This Queso Fundido with Poblano & Corn is pure melted-cheese heaven. A mix of Monterey Jack and Oaxaca cheeses combined with sautéed corn and poblano pepper, baked until bubbly, makes an irresistible appetizer.
Mexican food was a staple of my childhood in Texas. My family usually ate at home, but when we went out it was often for Mexican cuisine — and I loved it. Queso fundido is my go-to appetizer at a Mexican restaurant. As a self-confessed cheese lover, I can’t resist a bubbling bowl of molten cheese. For this version I add golden sautéed corn and roasted poblano for extra flavor and texture — a perfect pairing.
Table of Contents
- Highlights
- Ingredients
- Instructions
- Expert Tips
- FAQs
- Related Recipes
- Queso Fundido with Poblano & Corn Recipe
Highlights
- Vegetarian
- Only 6 simple ingredients
- A must-try for fellow cheese addicts
- Stringy, gooey, and chewy — different from a typical queso dip
- Ready in under 15 minutes of hands-on time
- Perfect for taco night, game day, or snacking
Ingredients
- Poblano pepper — substitute a green bell pepper if needed
- Monterey Jack & Oaxaca cheese — you can use one or the other, but a blend melts and tastes great
- Everything but the elote seasoning — from Trader Joe’s, or use 1/4 tsp each: salt, chili powder, paprika, and garlic powder
Complete ingredient amounts are listed in the recipe card below.
Instructions
Before you start
- Choose a large oven-safe pan or a 10-inch cast iron skillet.
- Preheat the oven to 400°F (205°C) so it’s fully hot when the skillet goes in.
- Drain the liquid from the can of corn.
- Wash, dry, and chop the poblano pepper.
- Shred all the cheese yourself — avoid pre-shredded cheese, which contains anti-caking agents that hinder melting.
Step 1: In a 10-inch cast iron skillet or other oven-safe pan, melt 2 tablespoons of unsalted butter over medium heat.
Step 2: Add the drained 15-ounce can of corn and reduce heat to medium-low. Sauté the corn for 15–20 minutes until the kernels are golden and slightly charred.
TIP – Take your time with the corn. Letting it brown properly builds flavor; it’s better to cook it a bit longer than to undercook it.
Step 3: Add the chopped poblano and 1 teaspoon of the seasoning blend. Cook for about 5 minutes until the poblano softens and the flavors meld.
Step 4: Remove the skillet from the heat. Add the shredded cheeses (8 oz Oaxaca and 8 oz Monterey Jack) and fold them into the corn and poblano until evenly distributed.
Step 5: Bake at 400°F for 5–10 minutes, or until the cheese is bubbling and fully melted. For a golden top, broil on high for 1–2 minutes — watch closely to prevent burning.
TIP – Keep a close eye when broiling; the cheese can go from golden to burned very quickly.
Step 6: (Optional) Garnish with fresh pico de gallo, diced tomatoes, onions, or cilantro. Serve hot with thick corn tortilla chips or warm tortillas for scooping or rolling.
Expert Tips
- Use a cast iron skillet. Cast iron retains heat well and keeps the queso bubbling longer at the table.
- Don’t use pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
- Watch closely while broiling. High heat can brown the top quickly but also burn it.
- Serve with sturdy chips and warm tortillas. Thick corn chips hold up to the melted cheese; you can also spoon queso into a warm tortilla and roll it.
FAQs
“Queso” means cheese and “fundido” means melted in Spanish. Queso fundido is a melted-cheese dish, often finished flaming and traditionally mixed with chorizo; it’s also called queso flameado.
Oaxaca is a semisoft, stringy Mexican cheese similar to mozzarella: mild, slightly salty, and great for melting. It’s commonly found at grocery stores and Mexican markets.
Thick corn tortilla chips are ideal for dipping. You can also spoon the melted cheese into warm tortillas and roll them up.
Yes. After combining the sautéed vegetables with the shredded cheese, store the mixture in the fridge for up to one day. Transfer to a skillet and bake when ready.
Queso fundido is best eaten immediately. Leftovers can be kept in an airtight container for 1–2 days, though the texture will firm up after cooling.
Reheat in the microwave for 1–2 minutes or return the mixture to a skillet and bake until bubbling.
Related Recipes
Main
Mexican Chicken & Rice Casserole (Creamy & Cheesy)
Mexican
Short Rib Barbacoa Tacos (Instant Pot or Slow Cooker)
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Queso Fundido with Poblano & Corn
Ingredients
- 2 Tablespoons unsalted butter
- 1 15 ounce can corn, drained
- 1 poblano, chopped*
- 1 teaspoon Everything but the elote seasoning*
- 8 ounces Oaxaca, shredded*
- 8 ounces Monterey Jack, shredded
- Optional garnish: pico de gallo, salsa, tomatoes, onions, or cilantro
Instructions
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Melt butter in a 10-inch cast iron skillet or oven-safe pan over medium heat.
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Add drained corn and reduce heat to medium-low. Sauté 15–20 minutes until golden.
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Stir in chopped poblano and seasoning; cook about 5 minutes.
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Remove from heat and fold in shredded cheeses until combined.
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Bake at 400°F for 5–10 minutes until bubbly. Broil 1–2 minutes for a golden top if desired.
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(Optional) Garnish with pico, salsa, tomatoes, onions, or cilantro and serve with chips or warm tortillas.
Notes
Monterey Jack & Oaxaca cheese – you can use one or the other, but a blend melts nicely.
Everything but the elote seasoning – substitute 1/4 tsp each salt, chili powder, paprika, and garlic powder if needed.
Do not use pre-shredded cheese. The anti-caking coating prevents a smooth melt.
Keep an eye on the queso while broiling. It can burn quickly under high heat.
Serve with thick corn tortilla chips and warm tortillas. Thin chips may not support the cheese well.