Melted Cheese with Poblano and Chorizo (Queso Fundido)
Why This Recipe Works
Before we could develop our queso fundido recipe, we had to find a substitute for the Mexican cheese, queso asadero, that is used make authentic versions of the dish. We determined Monterey Jack to be an acceptable stand-in in terms of flavor and texture. We heated the cheese in the oven until melted—no tricky techniques needed—but we did find that how the cheese is prepared for melting affects the outcome of the queso fundido recipe. Cutting the cheese into cubes allows the cheese to melt slowly to a creamy, smooth consistency—its oils do not separate, which would result not only in pools of grease, but in a grainy texture. Taking the cheese out of the oven promptly was also critical for avoiding oil separation.