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For the Roasted Chile Sauce
  • 1/4 cup vegetable oil
  • 1 cup diced onions
  • 1 tablespoon chopped garlic
  • 1 cup roasted poblano chiles, diced
  • 1/2 cup roasted jalapeños, diced
For the Queso Fundido
  • 1/2 cup heavy cream
  • 3 cups Mexican cheese blend (Chihuahua, Queso Oaxaca, Manchego)
  • 1 tablespoon cornstarch
For the garnish
  • 1/2 cup pico de gallo
  • Mexican chorizo, browned and crumbled
  • 1 pinch chopped cilantro
For serving
  • Flour tortillas


Serves: 6-8


For the chile sauce, heat oil in a skillet and sauté onions, garlic and chiles until soft.

Heat another medium sauté pan over medium heat, add heavy cream and chile sauce to the pan. Toss cheese mix with cornstarch and add to the simmering sauce/cream; stir until smooth.

Pour into a warm 6-inch cast-iron skillet, and place under the broiler until lightly brown on top.  

Garnish with pico de gallo, chorizo and cilantro. Serve with flour tortillas alongside.