Mexican Bubbling Cheese Skillet with Chorizo and Poblano Pepper

Be the first to rate

(No Ratings Yet)

Loading...

This bubbling cast iron skillet of melted Mexican cheese studded with spicy chorizo and smoky roasted poblano pepper is the ultimate shareable appetizer. Served sizzling hot with warm corn tortillas for scooping, it captures the soul-warming flavors of a traditional cantena in every stretchy, golden bite. It comes together in under 30 minutes and disappears from the table even faster.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 36 gFat
• 18 gSaturated Fat
• 20 gCarbs
• 3 gFiber
• 2 gSugar
• 32 gProtein
• 920 mgSodium
• 290 mgPotassium
• 580 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the Cheese Skillet

• 8 oz Oaxaca cheese, shredded
• 8 oz Chihuahua or Monterey Jack cheese, shredded
• 6 oz Mexican-style chorizo, casing removed
• 1 large poblano pepper
• 1/2 medium white onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp chopped fresh cilantro
• 1 tbsp vegetable oil

For Serving

• 12 small corn tortillas, warmed
• 1 lime, cut into wedges
• 1/4 cup salsa verde or pickled jalapeños

Directions

1. Char the whole poblano pepper directly over a gas flame or under the broiler, turning frequently until the skin is blackened and blistered on all sides, about 6 to 8 minutes. Place it in a covered bowl to steam for 10 minutes, then peel off the skin, remove the stem and seeds, and dice the flesh.
2. Heat the vegetable oil in a 10-inch cast iron skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until deeply browned and crispy, about 6 to 7 minutes. Transfer the chorizo to a paper towel-lined plate, leaving about 1 tablespoon of fat in the skillet.
3. Add the diced onion to the skillet and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and diced poblano pepper and cook for 1 more minute until fragrant.
4. Reduce the heat to low and sprinkle half of the shredded cheeses evenly over the bottom of the skillet. Scatter the cooked chorizo and poblano mixture on top, then cover with the remaining cheese, spreading it to the edges.
5. Cook gently without stirring for 4 to 5 minutes until the cheese melts and begins to bubble around the edges. For a golden top, transfer the skillet to the broiler for 1 to 2 minutes, watching carefully to prevent burning.
6. Sprinkle with fresh cilantro and serve the skillet immediately on a trivet. Keep the warm corn tortillas wrapped in a clean kitchen towel alongside lime wedges and salsa verde.
7. Spoon the molten cheese into a warm tortilla, squeeze fresh lime over the top, and add salsa verde or pickled jalapeños as desired before each bite.

Cook’s Notes

• A cast iron skillet retains heat beautifully and keeps the cheese molten at the table; pre-warm it in the oven for 5 minutes before adding the cheese for extra staying power.
• If Oaxaca cheese is unavailable, low-moisture mozzarella makes an excellent substitute for its stretchy texture, though the flavor will be slightly milder.
• Do not overcook the cheese or it will become tough and rubbery; remove from heat as soon as it is fully melted and gently bubbling.
• For a vegetarian version, omit the chorizo and add 8 oz of sautéed cremini mushrooms along with an extra roasted poblano pepper.
• Serve the skillet immediately after broiling because queso fundido firms up quickly as it cools; a small warming tray underneath can buy a few extra minutes.

You might also like

Americas

Classic Mexican Guacamole

Americas

Classic Michoacan Carnitas

Americas

Traditional Mexican Christmas Warm Fruit Punch

Americas

Mexico City Blue Corn Masa Cakes with Black Beans and Cactus Salad