This Queso Fundido with Poblano & Corn is basically just tons of melted cheese. So what’s not to love? A blend of Monterey jack and Oaxaca cheese tossed with corn and poblano peppers baked until bubbling makes for the best appetizer.
Growing up we ate a lot of Mexican food. It is a staple in Texas. My mom normally cooked dinner so we did not eat out often, but when we did, it was always Mexican food. And I am not complaining!
Queso fundido is my favorite appetizer to order at a Mexican restaurant. Being a cheese addict, it doesn’t get much better than a giant bowl of cheese set on fire. So, I put my spin on this Mexican classic by adding some sautéed corn and poblano. A match made in heaven.
Table of Contents
Highlights
- vegetarian
- only 6 simple ingredients
- a must try for my fellow cheese addicts
- stringy, cheesy, and chewy (very different from queso dip)
- ready in less than 15 minutes
- great for taco night, game day, or your daily snacking
Ingredients
- poblano pepper – swap for a green bell pepper in a pinch
- Monterey Jack & oaxaca cheese – you can use one or the other but I prefer a blend
- everything but the elote seasoning – seasoning blend from Trader Joe’s, swap for 1/4 teaspoon salt, 1/4 teaspoon chili powder, 1/4 teaspoon paprika, & 1/4 teaspoon garlic powder
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Find a large oven safe pan or 10 inch cast iron skillet.
- Preheat the oven to 400° so it can get nice and hot.
- Drain all of the liquid from the can of corn.
- Wash, dry, and chop the poblano pepper.
- Shred all of the cheese. Do not use pre-shredded cheese. It is coated in potato starch that helps prevent clumping, but it also prevents the cheese from melting together.
Step 1: In a 10 inch cast iron skillet or an oven safe pan, melt the butter on medium heat.
Step 2: Add the drained can of corn to the skillet. Turn the heat down to medium low. Sauté for 15-20 minutes or until golden brown.
TIP – Don’t rush the corn. Let it fry until it is golden. It is better to let it cook a little longer versus not long enough.
Step 3: Add the chopped poblano peppers and seasoning blend to the skillet. Cook for about 5 minutes.
Step 4: Remove the skillet from the heat. Add the shredded cheese and fold it into the vegetables until well combined.
Step 5: Remove the skillet from the heat. Add the shredded cheese and fold it into the vegetables until well combined.
Step 6: Bake at 400° for 5-10 minutes or until the cheese is bubbling and completely melted. Broil on high for 1-2 minutes for a more golden top.
TIP – Keep a close eye on your queso fundido while it cooks. It will burn easily, especially while broiling.
Step 7: (Optional) Garnish with fresh pico de gallo, tomatoes, onions, or cilantro. Serve with chips and tortillas.
7
Expert Tips
- Use a cast iron skillet. The cast iron holds heat very well.
- Do not use pre-shredded cheese. It is coated in potato starch that helps prevent clumping, but it also prevents the cheese from melting together.
- Keep a close eye on your queso fundido while it cooks. It will burn easily, especially while broiling.
- Serve with thick corn tortilla chips and warm tortillas. Thin chip do not hold up well. Put some of the queso fundido into a tortilla and roll.
FAQs
Queso means cheese and fundido means molten or melted in Spanish. Pretty self explanatory right? Queso fundido is usually Mexican cheese that is melted by setting it on fire. It is traditionally mixed with chorizo. It is also called queso flameado.
It is the Mexican mozzarella. Semisoft, salty, and mild. Most groceries stores carry this cheese. Any Mexican market will also have it.
Thick corn tortilla chips are great for dipping. You can also put the cheese in warm tortillas and roll them up.
Yes. After step 3, toss the vegetables and the cheese together in a separate bowl. Store this in the fridge until you are ready to bake it (up to 1 day). Place the mixture back in the cast iron skillet and start on step 6.
Queso fundido is best eaten immediately after melting. Once the cheese cools, it will begin to harden again. You can put leftovers in airtight container for 1-2 days, but the texture will be a little tougher because the cheese has already been melted once.
Microwave for 1-2 minutes or until bubbling. Place leftovers back in the skillet and follow step 6.
Related Recipes
Queso Fundido with Poblano & Corn
Ingredients
- 2 Tablespoons unsalted butter
- 1 15 ounce can corn
- 1 poblano chopped*
- 1 teaspoon Everything but the elote seasoning*
- 8 ounces oaxaca shredded*
- 8 ounces monterey jack shredded
- optional garnish: fresh pico de gallo, salsa, tomatoes, onions, or cilantro
Instructions
- In a 10 inch cast iron skillet or an oven safe pan, melt the butter on medium heat.
- Add the drained can of corn to the skillet. Turn the heat down to medium low. Sauté for 15-20 minutes or until golden brown.
- Add the chopped poblano peppers and seasoning blend to the skillet. Cook for about 5 minutes.
- Remove the skillet from the heat. Add the shredded cheese and fold it into the vegetables until well combined.
- Bake at 400° for 5-10 minutes or until the cheese is bubbling and completely melted. Broil on high for 1-2 minutes for a more golden top.
- (Optional) Garnish with fresh pico de gallo, salsa, tomatoes, onions, or cilantro.
