Why You’ll Love this Smoky Chorizo Queso Fundido
While regular queso is delicious, this smoky chorizo version takes things to an entirely different level of flavor complexity. I’m talking about charred poblanos that bring deep, earthy heat, spicy chorizo that adds richness, and two melty cheeses creating the perfect creamy base.
It’s comfort food that actually has layers of sophisticated taste.
What Ingredients are in Smoky Chorizo Queso Fundido?
This smoky chorizo queso fundido brings together a handful of ingredients that might seem simple on paper, but trust me, they create magic when combined. The secret lies in choosing quality ingredients and understanding how each one contributes to the final dish – from the heat of the poblanos to the richness of the chorizo.
- 5 large poblano chiles
- 1 1/4 lbs chorizo sausage links, casings removed (about 8 links)
- 5 large garlic cloves, chopped
- 24 green onions, chopped
- 2 1/2 cups chopped fresh cilantro
- 1 1/4 lbs Monterey Jack cheese, coarsely grated (about 5 cups)
- 1 1/4 lbs mozzarella cheese, coarsely grated (about 5 cups)
- 2 1/2 tablespoons cornstarch
- 2 cups low-sodium chicken broth
Now, let’s talk about a few key points that can make or break this recipe. First, don’t even think about using pre-shredded cheese – it has anti-caking agents that will make your queso grainy and sad. Grate your own Monterey Jack and mozzarella for the smoothest, most luxurious texture.
The cornstarch might seem like a small detail, but it’s your insurance policy against a broken, oily mess. And when it comes to chorizo, you want the Mexican variety, not the Spanish kind – they’re completely different animals, and the Mexican version gives you that perfect spicy, fatty richness this dish craves.
How to Make this Smoky Chorizo Queso Fundido
Making this smoky chorizo queso fundido is like conducting a delicious orchestra – timing matters, but it’s not rocket science. Start by charring those 5 large poblano chiles directly over a gas flame or under the broiler until they’re blackened all over, looking like they’ve been through a campfire. Pop them into a paper bag for 10 minutes to steam (this makes peeling so much easier, trust me), then peel, seed, and coarsely chop them.
While that’s happening, grab your largest skillet and sauté the 1 1/4 pounds of chorizo with 5 chopped garlic cloves over medium-high heat for about 20 minutes, breaking up the sausage as it browns. The kitchen will smell absolutely incredible at this point. Add those 24 chopped green onions and stir until they wilt, about 5 minutes, then remove from heat and mix in the 2 1/2 cups of fresh cilantro and your chopped poblanos.
Now comes the cheese magic, and this is where people usually panic, but don’t. Toss both the 1 1/4 pounds of Monterey Jack and 1 1/4 pounds of mozzarella with 2 1/2 tablespoons of cornstarch in a large bowl until everything’s coated – this step prevents the cheese from seizing up on you. Bring 2 cups of low-sodium chicken broth to a simmer in a large pot over medium-high heat, then add the cheese mixture one cupful at a time, whisking constantly until each addition is almost melted before adding the next. Yes, this requires patience, but rushing it will give you a stringy disaster instead of silky perfection. Once all the cheese is melted and smooth, remove from heat and stir in your gorgeous chorizo mixture. If it looks too thick, thin it out with more broth, adding 1/4 cup at a time until you reach that perfect dippable consistency. Season with salt and pepper, transfer to your serving bowl, and watch it disappear with tortilla chips. For an elevated presentation that keeps everything warm throughout your gathering, consider serving this melted masterpiece in a cast iron dutch oven that doubles as both cookware and serving vessel.
Smoky Chorizo Queso Fundido Substitutions and Variations
Sometimes you’ll find yourself staring into the fridge at 6 PM, realizing you’re missing half the ingredients for this queso but craving it anyway – and that’s perfectly fine because this recipe is basically a choose-your-own-adventure book.
I swap poblanos for jalapeños when I’m feeling lazy, substitute Italian sausage for chorizo, or use whatever cheese blend looks good.
What to Serve with Smoky Chorizo Queso Fundido
The beauty of queso fundido lies in its ability to transform whatever you dip into it into something extraordinary, but let’s be honest – you can’t just grab any old chip and call it a day. I prefer thick, sturdy tortilla chips that won’t snap under pressure.
Warm flour tortillas work beautifully too, especially for scooping up those chunky chorizo bits.
Final Thoughts
When you’re standing in your kitchen with this bubbling bowl of cheesy, smoky perfection, you’ll understand why queso fundido has earned its place as the ultimate crowd-pleaser. I can’t think of anything that brings people together quite like melted cheese and spicy chorizo.
This recipe transforms simple ingredients into something absolutely magical.
