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Flavorful Roasted Hatch Chile Queso Fundido Recipe with Chorizo Crumble Perfect for Parties

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A quick and easy queso fundido featuring smoky roasted Hatch chiles, spicy chorizo crumble, and a blend of melting cheeses, perfect for parties and crowd-pleasing appetizers.

Ingredients

Scale
  • 3–4 medium roasted Hatch chiles, peeled and chopped (or poblano peppers as substitute)
  • 8 oz (225 g) raw Mexican-style chorizo, removed from casing
  • 1 cup (110 g) shredded Monterey Jack cheese
  • 1 cup (110 g) shredded Chihuahua cheese (optional but recommended)
  • 4 oz (115 g) softened cream cheese
  • ½ medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil or neutral cooking oil
  • 2 tbsp fresh cilantro, chopped (optional garnish)
  • 1 tsp fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Crusty bread or warm tortillas, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Roast the Hatch chiles over a gas flame or under the broiler until the skin blackens. Place in a bowl covered with plastic wrap to steam for 10 minutes, then peel off the skins, remove seeds, and chop finely. If using pre-roasted chiles, chop and set aside.
  3. Heat 1 tablespoon of olive oil in a cast iron or oven-safe skillet over medium heat. Add the raw chorizo, breaking it up with a spatula into small crumbles. Cook until browned and cooked through, about 6-8 minutes. Remove with a slotted spoon and drain on paper towels to remove excess fat.
  4. In the same skillet, add the diced onion and cook until translucent and soft, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. In a mixing bowl, combine shredded Monterey Jack, Chihuahua cheese, and softened cream cheese. Stir until well blended.
  6. Add the roasted Hatch chiles, cooked chorizo (reserve a little for topping), and sautéed onion and garlic to the cheese mixture. Season with salt and pepper to taste and stir gently to combine.
  7. Spread the cheese mixture evenly in the skillet. Sprinkle the reserved chorizo crumble on top for a crunchy finish.
  8. Place the skillet in the preheated oven and bake for 12-15 minutes, or until the cheese is fully melted, bubbly, and slightly golden around the edges.
  9. Remove from oven and let sit for 2 minutes. Drizzle with fresh lime juice and sprinkle chopped cilantro over the top.
  10. Serve immediately with crusty bread or warm tortillas for dipping.

Notes

If cheese isn’t melting evenly, stir gently halfway through baking. Watch closely near the end to avoid burning. Use fresh chorizo for best flavor and texture. Pre-roasted Hatch chiles can be used for convenience. For dairy-free, substitute cheeses with vegan melting cheese and cream cheese with cashew-based spread. Vegetarian option: omit chorizo and add sautéed mushrooms or caramelized peppers.

Nutrition

Keywords: queso fundido, Hatch chiles, chorizo, party appetizer, melted cheese dip, Mexican-style, easy recipe, crowd-pleaser

Find it online: https://juliamadeit.com/flavorful-roasted-hatch-chile-queso-fundido-recipe-with-chorizo-crumble-perfect-for-parties/