So, it’s about time I admit something to you all. I have a SERIOUS obsession with Disney World. Yup. I’m 29 years old and I love Disney World like a 5 year old that ate ice cream for breakfast. Living in South Florida for three years didn’t help with the obsession either. As a season pass holder, it only got worse. But hey, “adult Disney” (as I like to call it) is amazing. Great food. Great drinks. Great rides. Don’t knock the most magical place in the world until you try it ok? Ok.
So, what the heck does my Disney obsession have to do with this Queso Fundido? E.V.E.R.Y.T.H.I.N.G.
I LOVE dining in Disney’s Epcot restaurant San Angel Inn. Great nostalgia (Who doesn’t love the Donald Duck boat ride am I right?) too! Our favorite Disney tradition is to enjoy Mezcal Margaritas from the tequila bar and enjoy dinner there every time we visit. My favorite appetizer is their Queso Fundido. So, now that I live several hundred miles away I had to get my Queso Fundido and Mezcal Margarita fix somehow right? RIGHT!
Find the full recipe for this Queso Fundido below and read on for tips and tricks.
- Cast Iron Skillet
- Knife/ Cutting Board
- Grill (optional)
This is so so easy! I personally love the addition of poblano peppers. Start by roasting or grilling the outside of the pepper to get a nice char. Once charred, I place my roasted peppers in a grocery bag and tie it closed. Allow it to rest so it steams a bit so the outside skin can easily be removed. After about 5-7 minutes, peel the skins off the poblano peppers. Cut off the stems, remove the seeds, and slice the pepper into small diced pieces and set aside. I love chorizo in my fundido. I use a pork chorizo, cook it till nicely browned, then drain it over a paper towel to help remove the grease (this is crucial). Layer the cast iron with 3-4 slices of cheese, add the layer of cooked chorizo and diced poblano pepper, then finish off with more cheese. Cover with foil, bake or grill for about 20 minutes. Allow the last 10 minutes to cook uncovered to allow the cheese to brown. Serve with Keto tortillas, your favorite store bought low carb tortilla, or even a flour one (if this fits your lifestyle and diet)! Pair this delicious appetizer with a Jalapeno Pineapple Mezcal Margarita or my Low Carb Strawberry & Lime Margarita!
Queso FundidoPrint Recipe
- 1/2 lb Chorizo, cooked and drained
- 8 Slices, Muenster Cheese
- 1 Poblano Pepper, roasted
Preheat your grill (or oven) to 400F and set it up for indirect cooking.
Char one whole poblano pepper over the direct heat on the grill (if using an oven roast it on a pan in the broiler to get a similar effect) . Place the charred pepper in a grocery bag for 5 minutes or so, remove and then peel off the skin and discard.
Remove the seeds and the stem. Diced the pepper into small pieces and set aside.
In a 6" cast iron skillet, cook the chorizo till brown. Remove and drain on a paper towel lined plate to remove excess grease. This is very important or the fundido will be very very greasy.
Wipe out the inside to remove excess grease. Lay 4 slices of muenster cheese into the bottom of the skillet.
Layer with the chorizo and diced poblano pepper.
Finally, add the last 4 slices of cheese to the top. Spray a piece of foil with non-stick spray and cover the skillet.
Cook on the grill (or in the oven) on indirect heat until it is bubbly and the cheese has melted (about 15-20 minutes). Remove the foil and allow the cheese to brown another 10 minutes or so.
Remove from the heat/oven and serve with small tortillas.