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Savory Hatch Chile Queso Fundido Recipe with Spicy Chorizo and Tortillas Made Easy

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A warm, cheesy, and comforting queso fundido featuring smoky Hatch chiles and spicy chorizo, perfect for quick meals or entertaining.

Ingredients

Scale
  • 3–4 medium roasted, peeled, and seeded Hatch chiles
  • 8 ounces (225 grams) spicy Mexican-style chorizo, casing removed
  • 1 cup (100g) shredded Oaxaca or mozzarella cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • ½ small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • A handful of chopped cilantro (optional)
  • 1 teaspoon fresh lime juice (optional)
  • Salt and pepper to taste
  • 8 small corn tortillas, warmed or lightly toasted

Instructions

  1. Roast the Hatch chiles if not pre-roasted by charring them over a gas flame or under the broiler until skin is blackened (about 10 minutes). Place in a bowl covered with plastic wrap for 10 minutes to steam, then peel, seed, and chop roughly.
  2. Heat olive oil or butter in a skillet over medium heat. Add chorizo, breaking it apart, and cook until crispy and browned, about 6-8 minutes. Remove chorizo with a slotted spoon, leaving fat in the pan.
  3. Add chopped onion and garlic to the chorizo fat in the skillet. Sauté until softened and fragrant, about 3-4 minutes.
  4. Add chopped Hatch chiles to the skillet and cook for 2 minutes to warm through.
  5. Return cooked chorizo to the skillet and evenly sprinkle shredded Oaxaca and Monterey Jack cheese over the mixture. Press gently to spread cheese.
  6. Transfer skillet to a preheated broiler on high and broil for 3-5 minutes until cheese is bubbly and golden. Alternatively, cover skillet with a lid and melt cheese on stovetop over low heat for 5-7 minutes.
  7. Remove from oven carefully. Sprinkle chopped cilantro and fresh lime juice over the top.
  8. Serve immediately with warm corn tortillas for scooping.

Notes

If cheese browns too quickly under the broiler, move skillet to a lower rack or reduce broiler heat. Freshly shred cheese for best melt and texture. For dairy-free, use vegan cheese and substitute chorizo with seasoned ground turkey or plant-based sausage. Poblano peppers can substitute Hatch chiles if unavailable. Reheat leftovers gently with a splash of milk or cream to keep creamy.

Nutrition

Keywords: Hatch chile, queso fundido, chorizo, spicy cheese dip, Mexican appetizer, easy queso recipe, melted cheese, corn tortillas

Find it online: https://twinkletaste.com/savory-hatch-chile-queso-fundido-recipe-with-spicy-chorizo-and-tortillas-made-easy/