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Have I also told you about how I used to order queso fundido (literally just a big skillet of hot melted cheese) for dinner at a restaurant I frequented when traveling for work? Like that was all I ate…for dinner…#livingmybestlife.
- Make sure to use fresh Mexican-style chorizo. It’s the type you’ll find at the butcher counter with the sausages. Just remove the casing and sauté until cooked through and crisp!
- Keep your tortillas and hard tacos shells as warm as possible as you’re assembling and right up until eating. The queso will harden quickly if they aren’t warm. You can even keep the assembled tacos in a low oven-or just shove these off for people to eat as soon as one is made!
Queso Fundido Tacos
- Yield: 4 servings 1x
Description
Crispy chorizo and sauteéd poblanos are stuffed into a hard shell taco that’s encased in a flour tortilla WITH QUESO IN BETWEEN AS THE GLUE. Wrap your heads around that, people. It’s a great dinner for a crowd and quick to make. Just eat ’em while they’re hot!
Ingredients
CHEESE SAUCE:
- 2 garlic cloves, finely minced
- 4 tablespoons (1/4 cup) butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/4 cup heavy cream (or use more whole milk)
- 6 ounces Monterey Jack cheese, coarsely shredded
- 6 ounces Quesadilla or Oaxaca cheese, coarsely shredded
- Kosher salt and freshly ground black pepper, to taste
MEAT & VEGGIES:
- 2 poblano peppers, cored, seeded and thinly sliced
- 1 pound fresh chorizo, removed from casings
TO ASSEMBLE:
- Eight 6-inch flour tortillas
- Eight hard corn taco shells
- 4 green onions, white and green parts thinly sliced
- Cilantro leaves, picked from stem
- Crumbled Cotija cheese
- Crema or sour cream
- Lime wedges
Instructions
- Preheat the oven to 200°. Place the hard shell tacos on a baking sheet in a single layer and leave in the oven to warm while you prepare the rest of the recipe. (This will help keep your queso melty when you’re eating!).
- To make the cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk to combine; cook for 3 to 4 minutes. Slowly whisk in the milk, ensuring no lumps form. Cook until thickened and coats the back of a spoon, about 5 minutes. Lower the heat and slowly whisk in the cheeses. When smooth, lower the heat and keep warm.
- In a large skillet, add about 1 teaspoon of vegetable oil and preheat over medium-high heat. When hot, add the poblano peppers and a pinch of salt; sauté, stirring frequently, until softened and pliable, about 6 to 8 minutes. Transfer to a bowl.
- Add another teaspoon of vegetable oil and the chorizo. Use the back of the spoon to break the chorizos up as it cooks. Cook for 9 to 10 minutes, until cooked through, browned and slightly crispy. Transfer to a paper towel-lined plate to drain.
- To assemble, toast the flour tortillas over the open flame on a gas burner, or warm in the microwave until pliable. Spread a thin layer of the cheese sauce all over one side of the tortilla and place the warm taco shell in the center, folding up the sides and gently pressing together to adhere the tortilla and taco shell to one another. Continue until all of the taco shells are assembled.
- To assemble: layer the poblano pepper strips, chorizo, green onions, cilantro, and Cotija in the shells. Drizzle with crema, if desired, and squeeze the lime over top. Eat them fast and while they’re hot!
Notes
Inspiration: Queso Fundido Tacos on howsweeteats.com
- Category: Pork, Latin American