Roasted Poblano and Lime Sauce Queso Fundido

I’m pretty excited for this recipe. Nothing is better than sitting poolside, eating this Roasted Poblano and Lime Sauce Queso Fundido and drinking margaritas. Or so I imagine. Right now, it’s pouring rain in Vancouver and that is just a pipe dream.
This dip pairs nicely with homemade tortillas (so easy!) and friends to help you eat this. Yeah, yeah, you could potentially eat this all by yourself, but it’s probably not that great for you.

I love the mix of cheeses, the fresh cilantro and the roasted poblano sauce. It adds a nice flavour dimension to the dip, The contrast of the warm, rich cheese and the bright, smokey sauce is 100% addicting. You could also add smokey chorizo or zucchini blossoms. I made this recently with artichoke hearts and added goat cheese to the mix. So freakin’ good! Will share that recipe one day too.
Eating this with fresh tortilla chips is a Saturday afternoon done right. Add some cocktails or beer and friends and it’s a party! Keep it in mind to celebrate Cinco de Mayo this year too!

A note: Eat the Queso Fundido shortly after it comes out of the oven.  As it cools, the texture will suffer. It will still be pretty darn tasty, but harder to eat. You can remelt the cheese by reheating it in a low temp oven or over a low flame on the stove top.

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Queso Fundido With Roasted Poblano and Lime Sauce

Course Appetizer

Cuisine Mexican

Keyword Queso fundido

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 people

Ingredients

• 3 poblano peppers
• 1 small onion finely diced
• 2 garlic cloves minced and divided (1 for the cheese and 1 for the puree)
• 2 tablespoons canola oil or other neutral oil, divided (1 for the cheese and 1 for the puree)
• 1 cup 8 oz. grated Monterey Jack cheese
• 1 cup 8 oz. grated Oaxaca cheese (mozzarella works well here too)
• Juice of 1 lime plus more to taste
• Kosher salt
• Fresh flour or corn tortillas for serving
• Cilantro leaves for serving

Instructions

1. Preheat the broiler to high heat and set an oven rack as close as possible to the broiler.
2. Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking.
3. Transfer the peppers to a small bowl and cover with plastic wrap. Let the peppers steam for 10 minutes.
4. Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds.
5. Dice all peppers, but keep them separated. 1 pepper for the Queso Fundido, and 2 for the Roasted Poblano Puree.
6. Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat.
7. Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes).
8. Stir in 1 minced garlic clove, 1 of the diced poblano peppers and another pinch of salt, cooking just until fragrant (about 1 minute).
9. Stir in grated cheese, then transfer the skillet to the oven.
10. Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
11. While the Queso Fundido is cooking, make the Roasted Poblano Puree.
12. Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil and a pinch of salt in a small food processor or blender, pulsing to combine.
13. Season to taste with kosher salt and lime juice.
14. As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.

Prepping the Tortilla Chips –
Roasted Poblano and Lime Sauce Queso Fundido

Flour tortillas
Olive oil
Sea Salt
Paprika or any seasoning you want

Heat to 350 degree F.
Cut up tortillas into triangles and lay on a baking sheet.
Sprinkle salt and seasoning on top and drizzle with olive oil.
Bake in the oven till golden brown.
Transfer to paper towels to drain. Sprinkle generously with more sea salt and lime zest if desired.
Serve warm or at room temperature

Also try making a blood orange margarita and garnish with my Candied Blood Orange Chips!