Queso Fundido

Name: Queso Fundido
Yield: 4 Servings
Ingredients: 1 poblano chile; 2 teaspoons vegetable oil; 4 ounces fresh chorizo, casing removed; 2 teaspoons hot sauce (such as Valentina or Cholula); ½ teaspoon powdered adobo seasoning; 6 ounces shredded queso Chihuahua; 2 scallions, chopped; ½ cup chopped cilantro; Lime wedges and warm tortillas (for serving)

Photography by Peden + Munk

January 28, 2016

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Peden + Munk

At Minero, Chef Sean Brock uses Chihuahua cheese for this, which is a Mexican melting type, but it can be hard to find unless you have a Latin foods store nearby. If that’s the case, use Monterey Jack. Not the same, but still crazy good!

Recipe notes

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Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Spicy Pork and Refried Bean Soup

A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.

Chickpeas With 40 Garlic Cloves

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.