Smoked Queso Fundido

Name: Smoked Queso Fundido
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 medium Poblano peppers; 1 medium Yellow onion; 8 oz Mexican chorizo (uncased); 2 clove(s) Garlic cloves, minced; 2 cups Shredded Oaxaca cheese; 2 cups Shredded Monterey Jack cheese; 1 tsp Smoked paprika; 1 tsp Kosher salt; 1 tbsp Lime juice; 0.25 cup Fresh cilantro, chopped

Smoked Queso Fundido is a party-ready, melty cheese dip with charred poblano, crumbled chorizo, and a deep smoky finish from the smoker. Serve it bubbling from a cast-iron skillet with tortilla chips or warm flour tortillas for a show-stopping appetizer.

0.0(0 reviews)

Prep: 20m · Cook: 60m · Total80 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

Poblano peppers

A large mild-to-medium Mexican chile with a deep green color and an earthy, slightly smoky flavor; when dried it is called ancho. Poblanos are commonly roasted and peeled for stuffing (chiles rellenos) or chopped into salsas and stews. You’ll find them at Hispanic markets and many supermarkets when in season; if unavailable, use Anaheim peppers for size and mild heat or a poblano-equivalent plus a pinch of smoked paprika for extra depth.

Ingredient Spotlight

Mexican chorizo (uncased)

Fresh, uncased Mexican chorizo is a raw, crumbly sausage (usually pork) seasoned with ground chiles, vinegar and spices, distinct from the cured, sliced Spanish chorizo. It has a tangy, spicy, and sometimes smoky profile and must be cooked through before eating. Look for it in Latin grocery stores or the refrigerated sausage case; as a substitute use spicy bulk breakfast sausage or ground pork with added chili powder, smoked paprika and a splash of vinegar.

Ingredient Spotlight

Shredded Oaxaca cheese

Oaxaca is a semi-soft Mexican cheese made in a stretched-curd (string) style similar to mozzarella; it melts beautifully and has a mild, slightly tangy, milky flavor. It’s a staple in Mexican dishes like quesadillas and enmoladas and is sold shredded or in balls/strings at Hispanic markets and some supermarkets. If you can’t find it, use low-moisture mozzarella or a mild Monterey Jack for similar melting and mild flavor.

Jake's note

"This version leans on smoker flavor rather than liquid smoke — perfect for backyard gatherings or game-day spreads. Home cooks will love how simple assembly is and how entertaining the bubbling skillet looks on the table."

Smoked Queso Fundido

Smoked Queso Fundido takes the familiar comfort of melty, cheesy dip and turns it into a dramatic, smoke-kissed centerpiece. Cooking the poblano peppers and halved onion right on smoker grates gives them a caramelized, almost bacon-like char that threads through every bite, while the porky, spicy crunch of crumbled Mexican chorizo punctuates the molten cheese with savory little explosions. Oaxaca brings the coveted stretch and silk, Monterey Jack keeps the mix creamy and mild, and the cast-iron skillet delivers a blistered, golden rim where cheese crisps and bubbles attract a crowd.

This version is built for hosts who want something showy but reliably simple: low-and-slow smoking at 225–250°F softens and melds flavors so the chorizo fat infuses the peppers without making the cheese grainy. A quick squeeze of lime and a scattering of cilantro at the end cut through the richness, keeping each bite bright. Serve it straight from the skillet with warm tortillas or sturdy chips and expect it to disappear fast — but know it’s also forgiving enough to assemble ahead and revive without losing its signature smoky character.

Plan your timing

Enter your target meal time:

5:37 pm–5:50 pm→Preheat smoker and char the vegetables

5:50 pm–6:03 pm→Cook chorizo and garlic

6:03 pm–6:16 pm→Peel, chop and season the roasted veggies

6:16 pm–6:29 pm→Assemble in a cast-iron skillet

6:29 pm–6:42 pm→Smoke until bubbly and melted

6:42 pm–6:55 pm→Garnish and serve hot

Ingredients

Yield

Instructions

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

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

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

Peel, chop and season the roasted veggies

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

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

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

0.25 cupFresh cilantro, chopped

Tips from the kitchen

Char for depth

Place whole poblanos and halved onion cut-side down directly on the grates so the smoke and high heat blister skins quickly for that charred, savory aroma.

