Queso fundido literally means ‘melted cheese’ and is one of Mexico’s favorite ‘add on’ filling for tacos. This dish is usually served as a starter and often combined with chorizo, Poblano pepper or mushrooms.
Actually, any taco, specially a ‘carne asada’ (grilled beef) taco craves for some queso fundido on top.
If you are going for the vegetarian/vegan version, stick to the cheese and add a whole bunch of veggies on top.
- 250 grs Mexican chorizo
- 1 small white onion minced
- 1 large poblano pepper, drained, seeded and diced
- 500 gr shredded white cheese (mild cheddar, Tousers or Monterey Jack)
- 500 gr grated mozzarella cheese
- 1/4 cup freshly chopped cilantro for garnish
- Heat a large cazuela (clay pot) over medium-high heat. Add chorizo and fry, stirring occasionally until browned, about 5 minutes.
- Add in onion and poblano pepper and saute until soft and chorizo is completely cooked through, about 7 to 10 minutes. Drain excess grease and moisture.
- Stir in shredded cheeses and transfer the cazuela to the oven, about 15 cm from the grill. Broil on high 3 to 5 minutes, until cheese is melted, bubbling, and starting to brown.
- Garnish with cilantro. Serve hot with warm tortillas or nachos.
**if you don’t have a cazuela (mexican clay pot) use a heavy cast iron pan or a regular baking dish.