://ariaappetite.com/delicious-loaded-queso-fundido-dip-recipe-with-chorizo-and-roasted-poblano/