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Michelada-Spiced Queso Fundido Recipe Easy Spicy Chorizo Poblano Dip

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A flavorful and spicy queso fundido dip featuring smoky Mexican chorizo, roasted poblano peppers, and a tangy michelada-inspired spice blend. Perfect for entertaining and ready in under 30 minutes.

Ingredients

Scale
  • 8 ounces Mexican style chorizo
  • 2 medium poblano peppers, roasted, peeled, and diced
  • 12 ounces queso Oaxaca or mozzarella cheese, shredded
  • ½ cup white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, diced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • Zest of 1 lime
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Roast the poblano peppers over a gas flame or under the broiler until the skin blisters and blackens (about 5-7 minutes). Place in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin, remove seeds, and dice the flesh.
  2. Heat a skillet over medium heat and crumble in the chorizo. Cook for 6-8 minutes until browned and cooked through. Transfer chorizo to a paper towel-lined plate to drain excess fat, leaving some fat in the pan.
  3. In the same skillet with chorizo fat, add the chopped white onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in diced tomato, chili powder, cumin, and smoked paprika. Cook for 2-3 minutes until tomatoes soften and spices bloom. Season with salt and pepper.
  5. Return the cooked chorizo and diced poblanos to the skillet and stir to combine. Cook together for 2 minutes.
  6. Sprinkle shredded cheese evenly over the mixture. Add Worcestershire sauce and lime zest. Gently stir to combine without breaking the cheese strands.
  7. Transfer skillet to a preheated oven at 375°F (190°C) and bake for 8-10 minutes until cheese is melted, bubbly, and slightly browned on top.
  8. Remove from oven, garnish with chopped cilantro, and serve immediately with warm tortillas or tortilla chips.

Notes

Roasting poblanos adds essential smoky depth. Use queso Oaxaca for best melting, mozzarella as a substitute. Avoid pre-shredded cheese with anti-caking agents. For dairy-free, use vegan mozzarella alternative. To finish without oven, cover skillet and melt cheese on low heat but browning will be less. Store leftovers in airtight container refrigerated up to 3 days; reheat in oven for best texture.

Nutrition

Keywords: queso fundido, michelada spice, chorizo dip, poblano peppers, spicy cheese dip, Mexican appetizer, party dip

Find it online: https://cooksybite.com/michelada-spiced-queso-fundido-recipe-easy-spicy-chorizo-poblano-dip/