Riddle me this? What on earth is better than ooey, gooey, melted cheese served with tortillas chips? Not much in my book. Hence why we should all dig into this crazy amazing Queso Fundido for the upcoming big game.
If I see a fancy queso on a menu, it’s almost guaranteed that it’s coming to our table. It’s one of my weaknesses and I can’t say no. It all ends up working out perfectly because my other weakness, guacamole, goes excellent with this decadent dip!
During our last Palm Springs adventure we had the most sinfully delicious queso and I knew that it 100% had to be recreated at home. Loaded with poblano peppers and a handful of different California cheeses, it made for the most epic appetizer and it would be perfection on top of a plate of nachos.
The poblanos give the queso a subtle smokey finish and the variety of California cheeses that I used melt perfectly! Loaded with California Monterey Jack, California Pepper Jack and California Oaxaca cheeses, this queso fundido comes together perfectly!
Just in time for game day, I’m teaming up with the CA Milk Advisory Board to bring you this Poblano Queso Fundido.
Fair warning, you’ll want to eat this entire thing!!
- 2 poblano peppers
- 2 tablespoons California butter
- 1 yellow onion, finely chopped
- 2 tablespoons California milk
- 1 cup shredded California Monterey Jack cheese
- 1 cup shredded California Oaxaca cheese
- 2 cups shredded California Pepper Jack cheese
- Corn tortillas, for serving
- Optional toppings: chopped cilantro, halved cherry tomatoes, red onions and/or avocado
- Turn oven to broil.
- Place the poblano peppers on a sheet pan and cook directly under broiler, turning occasionally, until blackened on all sides, 6 to 8 minutes total. Remove from the oven. Once cool enough to handle, chop and set aside, skin on. Alternatively, you can char the Poblano peppers over an open flame on the stove.
- Preheat oven to 425°F. Heat the butter in a cast iron skillet oven medium-high heat.
- Add onion and roasted peppers to the skillet and cook until onion is softened, about 5 minutes.
- Shred the various cheeses and top the onion and pepper mixture with the cheese. Add the milk and stir everything to combine.
- Wrap the stack of tortillas in aluminum foil.
- Fill a roasting pan or baking dish halfway up with hot water. Place the skillet inside of the water bath and transfer to the oven.
- Place the tortillas on another rack in the oven. Bake until the cheese is melted and gooey, 20 to 25 minutes. Serve immediately with warm tortillas.