Print

Flavorful Smoked Queso Fundido with Chorizo and Hatch Chiles

smoked queso fundido - featured image
Print Recipe

A smoky, spicy, and creamy queso fundido featuring chorizo and roasted Hatch chiles, perfect for last-minute gatherings or any occasion.

Ingredients

Scale
  • 8 ounces fresh or cured Mexican-style pork chorizo
  • 3–4 medium roasted and peeled Hatch chiles (or poblano peppers as substitute)
  • 1 cup shredded Monterey Jack cheese (about 4.2 ounces)
  • 1 cup shredded Oaxaca cheese (about 4.2 ounces) or mozzarella as alternative
  • 4 ounces softened cream cheese
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Small handful fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste

Instructions

  1. Roast the Hatch chiles over a grill or broiler, turning occasionally until skins are charred and blistered (about 10 minutes). Place in a bowl, cover with plastic wrap for 15 minutes to steam. Peel, remove seeds, and chop roughly.
  2. In a cast iron skillet over medium heat, heat olive oil and sauté chopped onion and garlic until translucent (3-4 minutes). Add chorizo, breaking it up with a spoon, and cook until browned and cooked through (7-8 minutes). Drain excess fat if necessary.
  3. In a mixing bowl, blend shredded Monterey Jack, Oaxaca, and softened cream cheese until smooth and well mixed.
  4. Stir roasted Hatch chiles and cooked chorizo into the cheese mixture. Add smoked paprika, salt, and pepper; mix gently but thoroughly.
  5. If using a smoker, preheat to 225°F. Transfer cheese mixture to a cast iron skillet or oven-safe dish and place inside smoker for 20-25 minutes until melted and bubbly.
  6. If no smoker is available, preheat oven to 375°F and bake cheese mixture for 15-20 minutes until golden and bubbly.
  7. Remove from heat, squeeze fresh lime juice over the top, and sprinkle with chopped cilantro. Serve immediately with warm tortillas, crusty bread, or crunchy chips.

Notes

If you don’t have a smoker, baking at 375°F with smoked paprika adds smoky flavor. Drain excess chorizo fat to avoid oily dip. A splash of milk before baking helps keep it creamy if it looks dry. Roast chiles properly for best smoky sweetness. Lime juice brightens the flavor and should not be skipped.

Nutrition

Keywords: queso fundido, chorizo, Hatch chiles, smoked cheese dip, Mexican appetizer, party dip, smoky queso, easy queso fundido

Find it online: https://sizzlesprout.com/flavorful-smoked-queso-fundido-with-chorizo-and-hatch-chiles-recipe/