Rick Bayless's Queso Fundido

Get ready to indulge in the rich, gooey goodness of Rick Bayless's Queso Fundido, a show-stopping Mexican-inspired appetizer that’s perfect for any gathering. This irresistible dish layers smoky roasted poblano peppers, savory chorizo, sautéed onions, and garlic with melty Oaxaca or Monterey Jack cheese, all baked to golden, bubbly perfection. With just 15 minutes of prep time and bold, authentic flavors, this queso fundido is a guaranteed crowd-pleaser. Top it off with fresh cilantro for a burst of freshness, and serve it warm alongside tortillas or tortilla chips for dipping. Whether you’re hosting a game day party or craving something indulgent, this easy-to-make queso fundido is the ultimate comfort food.

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 8 ounces Chorizo sausage
• 1 large Poblano pepper
• 1 small White onion
• 2 Garlic cloves
• 3 cups Shredded Oaxaca or Monterey Jack cheese
• 2 tablespoons Fresh cilantro
• 1 tablespoon Vegetable oil
• 0.5 teaspoons Salt
• 1 package Tortillas or tortilla chips (for serving)

Directions

Step 1

Preheat your oven broiler to high. Line a baking sheet with aluminum foil.

Step 2

Place the poblano pepper on the prepared baking sheet and broil for 5-7 minutes per side, or until the skin is blackened and blistered. Remove from the oven and transfer to a bowl. Cover with plastic wrap and let it steam for 10 minutes.

Step 3

While the poblano is steaming, finely dice the onion and mince the garlic cloves.

Step 4

In a skillet over medium heat, add the vegetable oil. Remove the chorizo sausage from its casing (if applicable) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer the cooked chorizo to a plate and set aside.

Step 5

In the same skillet, add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes. Remove from heat.

Step 6

After steaming, peel the blackened skin off the poblano pepper. Remove the stem and seeds, then dice the flesh into small pieces.

Step 7

Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the shredded Oaxaca or Monterey Jack cheese, cooked chorizo, sautéed onions and garlic, and diced poblano pepper. Stir to combine.

Step 8

Transfer the cheese mixture to an oven-safe baking dish or skillet. Spread it into an even layer and bake for 10-12 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the dish from the oven and sprinkle with fresh cilantro. Serve immediately with warm tortillas or tortilla chips for dipping.

Nutrition Facts

Serving size	(1023.4g)

Amount per serving	% Daily Value*
Calories	3140.1

Total Fat 216.4g	0%
Saturated Fat 105.0g	0%
Polyunsaturated Fat 8.4g
Cholesterol 501.7mg	0%
Sodium 8381.0mg	0%
Total Carbohydrate 147.9g	0%
Dietary Fiber 13.5g	0%
Total Sugars 12.9g
Protein 157.6g	0%

Vitamin D 72.0IU	0%
Calcium 2666.5mg	0%
Iron 14.4mg	0%
Potassium 968.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 19.9%

Carbs: 18.7%