Sandra This delicious Bobby Flay Queso Fundido is a warm, cheesy dip perfect for any gathering. With a mix of melted mozzarella, Monterey Jack, and goat cheese, combined with roasted poblanos, smoky chorizo, and sweet roasted garlic, it’s packed with rich, complex flavors. Serve it hot with warm tortillas or crispy corn chips for a satisfying, crowd-pleasing appetizer that’s ready in about 45 minutes.
Bobby Flay Queso Fundido Ingredients
- 1/2 pound mozzarella, grated
- 1/2 pound Monterey Jack, grated
- 1/2 pound goat cheese, crumbled
- 1 cup dry white wine (like Sauvignon Blanc)
- 2 poblano peppers
- 1/4 pound Spanish chorizo, casing removed
- 6 cloves garlic, unpeeled
- Salt and freshly ground pepper, to taste
- Flour tortillas and blue corn tortilla chips, for serving
How To Make Bobby Flay Queso Fundido
- Roast the Peppers and Garlic: Preheat your broiler. Place the poblano peppers and unpeeled garlic cloves on a baking sheet. Broil, turning occasionally, until the pepper skin is blackened and blistered and the garlic is soft and fragrant. Place the hot peppers in a bowl and cover tightly with plastic wrap to steam for 10 minutes.
- Grill the Chorizo: While the peppers steam, grill or pan-fry the chorizo until it is cooked through and slightly crisped. Let it cool slightly, then finely dice it.
- Prep the Veggies: Once the peppers are cool enough to handle, peel off the charred skin, remove the stems and seeds, and finely chop the flesh. Squeeze the soft, roasted garlic out of its peels and mash it into a paste.
- Make the Queso: In a double boiler or a heatproof bowl set over a pot of simmering water, heat the white wine until it just starts to bubble. Add the grated Monterey Jack and mozzarella cheeses, a handful at a time, stirring until each addition is melted and the mixture is smooth.
- Combine and Serve: Stir in the crumbled goat cheese, the chopped poblano peppers, the diced chorizo, and the roasted garlic paste. Continue to cook, stirring, for about 5 minutes until everything is hot and well combined. Season with salt and pepper to taste.
- Serve Hot: Transfer the dip to a warm serving dish or a small fondue pot to keep it hot. Serve immediately with warm flour tortillas and blue corn tortilla chips for dipping.
Recipe Tips
- How to get the best smoky flavor? The most important step is to roast the poblano peppers under the broiler until the skin is fully blackened and blistered. This gives the dip its signature, authentic smoky flavor without adding overwhelming spice.
- How do you get a smooth, non-greasy queso? Using a double boiler or a bowl over simmering water provides gentle, indirect heat, which is the secret to melting the cheeses smoothly without them breaking or becoming oily. Also, shredding your own cheese from a block is key.
- Can I make this ahead of time? This dip is at its absolute best when served hot and fresh. However, you can roast the peppers, grill the chorizo, and roast the garlic up to a day in advance. Store them in an airtight container in the fridge, then simply melt the cheeses and combine everything just before serving.
- What if I don’t have a double boiler? You can easily create one. Just place a metal or glass heatproof bowl over a saucepan filled with a couple of inches of simmering water. Make sure the bottom of the bowl does not touch the water.
What To Serve With Queso Fundido
This is a classic Mexican appetizer that is perfect for a party or game day. It is a meal in itself, but it’s best served with sturdy dippers:
- Warm flour or corn tortillas
- Crispy blue or yellow corn tortilla chips
- Slices of crusty bread
- A garnish of fresh cilantro or sliced green onions
How To Store Queso Fundido
- Best Eaten Fresh: Queso Fundido is meant to be eaten hot and gooey, right after it’s made. It does not store or reheat particularly well, as the cheese can become tough or oily.
- Reheating: If you must reheat leftovers, do so very gently in a double boiler on the stove, stirring constantly. You may need to add a splash of milk to restore some creaminess.
Queso Fundido Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 550 kcal
- Carbohydrates: 12g
- Protein: 28g
- Fat: 42g
- Saturated Fat: 24g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Queso Fundido (which means “melted cheese”) is traditionally a much thicker, stringier dish made with actual melting cheeses like mozzarella and Monterey Jack. A typical Tex-Mex “queso dip” is often a thinner, creamier sauce made with a processed cheese base like Velveeta.
Spanish chorizo is a cured, hard sausage seasoned with smoked paprika, which gives it its signature deep red color and smoky flavor. It is different from fresh Mexican chorizo, which is a raw ground sausage. If you can’t find Spanish chorizo, a good quality pepperoni or another smoked sausage can be substituted.
No. Poblano peppers are a very mild chili pepper, with a rich, earthy flavor that is more savory and smoky than spicy. Most of the minimal heat is in the seeds, which are removed.
Bobby Flay Queso Fundido Recipe
Description
A rich and smoky melted cheese dip packed with a trio of cheeses, roasted poblano peppers, and Spanish chorizo, perfect for any party.
Ingredients
Instructions
- Roast the poblano peppers and garlic cloves under a broiler until charred and soft. Peel and chop the peppers; mash the garlic. Grill or pan-fry the chorizo and dice it.
- In a double boiler, heat the white wine until it simmers.
- Gradually whisk in the mozzarella and Monterey Jack cheeses until you have a smooth, melted base.
- Stir in the crumbled goat cheese, the chopped poblano, diced chorizo, and mashed roasted garlic.
- Cook, stirring, for 5 minutes until everything is hot and bubbly.
- Serve immediately in a warm dish with tortillas and chips for dipping.
Notes
- Use a Double Boiler: The most important tip for a smooth, non-greasy queso is to melt the cheeses gently over indirect heat in a double boiler.
- Shred Your Own Cheese: For the best, smoothest melt, always use blocks of cheese that you shred yourself. Pre-shredded cheeses are coated in starches that prevent a creamy result.
- Roast for Flavor: Don’t skip roasting the poblano peppers and garlic. This step is crucial for developing the deep, smoky, and sweet flavors that make this dip so delicious.
- Serve Hot! Queso Fundido is all about that hot, cheesy, stringy texture. It’s best served immediately in a pre-warmed dish or a small fondue pot to keep it melted.
