Friday, May 9, 2014

Cook's Illustrated's Queso Fundido

Cook's Illustrated Best International Recipe cookbook brings another hit for our family!  I wish I had gotten a better picture of this, because it is so good, and it doesn't look as appetizing as it really is in this picture.  Oh well.  Noah liked this so well, he asked for it for his birthday meal, and it is super delicious and easy.  Queso Fundido, or melted cheese with poblano and chorizo makes four servings with each serving being 339 calories.  If you want to use it as an appetizer, just make the portions smaller.  Serve this with warm tortillas and you are set to go!  Owen gave this an 8 because it is spicy (a little), and Aaron and I gave it a 9, and Noah gave it a perfect 10.

4 oz chorizo
1 medium poblano chili, sliced into thin strips (remove seeds and ribs if desired, we did)
1/2 small onion, sliced thin
8 oz Monterey Jack cheese (don't use the preshredded kind)

Preheat oven to 375.  Cook the chorizo, then add the poblano and onions and cook until the veggies have started to brown.  Spread the cheese evenly in an 8 inch pie plate, top with the chorizo mixture, then transfer it to the oven.  Cook for about 10 minutes, until cheese is melted.  Serve immediately.


  1. Vicki, I have a question about this recipe. In the instructions after you cook the chorizo and veggies it says to spread the cheese in a pie plate and cook. Are you supposed to put the chorizo and meat in the pie plate, too, before cooking?

    1. Thanks for asking, I have updated it on the blog, top with the chorizo mixture before putting it in the oven. Love you!!!

    2. Thanks. I appreciate you clearing that up.

  2. This really was good, but spicy. I agree Owen, too spicy for me. Sure love you all. Mom