Recipe: Queso Fundido for Cinco de Mayo

Celebrate Cinco de Mayo with Chef Jill! Join her on WCNC Charlotte Today to create a delicious Queso Fundido recipe.

Queso Fundido

Chef Jill Aker-Ray

Servings: 6 servings

Ingredients:

• 8 ounces Mexican chorizo casings removed 

• 1 small white onion minced

• 1 large poblano pepper seeded and diced 

• 1/2 pound shredded Monterrey jack cheese

• 1/2 pound grated oaxaca (or mozzarella) cheese

• 1/2 tsp ground cumin

• 2 medium Roma tomatoes diced, for garnish

• 1/4 cup freshly chopped cilantro for garnish

Instructions:

1. Heat a 9-inch cast iron skillet over medium-high heat. Add in chorizo and cook, stirring occasionally until browned, about 5 minutes.

2. Add in onion and poblano pepper and sauté until soft and chorizo is completely cooked through, about 7 to 10 minutes. Drain excess grease and moisture.

3. Stir in shredded cheeses plus cumin and transfer the skillet to the oven, about 8 inches from the broiler. Broil on high 3 to 5 minutes, until cheese is melted, bubbling, and starting to brown.

4. Garnish with Roma tomatoes and cilantro. Serve hot with tortilla chips or homemade corn tortillas.

Serve piping hot!