Tomorrow is Cinco de Mayo! This day commemorates the Battle of Puebla, which took place on May 5, 1862 between Mexico and France in which the Mexican people were victorious…Believe it or not this day is celebrated more in the United States than throughout Mexico and although no one in our family is of Mexican heritage we still love to celebrate this day with our favorite Mexican foods…Queso Fundido just happens to be one of our all time favorites. I first had Queso Fundido at a very popular restaurant called Tequila’s in Philadelphia. This dish is mouth-watering, cheesy deliciousness! You don’t have to go to Philly to try it…just follow these simple steps and create your own Cinco de Mayo Queso Fundido appetizer!
1 Poblano Pepper
1 tablespoon canola oil
1 Spanish onion, peeled & diced
2 Spanish Chorizo sausages
8 oz Monterey Jack cheese, shredded
4 oz Mozzarella cheese, shredded
6-6″ soft flour tortillas
I have used Monterey Jack cheese & Mozzarella cheese as a substitute for Chihuahua cheese – if you can find Chihuahua cheese in your area please use it instead. Heat oven to 450°F. Place the Poblano Pepper on a baking sheet and char in the oven 10-15 minutes. Remove from oven and place in a plastic sandwich bag; set aside to cool. Reduce oven temperature to 400°F. Heat the canola oil in a skillet on medium-high heat. Add the diced onion and sauté 15 minutes. Peel the Poblano pepper, remove the seeds and dice. Add Poblano pepper into skillet with the diced onions and sauté 3-5 minutes; remove onions & pepper and set aside. In the same skillet, crumble the chorizo and cook 3-5 minutes. While chorizo is cooking, place half of the shredded cheeses in the bottom of an 8″ cast iron skillet. Scoop the onions & pepper on top of the shredded cheeses. Add most of the cooked chorizo on top of the onion & peppers. Sprinkle with remaining shredded cheese. Place in the heated oven and bake ~10 minutes until cheese has melted and is bubbling; wrap tortillas in aluminum foil and place in the oven as well. Bring Queso Fundido out of oven and top with remaining cooked chorizo. Serve with heated tortillas.