Render chorizo well

Cook the chorizo until nicely browned and most fat has rendered so the filling is flavorful without pooling excessive grease under the cheese.

Cheese ratio matters

Use a blend of Oaxaca for stretch and Monterey Jack for creaminess; pre-shred and toss the cheeses so they melt evenly and resist clumping.

Protect against separation

Lower smoking temperature (225–250°F) and gentle heat let the cheese melt slowly, reducing the chance of oily separation or graininess.

Brighten at the end

Squeeze fresh lime and sprinkle cilantro only after removing from heat to preserve their fresh brightness and avoid wilting.

Variations & substitutions

Vegetarian Fundido

Swap chorizo for crumbled plant-based sausage or sautéed mushrooms and smoked paprika; add a splash of soy sauce for umami to replace pork richness.

Spicy Chorizo Kick

Fold in diced chipotle in adobo or minced fresh arbol chiles with the roasted peppers to raise the heat and add a smoky, fruity backbone.

Different Cheeses

Use a mix of Manchego and fontina for a nuttier, slightly drier profile that still melts well — increase a tablespoon of lime if the Manchego feels heavy.

Oven-Friendly Method

If you don’t have a smoker, roast the poblanos and onion on a hot broiler or grill and finish the assembled skillet in a 400°F oven until bubbling, about 10–12 minutes.

Storage & make-ahead

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days; keep the skillet covered if you plan to serve directly from it. Reheat gently over low heat on the stovetop or in a 300°F oven, stirring in a splash of milk or cream to restore silkiness and stirring occasionally to reincorporate any separated oil.

What to serve with it

Serve straight from the cast-iron skillet with sturdy blue corn tortilla chips and warm flour tortillas for scooping; offer pickled jalapeños, sliced radishes, and lime wedges on the side for contrast. For drinks, balance the smoky richness with crisp margaritas, a bright Mexican lager, or a citrusy pale ale to cut through the fat.

Frequently asked questions

Can I make this without a smoker?

Yes — roast the poblanos and halved onion under a hot broiler or over a gas flame until charred, then assemble and finish the skillet in a hot oven; you’ll miss a bit of smoke depth but keep the char and texture.

How do I prevent the queso from getting greasy?

Trim or drain excess chorizo fat after browning and use a modest amount of higher-moisture cheeses; melt slowly at low heat so oils emulsify into the cheese rather than separating.

Can I assemble this ahead of time?

Yes — you can combine the cooked chorizo and roasted vegetables and keep them refrigerated for up to 24 hours, then top with shredded cheese and smoke or bake when ready to serve.

What’s the best skillet size?

A 10–12 inch cast-iron skillet fits this quantity perfectly, giving a good cheese-to-filling ratio and enough surface for a bubbly, crisp edge.

How do I reheat leftovers without drying them out?

Rewarm gently in a 300°F oven or on the stovetop over low heat, adding a tablespoon or two of milk or cream and stirring to bring back a silky consistency.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Preheat smoker and char the vegetables

Poblano peppers2 medium
Yellow onion1 medium

Step 2: Cook chorizo and garlic

Mexican chorizo (uncased)8 oz
Garlic cloves, minced2 clove(s)

Step 3: Peel, chop and season the roasted veggies

Smoked paprika1 tsp
Kosher salt1 tsp

Step 4: Assemble in a cast-iron skillet

Shredded Oaxaca cheese2 cups
Shredded Monterey Jack cheese2 cups

Step 5: Smoke until bubbly and melted

Lime juice1 tbsp

Step 6: Garnish and serve hot

Fresh cilantro, chopped0.25 cup

Nutrition Facts

Per serving: about 1/3 cup (180g)

Calories467

Total Fat34.3g

Saturated Fat19.9g

Trans Fat0g

Polyunsaturated Fat0.9g

Monounsaturated Fat9.7g

Total Carbohydrates6.8g

Dietary Fiber2.2g

Total Sugars1.3g

Protein33.5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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