Smoked Queso Fundido

How to Make Smoked Queso Fundido

1. 1

   Step 1: Preheat smoker and char the vegetables

   Preheat your smoker to 250°F (120°C). Place whole poblano peppers and the halved onion (cut-side down) directly on the smoker grates and smoke until the skins are blistered and lightly blackened, about 15–20 minutes depending on your smoker.

   For this step

   • 2 mediumPoblano peppers
   • 1 mediumYellow onion
2. 2

   Step 2: Cook chorizo and garlic

   While the vegetables smoke, heat a medium skillet over medium heat and add the chorizo, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes, then stir in the minced garlic for the last minute and remove from heat, draining off excess fat if desired.

   For this step

   • 8 ozMexican chorizo (uncased)
   • 2 clove(s)Garlic cloves, minced
   
3. 3

   Step 3: Peel, chop and season the roasted veggies

   When poblanos and onion are blistered, remove them from the smoker and let cool slightly. Peel off loose skins, discard seeds from the poblanos, and chop the peppers and onion; transfer to a bowl and toss with smoked paprika and kosher salt to taste.

   For this step

   • 1 tspSmoked paprika
   • 1 tspKosher salt
   
4. 4

   Step 4: Assemble in a cast-iron skillet

   Stir the chopped roasted peppers and onions into the cooked chorizo, then spread the mixture evenly in a 10–12 inch cast-iron skillet. Scatter the shredded Oaxaca and Monterey Jack evenly over the top, pressing a little so the cheese contacts the filling.

   For this step

   • 2 cupsShredded Oaxaca cheese
   • 2 cupsShredded Monterey Jack cheese
   
5. 5

   Step 5: Smoke until bubbly and melted

   Return the skillet to the smoker set to 225–250°F (107–120°C) and smoke until the cheese is fully melted, silky and bubbling at the edges, about 20–30 minutes. Remove from the smoker and immediately squeeze lime juice over the top to brighten the flavors.

   For this step

   • 1 tbspLime juice
   
6. 6

   Step 6: Garnish and serve hot

   Sprinkle chopped cilantro over the hot queso fundido and serve straight from the skillet with tortilla chips, warm flour tortillas, or grilled bread. For best presentation, keep it warm on a low burner and skim any excess oil from the surface if you prefer a less greasy dip.

   For this step

   • 1/4 cupFresh cilantro, chopped
   

1. Preheat your smoker to 250°F (120°C). Place whole poblano peppers and the halved onion (cut-side down) directly on the smoker grates and smoke until the skins are blistered and lightly blackened, about 15–20 minutes depending on your smoker.
2. While the vegetables smoke, heat a medium skillet over medium heat and add the chorizo, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes, then stir in the minced garlic for the last minute and remove from heat, draining off excess fat if desired.
3. When poblanos and onion are blistered, remove them from the smoker and let cool slightly. Peel off loose skins, discard seeds from the poblanos, and chop the peppers and onion; transfer to a bowl and toss with smoked paprika and kosher salt to taste.
4. Stir the chopped roasted peppers and onions into the cooked chorizo, then spread the mixture evenly in a 10–12 inch cast-iron skillet. Scatter the shredded Oaxaca and Monterey Jack evenly over the top, pressing a little so the cheese contacts the filling.
5. Return the skillet to the smoker set to 225–250°F (107–120°C) and smoke until the cheese is fully melted, silky and bubbling at the edges, about 20–30 minutes. Remove from the smoker and immediately squeeze lime juice over the top to brighten the flavors.
6. Sprinkle chopped cilantro over the hot queso fundido and serve straight from the skillet with tortilla chips, warm flour tortillas, or grilled bread. For best presentation, keep it warm on a low burner and skim any excess oil from the surface if you prefer a less greasy dip.