Queso Fundido: Bubbling Mexican Melted Cheese Skillet with Chorizo and Poblano

Roast the poblano directly over a gas flame or under the broiler, turning, until the skin is blackened all over, about 6 minutes. Seal in a bowl with a plate for 10 minutes, then peel, seed and cut into thin strips.

Serves 6

Ingredients

• 8 oz fresh Mexican chorizo, casings removed
• 1 poblano pepper
• 1/2 white onion, finely chopped
• 2 garlic cloves, minced
• 8 oz Oaxaca cheese, shredded (or low-moisture mozzarella)
• 8 oz Chihuahua or Monterey Jack cheese, shredded
• 1 tbsp all-purpose flour
• 1/4 cup Mexican lager or whole milk
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• 12 small flour or corn tortillas, warmed
• Tortilla chips, for serving

Instructions

1. Roast the poblano directly over a gas flame or under the broiler, turning, until the skin is blackened all over, about 6 minutes. Seal in a bowl with a plate for 10 minutes, then peel, seed and cut into thin strips.
2. Heat the oven to 400°F (200°C).
3. In an 8-inch cast-iron skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and crisp at the edges, about 6 minutes. Transfer to a plate, leaving about 1 tablespoon of fat in the pan.
4. Add the onion to the skillet and cook for 3 minutes until soft, then add the garlic and poblano strips and cook 1 minute more.
5. Toss both shredded cheeses with the flour in a bowl; the flour keeps the melted cheese smooth and stretchy instead of greasy.
6. Scatter the cheese over the onions and poblano in the skillet, pour the lager or milk over the top, and spoon two-thirds of the chorizo over the cheese.
7. Bake for 10 to 12 minutes, until the cheese is fully melted and bubbling at the edges. Switch to the broiler for 1 to 2 minutes to blister the top.
8. Top with the remaining chorizo and the cilantro and squeeze a little lime over everything. Bring the skillet straight to the table and serve immediately, scooping into warm tortillas or onto chips while the cheese still stretches.
9. Queso fundido, literally 'melted cheese', comes from the ranching country of northern Mexico, where it was cooked over coals in a clay dish at cookouts and served as the opening act before grilled meats. It differs from Tex-Mex queso dip in that it is pure stretchy cheese rather than a sauce, meant to be eaten within minutes from the hot pan. For a Halloween party it makes a dramatic, bubbling, cauldron-like starter that disappears before it has a chance to cool.

Nutrition (estimated, per serving)

• Calories: 420 kcal
• Protein: 24g
• Fat: 30g
• Carbohydrates: 16g
• Fiber: 2g
• Sugar: 2g
• Sodium: 920mg