A smoky queso fundido dip made with chipotle mushrooms, roasted poblano peppers, and Mexican chorizo. Easy to make and perfect for game day!
Print Recipe
5 from 1 vote

Chipotle Mushroom, Roasted Poblano, and Chorizo Queso Fundido

A smoky queso fundido dip made with chipotle mushrooms, roasted poblano peppers, and Mexican chorizo. Easy to make and perfect for game day!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Keyword: queso fundido
Servings: 6 servings
Author: Jamie Silva

Ingredients

  • 6 ounces Mexican chorizo casing removed and in pieces
  • 4 ounces mushrooms chopped (crimini, portobello, your favorite)
  • 1/2 - 1 teaspoon chipotle powder or ancho chili powder (depending on desired spice level)
  • Salt and pepper to taste
  • 2 roasted poblano peppers (place in the oven until blackened or use a kitchen torch)
  • 2-3 cups Sargento Mexican Shredded Cheese (depending on the pan size)
  • Chopped cilantro and lime wedges for garnish

Instructions

  • Preheat oven at 350 degrees F.
  • In a cast iron pan, cook chorizo over medium-high heat until browned. Transfer chorizo to a plate.
  • In the same pan, add mushrooms, chipotle powder, salt and pepper. Sauté until tender. Set aside.
  • Peel the skin off of the poblano peppers. Remove the seeds and roughly chop. To the pan with the mushrooms, add the browned chorizo, poblano peppers and shredded cheese. Bake for about 15-20 minutes or until cheese has melted.
  • Remove from oven. Garnish with cilantro, a squeeze of lime and serve with tortilla chips. Enjoy!

Notes

*This is a “create your own adventure” recipe. If you want to keep this vegetarian, don’t add the chorizo, skip step 2. If you don’t like mushrooms, skip step 3. You get the idea. :)