Queso Fundido with Chorizo and Poblano

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 30 min · Pork · high-protein

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Ingredients

• 6 oz Mexican chorizo, casings removed
• 1 poblano pepper
• 1 white onion
• 1 garlic cloves
• 6 oz Oaxaca cheese, shredded
• 3 oz shredded Monterey Jack
• 6 corn tortillas
• 1 bunch cilantro
• 1 lime
• 1/2 tsp Mexican oregano

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Cook the chorizo in a 10-inch cast-iron skillet over medium 8 minutes, breaking it up, until browned and cooked through at 160F. Lift it out with a slotted spoon and pour off all but 1 tbsp of the fat.
2. Add the poblanos and onion, both cut in thin strips, and cook 6 minutes until they slump and take color at the edges. Add the sliced garlic and oregano for the last minute, then scrape the vegetables out with the chorizo.
3. Wipe the skillet, then pack in the Oaxaca and Jack cheeses and bake 8 to 10 minutes, just until melted and beginning to bubble at the rim. Take it out before the surface browns — past that point the cheese breaks and weeps oil.
4. Scatter the chorizo and peppers over the molten cheese and return to the oven for 2 minutes.
5. Warm the tortillas in a dry pan 20 seconds a side while the skillet rests.
6. Finish with cilantro and a squeeze of lime and serve straight from the pan, scooping cheese into tortillas at the table.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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