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A few years ago, while experimenting with three of my favorite ingredients, chorizo, cheese, and fire-roasted poblano peppers, I created the very best chorizo and cheese combination ever! Queso Fundido Con Chorizo Y Rajas Molcajete(Chorizo, Fire Roasted Poblano Peppers, & Cheese) Dip! Or, as my friends and family call it, QUESO!

Our mouth-watering appetizer recipe is baked in a molcajete, and the volcanic rock keeps the appetizer warm much longer than it takes our guests to devour its cheesy, spicy deliciousness. It’s the perfect addition to large dinner parties, taco nights, and stressful sporting events!

I hope you try our cheesy chorizo recipe soon.

Please reach out with any questions!

Happy Cooking!

Molé Mama

Queso Fundido Con Chorizo Y Rajas Molcajete Recipe

Tools

• Large bowl

• Sharp knife

• Cutting Board

• Molcajete or Large casserole dish

• Large skillet

• Cookie sheet (only needed if using molcajete)

• Parchment paper (only needed is using molcajete)

• Cheese grater

• Large mixing spoon

Ingredients

Recommended - can be found at a Mexican/Latino Market

• 1 ½ lb pork chorizo (get fresh from the meat counter, if not available, use packaged)

• 1 lb Queso Fresco 

• 15 oz. Mexican Crema

• 10 oz grated Oaxaca cheese 

• Two fire-roasted poblano peppers

If the recommended ingredients are not available, use the following substitutions

• 1 ½ lbs pork chorizo 

• 1 ½ lbs mozzarella cheese

• 1-pint sour cream

• 10 oz cream cheese

• 8 oz can of Ortega chiles diced

Directions -

Preheat the oven to 375 degrees

Step 1 - Cook Chorizo

• Remove the casing from chorizo, and fry in a skillet over medium heat until cooked. Remove excess fat and pour it into a large bowl.

Step 2 - Prepare Fire-Roasted Poblano Peppers

• Fire-roast poblano peppers on a grill or in a skillet. Roast peppers until skin is burnt and toasted.

• Wrap in paper towels and set aside for 15 minutes to cool.

• Peel the skin off, slice peppers open and remove stem and seeds, and dice. Place in the bowl with the chorizo

Step 3 - Queso Time

• Grate all cheeses and add to bowl with chorizo and diced poblano peppers.

• Add crema to the bowl and mix well.

• Cover cookie sheet with parchment paper

• Place Queso in your molcajete or casserole dish and place it on the cookie sheet.

• Bake for 25 - 30 minutes

Remove from oven and serve with tortilla chips.

Store any leftovers in the refrigerator for up to one week or in the freezer for up to 2 months.