The Best Queso Fundido

Why You’ll Love This Recipe

I love this queso fundido because it’s simple, fast, and incredibly satisfying. The combination of Asadero and Monterey Jack cheeses makes for a stretchy, creamy base that melts beautifully. The sautéed onions and peppers add sweetness and a little bite, while the tomato brings freshness to balance it all out. It’s great for game day, dinner parties, or even as a main course when I want a no-fuss, cheesy indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups Asadero cheese, coarsely shredded

• 2 cups Monterey Jack cheese, coarsely shredded

• 1 large poblano pepper, sliced into thin strips

• 1 Spanish onion, sliced into thin strips

• 1 tomato, quartered

• 1 teaspoon vegetable oil

• ½ teaspoon Adobo seasoning (optional)

Directions

1. I preheat the oven to 375°F.

2. While the oven is heating, I place a large oven-safe skillet (like cast iron) over medium heat and let it warm for a few minutes.

3. I add the oil to the skillet, followed by the poblano peppers and sliced onions. I cook them for about 5 minutes, stirring occasionally, until they begin to soften and smell amazing.

4. If I’m using adobo seasoning, I sprinkle it in now for an extra boost of flavor.

5. I add the quartered tomato and cook for 1 minute, just to warm it through and slightly break it down.

6. Then I layer the shredded Asadero and Monterey Jack cheeses over the sautéed vegetables in the skillet.

7. I transfer the skillet to the oven and bake for 10 minutes, or until the cheese is completely melted, bubbling hot, and just starting to brown around the edges.

8. I serve it immediately, straight from the skillet, with warm flour tortillas for dipping and scooping.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

Here are a few fun ways I like to switch it up:

• Add cooked chorizo or spicy ground beef to the skillet before adding the cheese for a meaty version.

• Swap in Oaxaca or Mozzarella cheese if I’m out of Asadero.

• Add chopped jalapeños or serrano peppers for extra heat.

• Stir in some fresh cilantro or green onions after baking for a pop of freshness.

• Serve it with corn chips, toasted baguette slices, or even fresh veggies for dipping.

Storage/Reheating

If I have leftovers (rarely!), I let the queso cool, then store it in an airtight container in the fridge for up to 3 days. To reheat, I scoop it back into a skillet and warm it over low heat, stirring occasionally. I sometimes add a splash of milk to help loosen the cheese as it melts. Microwaving works in a pinch but may not keep the texture as smooth.

FAQs

What is Asadero cheese?

Asadero is a Mexican melting cheese with a mild, creamy flavor and excellent stretch. It’s perfect for queso fundido. If I can’t find it, I use Oaxaca or even a good-quality mozzarella.

Can I make this in advance?

I like to prep the vegetables and shred the cheese ahead of time, but I always bake it fresh so the cheese is gooey and hot when served.

Is it spicy?

Not overly. Poblano peppers are mild, and any spice comes from optional ingredients like adobo or added jalapeños. I can easily make it spicier or milder depending on who I’m feeding.

Can I use pre-shredded cheese?

I prefer shredding my own cheese because it melts better. Pre-shredded cheese often has anti-caking agents that can affect the texture.

What can I serve with queso fundido?

I always go with warm flour tortillas, but corn chips, toasted bread, or sliced bell peppers all make great dippers too.

Conclusion

This Queso Fundido is my go-to when I want a crowd-pleasing, cheesy appetizer that comes together in minutes. It’s hot, savory, and absolutely perfect for sharing—though once I start dipping, I usually want to keep it all to myself. Whether I’m hosting friends or just having a cozy night in, this dish always hits the spot.

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