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Flavorful Roasted Hatch Chili Queso Fundido with Chorizo

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A smoky, spicy, and creamy queso fundido featuring roasted whole Hatch chilis and savory Mexican chorizo, perfect as a crowd-pleasing party dip.

Ingredients

Scale
  • 4–5 medium whole Hatch chilis (fresh or roasted frozen)
  • 8 ounces Mexican chorizo (recommended El Mexicano brand)
  • 2 cups shredded Monterey Jack cheese (about 7 oz / 200g)
  • 1 cup shredded Oaxaca cheese (about 3.5 oz / 100g)
  • ½ medium white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons fresh cilantro, chopped (optional garnish)
  • 1 teaspoon fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Fresh tortillas or tortilla chips, for serving

Instructions

  1. Preheat oven broiler on high. Place whole Hatch chilis on a baking sheet and broil for about 10 minutes, turning every 2-3 minutes until skins are blackened and blistered. Remove and place chilis in a bowl covered with plastic wrap or sealed container to steam for 10 minutes.
  2. Once cooled, gently peel off blackened skins. Remove seeds if less heat is desired. Chop chilis into roughly ½-inch pieces.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add chorizo, breaking it up with a spoon, and cook for 6-8 minutes until browned and cooked through.
  5. Stir roasted chopped chilis into the chorizo mixture and cook together for 2 minutes. Season with salt and pepper to taste.
  6. Remove skillet from heat. Evenly sprinkle shredded Monterey Jack and Oaxaca cheeses over the mixture. Return skillet to oven and broil for 3-5 minutes until cheese is melted, bubbly, and lightly browned. Watch closely to avoid burning.
  7. Remove from oven, squeeze fresh lime juice over the top, and garnish with chopped cilantro. Serve immediately with warm tortillas or tortilla chips.

Notes

Do not rush roasting the chilis; the char adds signature smoky flavor. Steam chilis after roasting to loosen skins for easier peeling. Brown chorizo well but avoid overcooking to prevent dryness. Shred your own cheese for better melt quality. Assemble and broil cheese just before serving for perfect gooey texture. Leftovers keep up to 3 days refrigerated; reheat gently.

Nutrition

Keywords: Hatch chili, queso fundido, chorizo, party dip, roasted chilis, Mexican cheese dip, easy appetizer

Find it online: https://recipebelle.com/flavorful-roasted-hatch-chili-queso-fundido-with-chorizo-easy-recipe-for-perfect-party-dip/