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Savory Sheet Pan Queso Fundido Recipe Easy Roasted Poblano Chorizo Fundido

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A warm, gooey, and slightly spicy sheet pan queso fundido with roasted poblano peppers and chorizo, perfect for casual gatherings or solo snacks.

Ingredients

Scale
  • 8 ounces fresh Mexican chorizo, casing removed (or sliced Spanish chorizo)
  • 2 medium poblano peppers, roasted, peeled, and sliced
  • 8 ounces Oaxaca cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • Optional: 2 ounces sharp white cheddar cheese, shredded
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • A handful fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Salt and black pepper to taste
  • Optional toppings: sliced jalapeños, diced tomatoes, sliced green onions

Instructions

  1. Preheat oven to 450°F (230°C) with broiler on. Place whole poblano peppers on a sheet pan and broil, turning occasionally, until skin is blackened and blistered, about 8-10 minutes.
  2. Remove poblanos and place in a bowl covered with plastic wrap or sealed bag to steam for 10 minutes.
  3. Peel off charred skin from poblanos, remove seeds, and slice into thin strips. Set aside.
  4. Lower oven temperature to 400°F (200°C). Wipe or use a fresh sheet pan.
  5. Heat olive oil on the sheet pan or in a skillet over medium heat. Add chorizo, breaking it up with a spatula. When it starts to brown (3-4 minutes), add chopped onion and garlic.
  6. Cook until onions are translucent and chorizo is fully cooked, about 6 more minutes. Season lightly with salt and pepper.
  7. Spread cooked chorizo and onion mixture evenly on the sheet pan. Layer roasted poblano strips over the top.
  8. Sprinkle shredded Oaxaca, Monterey Jack, and optional cheddar cheeses evenly over the chorizo and poblanos.
  9. Bake in preheated 400°F (200°C) oven for 10-15 minutes until cheese is melted, bubbly, and starting to turn golden brown. Optionally broil for last 1-2 minutes for a crispy top, watching carefully.
  10. Remove from oven, sprinkle with fresh chopped cilantro, and serve immediately with lime wedges.

Notes

Roast poblanos and steam to loosen skin for best flavor and texture. Cook chorizo before adding cheese to avoid excess grease. Watch cheese closely near end of baking to prevent burning. For a crispy cheese top, broil briefly. Serve with sturdy tortilla chips to avoid sogginess. Leftovers store well refrigerated up to 3 days and reheat gently in oven.

Nutrition

Keywords: queso fundido, sheet pan recipe, roasted poblano, chorizo, melted cheese, easy appetizer, Mexican cheese dip

Find it online: https://elaraeats.com/savory-sheet-pan-queso-fundido-recipe-easy-roasted-poblano-chorizo-fundido/