Queso Fundido

Creamy, bubbling queso fundido in a clay pot, with chorizo and poblano strips. Perfect for sharing!

Ingredients

• 250 grams Oaxaca cheese (Quesillo)
• 100 grams Mexican chorizo
• 1 piece Poblano pepper
• ½ piece White onion
• 1 tablespoon Neutral vegetable oil
• 1 sprig Epazote
• Salt, al gusto

Directions

1. Crumble the Mexican chorizo. Roast the poblano pepper until the skin is charred, then peel, remove seeds and veins, and cut into strips. Finely chop ¼ white onion. Shred the Oaxaca cheese.
2. Heat oil in a skillet, brown the crumbled chorizo. Remove and set aside. In the remaining fat, sauté the chopped onion and poblano strips until tender.
3. Incorporate the cooked chorizo, strips, onion, and chopped epazote into the skillet. Mix well and season with salt.
4. Pour the mixture into a small clay pot. Generously cover with shredded Oaxaca cheese.
5. Bake at 180°C (350°F) for 10-15 minutes, or until the cheese is melted and bubbling. Serve hot.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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