Oaxacan Queso Fundido with Chorizo and Poblanos

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bubbling skillet of melted Oaxacan cheese blended with spicy chorizo and roasted poblano peppers, perfect for dipping warm tortillas or chips. This Mexican-inspired recipe, ready in about 30 minutes, turns Oaxacan cheese, shredded, fresh Mexican chorizo, poblano peppers into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 450 cal/serving

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Ingredients

2 cups Oaxacan cheese, shredded
6 oz fresh Mexican chorizo
2 medium poblano peppers
2 minced garlic cloves
1/4 cup diced white onion
1 tbsp olive oil
for serving corn tortillas or tortilla chips
2 tbsp fresh cilantro leaves
2 fresh lime wedges

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Instructions

Step 1: Roast 2 medium poblano peppers over an open flame or under a broiler, turning occasionally until the skin is charred and blistered. Place peppers in a covered bowl for 10 minutes, then peel off skin, remove seeds, and dice.
Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 6 oz fresh Mexican chorizo and cook for 5-6 minutes until browned and cooked through, breaking it up with a spoon.
Step 3: Add 1/4 cup diced white onion and 2 minced garlic cloves to the skillet with chorizo. Sauté for 3-4 minutes until softened and fragrant. Stir in the diced roasted poblano peppers.
Step 4: Reduce heat to low and evenly spread 2 cups shredded Oaxacan cheese over the chorizo mixture. Cover the skillet with a lid and cook for 5-6 minutes until the cheese melts and bubbles.
Step 5: Garnish with 2 tbsp fresh cilantro leaves and serve immediately with warm corn tortillas or tortilla chips and 2 lime wedges for squeezing.