Roasted Poblano Queso Fundido
Prep time
Cook time
Total time
This queso fundido is delicious and really easy to make. Plus it's sure to be a crowd pleaser for your football season!
Recipe type: Dip
Cuisine: Mexican
Serves: 6-8 servings
  • 1½ tablespoons unsalted Butter
  • 1 garlic Clove, minced
  • 1 teaspoon minced Oregano (or 2 teaspoon dried Mexican oregano)
  • 1 roasted Poblano, diced
  • Corn kernels from 1 ear of corn (about ⅔ cup)
  • 4 ounces Beer (of choice -- I went with a good wheat beer)
  • 8 ounces shredded Mexican Cheese
  • juice of ½ Lime
  • Salt and Pepper to taste
  • Cilantro, optional
Preparation Instructions
  1. Begin by prepping your veggies. Cook one ear of corn (I steamed mine in the microwave) and roast one poblano pepper (I roasted mine in the Nu-Wave but choose your favorite method).
  2. In a small saucepan, melt the butter over medium-high heat.
  3. Once the butter has melted, add the garlic, corn, poblano, and oregano to the pan and sautee for about 3-4 minutes or until the corn begins to brown a little.
  4. Add the beer to the saucepan and stir. Then reduce the heat and simmer until most of the liquid has evaporated.
  5. While the veggie/beer mixture simmers, juice half a lime over your cheese and mix so the juice is throughout.
  6. Once the beer mixture has reduced, add the cheese a couple of ounces at a time and stir until it melts. Then add more cheese until it's all combined.
  7. Season the queso with more salt and pepper. Top with cilantro if you'd like and serve right away with your favorite corn or tortilla chips! Enjoy!
Recipe by Can Cook, Will Travel at