The Best Queso You'll Ever Make is Queso Fundido

Ingredients

• 8 oz Mozzarella Cheese (low‑moisture, shredded)
• 8 oz Monterey Jack Cheese (shredded)
• 2 tbsp Cornstarch (helps prevent watery cheese)
• 8 oz Mexican Chorizo (remove casing, crumble with hands)
• 1 Poblano Pepper (thinly sliced, milder than jalapeño)
• 1 cup Mushrooms (sliced; button or cremini work well)
• 2 cloves Garlic (finely minced)
• 2 tbsp Butter (unsalted, cut into pieces)
• 1/2 cup Sweet Corn Kernels (cooked, fresh or frozen)
• 2 tbsp Queso Fresco (crumbled, optional for garnish)
• 1 tbsp Fresh Cilantro (chopped, optional garnish)
• 4 Flour Tortillas (warm before serving)

Instructions

1. Prepare the Cheese Blend

   Shred the mozzarella and Monterey Jack into a large mixing bowl. Sprinkle the cornstarch over the shredded cheese and toss gently until evenly coated.

   Time: PT5M

2. Crumble the Chorizo

   Remove the casing from the Mexican chorizo and crumble it into small pieces with your hands.

   Time: PT2M

3. Cook the Chorizo

   Heat the skillet over medium‑high heat. Add the crumbled chorizo and cook, stirring occasionally, until it turns golden and crispy and most of the fat has rendered.

   Time: PT5M

   Temperature: medium‑high heat

4. Sauté Poblano Pepper

   Add the sliced poblano pepper to the skillet and sauté for about 2 minutes, keeping the pieces slightly firm.

   Time: PT2M

   Temperature: medium heat

5. Add Mushrooms

   Stir in the sliced mushrooms and cook for 3 minutes until they release their moisture and start to brown.

   Time: PT3M

   Temperature: medium heat

6. Cook Garlic

   Add the minced garlic and sauté for 1 minute, just until fragrant.

   Time: PT1M

   Temperature: medium heat

7. Incorporate Butter and Corn

   Add the butter and sweet corn kernels, stirring for 2 minutes until the butter melts and the corn is heated through.

   Time: PT2M

   Temperature: medium heat

8. Melt the Cheese

   Reduce the heat to low. Sprinkle the cheese‑cornstarch mixture over the pan in an even layer. Stir gently and let it melt for about 4 minutes, keeping the mixture moving so the cheese stays elastic and doesn’t separate.

   Time: PT4M

   Temperature: low heat

9. Finish and Garnish

   Remove the pan from heat. Sprinkle the remaining corn, crumbled queso fresco, and chopped cilantro over the top for color and extra flavor.

   Time: PT1M

10. Serve

    Serve the hot queso fundido with warm flour tortillas or tortilla chips. Use the tortillas to scoop up the cheese and toppings.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

3 g