One of the popular Mexican dishes I don’t prepare that often is queso fundido(buried cheese). Translation sounds funny to me! And it’s not because I don’t love it. There’s this great Mexican restaurant in Austin that serves their queso fundido with a hidden surprise! As you dig through the top cheese and chorizo layer, a pile of fresh guacamole is underneath. So, so tasty! If you would like to recreate that version, you can find my version of that recipe at Hispanic Kitchen. My better half, who works at a cheese plant, is not that crazy about cheese dishes! What? Yes, it’s true. He’s not against all cheese, just dishes that list cheese as the main ingredient, such as this delicious queso fundido. So, on Friday’s when I prepare one or two dishes to pass at the community lunch, I am generous with the cheese! I never get any complaints and typically will come home with an empty dish. And more than anything else, I really enjoy sharing with them the tasty Mexican foods that are loved by so many. For the majority of the people there, they have never enjoyed authentic Mexican food. I do not exactly live in an area where authentic Mexican restaurants thrive. That was one of the main reasons I taught myself many of the Mexican recipes I share with you all. But, in the long run, I am happy to cook at a moments notice if needed. We don’t eat out much, unless it’s at my husband’s favorite hamburger stop. This quick and easy stove top method for queso fundido is perfect for any occasion. Requires a little prep ahead and I would definitely suggest fresh tortillas to serve this extra cheesy dish! #quesofundido #mexicanfood
Queso Fundido-Mushroom, Poblano and Chorizo Queso Fundido!
Yields 6 Servings
1 tablespoon olive oil
1/2 white onion, sliced into thin strips
3 poblano peppers, previously roasted and sliced into rajas(strips)
6-7 ounces chorizo, previously cooked
2 large portabella mushroom caps, previously sliced and sauteed
2 full cups shredded Oaxaca cheese
2 full cups shredded Chihuahua or mozzarela cheese
Chips or warm tortillas!
In a large skillet at medium heat, add 1 tablespoon of oil. Add the onions. Season lightly with salt and pepper and saute for 5 minutes.
Add the rajas, chorizo and mushrooms. Stir well to combine and cook for 2-3 minutes.
Do not add the cheese until you know you are ready to eat! If, yes, then add all of the cheese. Stir well to combine, cover and lower the heat slightly. As soon as the cheese has melted through out, it’s ready! Serve with warm flour tortillas or homemade chips. Oh and if making tacos, don’t forget to garnish with salsa!!
If you cannot find Oaxaca cheese, use a part skim string cheese.
A good quality Oaxaca cheese should pull apart into thin strands.
A few other great melting cheese varieties would be, manchego, muenster, jack and queso quesadilla from cacique brand.
To roast poblanos, you can roast, at medium heat, on a metal comal, directly on the flame or under the broiler on high. Turn as needed until most of the skins are blistered. Place in a plastic bag until cooled. Peel blistered skins, remove stems and seeds before slicing.
Tips for cooking chorizo: When I prepare chorizo for this dish. After I cook it, I drain it onto a plate lined with paper towels. It removes a lot of excess fat and grease.
You can use already sliced mushrooms of any variety that you like. Saute mushrooms in olive oil for 5-6 minutes before seasoning with salt and pepper.