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A bowl of roasted poblano queso fondido on a plate of tortilla chips.

Roasted Poblano Queso Fundido

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Snack
Cuisine Mexican
Servings 8
Calories 149 kcal


  • 1 ½ tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1 teaspoon minced Mexican oregano or 2 teaspoon dried Mexican oregano
  • 1 roasted poblano, diced
  • corn kernels from 1 ear of corn (about 2/3 cup)
  • 4 ounces beer (of choice)
  • 8 ounces shredded pepper-jack cheese Mozzerella and fonitna work too
  • juice ½ lime
  • salt and pepper to taste
  • cilantro, optional


  • Place a small pot over medium-high heat and melt butter.
  • Add garlic, oregano, poblano, and corn and sauté for 3 to 4 minutes.
  • Stir in beer and turn heat down to simmer. Simmer mixture until most of the liquid has evaporated.
  • Toss the shredded cheese with the lime juice and set aside.
  • Lower the stovetop heat to low and begin adding the cheese, 2 ounces at a time (stirring constantly with a wooden spoon).
  • Once all the cheese has been added, continue to stir until the mixture is smooth. Lightly season with salt and pepper.
  • Transfer to a serving dish and top with chopped cilantro, if using.
  • Serve immediately with fresh tortilla chips.


Serving: 1servingCalories: 149kcalCarbohydrates: 5gProtein: 8gFat: 11gSaturated Fat: 7gCholesterol: 31mgSodium: 154mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 377IUVitamin C: 13mgCalcium: 217mgIron: 1mg
Keyword queso
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