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 perfectly 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 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 cheeses that I used melt perfectly! Loaded with Monterey Jack, Pepper Jack and Oaxaca cheeses, this queso fundido comes together perfectly!
- 2 poblano peppers
- 2 tablespoons butter
- 1 yellow onion, finely chopped
- 2 tablespoons milk
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese
- 2 cups shredded Pepper Jack cheese
- Freshly fried tortilla chips for serving
- Cilantro for garnish
- Turn oven to broil.
- Place the poblano peppers on a sheet pan and cook directly under the 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.
- Adjust oven to 425°F.
- Heat the butter in a cast iron skillet over 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.
- 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. Bake until the cheese is melted and gooey, 20 to 25 minutes. Remove the skillet from the water bath and serve immediately with salsa, guacamole and fresh chips.