Description
Roasted Poblano Queso Fundido is a rich, creamy cheese dip that brings together the smoky flavor of roasted poblano peppers with melted Oaxaca and Monterey Jack cheeses, creating a delightful appetizer for any occasion. This crowd-pleaser is perfect for game day snacks or as a delicious starter at parties. Paired with freshly fried tortilla chips or served as a topping for tacos, this versatile dish will have everyone coming back for seconds. Easy to prepare and customizable to your taste, Roasted Poblano Queso Fundido is sure to impress family and friends alike.
Ingredients
Scale
- 2 whole poblano peppers
- 10–12 corn tortillas
- 2 cups shredded Oaxaca cheese
- 2 cups shredded Monterey Jack cheese
- 6 cups vegetable oil (for frying)
- Fresh salsa (made from tomatoes, red onion, jalapeño, cilantro, and lime)
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- Kosher salt
Instructions
- Roast the poblano peppers over an open flame or under the broiler until the skin is fully blackened. Place them in a covered bowl to steam for 30 minutes.
- Remove the skins, seeds, and core from the cooled peppers, then dice them.
- Cut corn tortillas into wedges and heat vegetable oil in a deep pot to 350°F. Fry tortilla wedges until golden brown and crisp; drain on paper towels and sprinkle with salt.
- In a cast iron skillet, heat olive oil over medium-high heat. Sauté minced garlic until fragrant, add diced poblanos, then spread shredded cheeses on top.
- Cook briefly until cheese begins to melt, then broil until bubbly and golden brown.
- Serve immediately topped with fresh salsa alongside tortilla chips.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying/Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg