Name: Queso Fundido
Total time: 25 min
Ingredients: 1 tablespoon vegetable oil; 4 ounces fresh Mexican-style chorizo sausage , casings removed; 1 small onion , chopped fine; 1 poblano chile , stemmed, seeded, and chopped fine; 8 ounces pepper Jack cheese , shredded (2 cups); 8 ounces Colby Jack cheese , shredded (2 cups); 1 teaspoon cornstarch; 1/4 cup water

Why This Recipe Works

Unlike its creamy cousin queso, queso fundido is a stringy, slightly chewy, molten cheese dip. It is popular appetizer fare in Texas. For our version, we used a combination of pepper Jack cheese for its superior meltability and heat and Colby Jack for added flavor. We found that microwaving the cheeses was the easiest way to get a magma-like, gooey dip. Adding water to the cheese helped even out the hot spots in the microwave, steaming the cheese rather than scorching it. Adding just 1 teaspoon of cornstarch gave us extra insurance against the cheese breaking.

Before You Begin

To reheat, microwave the queso, covered, in 30-second intervals, whisking after each, until melted. Serve with tortilla chips. Our favorite pepper Jack cheese is Boar’s Head Monterey Jack Cheese with Jalapeño. You can substitute ground pork for Mexican-style chorizo sausage, if desired.

Instructions

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add chorizo and cook, breaking up meat with wooden spoon, until browned, 3 to 5 minutes. Add onion and poblano and cook until vegetables are softened and lightly browned, 3 to 5 minutes. Transfer chorizo mixture to paper towel–lined plate.

Toss pepper Jack, Colby Jack, and cornstarch in microwave-safe 2-quart casserole dish until cornstarch lightly coats cheese. Stir in water and chorizo mixture until combined.

Cover with plate and microwave until cheese begins to melt around edges of dish, 1 to 2 minutes. Stir and continue to microwave, covered, until cheese is completely melted and just beginning to bubble around edges of dish, 1 to 3 minutes longer, whisking once halfway through microwaving (temperature of cheese should not exceed 180 degrees). Whisk and serve immediately.