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Flavorful Viral Smoked Queso Fundido with Chorizo and Poblano

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A smoky, cheesy dip featuring chorizo and roasted poblano peppers, perfect for parties and gatherings with bold, melty flavors.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo, casing removed
  • 2 medium poblano peppers, roasted, peeled, and diced
  • 1 cup shredded Oaxaca cheese (or mozzarella as substitute)
  • 1 cup shredded Chihuahua cheese (or Monterey Jack)
  • Optional: ½ cup shredded sharp cheddar cheese
  • ½ cup finely chopped white onion
  • 2 cloves garlic, minced
  • A small handful fresh cilantro, chopped
  • 1 small jalapeño, finely diced (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Hickory or mesquite wood chips, soaked for 30 minutes

Instructions

  1. Roast the poblano peppers over an open flame or under a broiler until the skin blisters and chars, about 5-7 minutes per side.
  2. Place roasted poblanos in a sealed bowl or plastic bag to steam for 10 minutes, then peel off the skin, remove seeds, and dice.
  3. Heat olive oil in a cast iron skillet over medium heat. Add chorizo, breaking it up with a spoon, and cook for 6-8 minutes until browned and cooked through. Remove excess fat if necessary but keep some for flavor.
  4. Add chopped onion, minced garlic, and diced jalapeño (if using) to the skillet. Sauté for 3-4 minutes until onion is translucent and fragrant.
  5. Add diced roasted poblanos to the skillet and stir well. Cook together for 2 minutes to blend flavors. Remove from heat.
  6. Preheat smoker to 225°F (107°C) and add soaked wood chips for smoke.
  7. In a cast iron skillet or oven-safe dish, layer the chorizo and pepper mixture evenly. Sprinkle shredded cheese blend (2 cups total) over the top, spreading to cover the filling.
  8. Place skillet in smoker and smoke for 25-30 minutes, or until cheese is fully melted and bubbling with golden edges.
  9. Remove from smoker carefully. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro.
  10. Serve warm immediately with tortilla chips, warm tortillas, or sliced crusty bread.

Notes

If you don’t have a smoker, bake in a preheated oven at 375°F (190°C) for 15-20 minutes or broil carefully to get golden cheese edges. Avoid pre-shredded cheese for better meltiness. Keep some fat from chorizo for flavor but drain excess to avoid greasiness. Smoking low and slow yields best results. Use a cast iron skillet for even heat retention. Optionally finish under broiler for 1-2 minutes for extra char.

Nutrition

Keywords: queso fundido, smoked queso, chorizo dip, poblano peppers, party appetizer, smoky cheese dip, Mexican cheese dip

Find it online: https://twirltaste.com/flavorful-viral-smoked-queso-fundido-with-chorizo-and-poblano-recipe-easy-and-perfect-for-parties/