There’s not much to dislike about queso fundido. Bubbly, melty cheese, spicy chorizo, and earthy, roasted poblanos. I guess there is, in fact, nothing, to dislike about queso fundido.
I love ordering this as an appetizer in Mexican restaurants, but I’ve never made it myself, which is why I decided it would be perfect 30 by 30 territory. It’s certainly nothing fancy or difficult, but it’s so tasty and quick. Wrapped with in some warmed tortillas, you have a fabulous snack or appetizer, or even a meal.
I didn’t use exact measurements for the recipe since I was only making it for the two of us. I definitely used more chorizo, proportionately, but that was A-OK with us. I may have overbrowned it, though (shhh).
This was delicious, of course. Although I know I’ll make it again, I have to hope it’s not *too* often because I show no restraint when it comes to queso fundido…and it’s not exactly the lightest recipe.
Since I didn’t use precise measurements and the recipe that inspired me did, here’s the link to the recipe from The Homesick Texan.
30 by 30: Queso Fundido