Queso Fundido

Name: Queso Fundido
Yield: 4 Servings
Ingredients: 1 poblano chile; 2 teaspoons vegetable oil; 4 ounces fresh chorizo, casing removed; 2 teaspoons hot sauce (such as Valentina or Cholula); ½ teaspoon powdered adobo seasoning; 6 ounces shredded queso Chihuahua; 2 scallions, chopped; ½ cup chopped cilantro; Lime wedges and warm tortillas (for serving)

Photography by Peden + Munk

January 28, 2016

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Peden + Munk

At Minero, Chef Sean Brock uses Chihuahua cheese for this, which is a Mexican melting type, but it can be hard to find unless you have a Latin foods store nearby. If that’s the case, use Monterey Jack. Not the same, but still crazy good!

Recipe notes

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