Mexican cuisine · Salads & Mezze

Queso Fundido con Rajas

Cheese melted in the oven over roasted poblano strips, stretching into strings inside warm corn tortillas.

Ingredients · for 4 servings

• 3 poblano chiles
• 250 g cheese (Oaxaca-style, or young Gouda + mozzarella)
• 150 g mozzarella
• 1 white onion
• 2 cloves garlic
• 1 tsp dried oregano
• 2 tbsp olive oil
• 8 corn tortillas
• Salt, pepper

Instructions

1. Char the poblano chiles all over under the hot broiler or directly over a gas flame for 8–10 min., then let them steam in a covered bowl for 10 min.
2. Peel off the charred skin, seed the chiles and cut into finger-wide strips — the rajas.
3. Cut the onion into thin half-rings, finely chop the garlic and fry both in the olive oil over medium heat for 6–7 min., until the onion turns golden and sweet.
4. Add the rajas along with the crumbled oregano, fry for 2 min. more, season with salt and pepper, and transfer the vegetables to a shallow ovenproof dish.
5. Coarsely grate the Oaxaca cheese and the mozzarella, spread thickly on top, and bake in the oven preheated to 220 °C for 8–10 min., until the cheese bubbles and turns golden brown at the edges.
6. Warm the corn tortillas briefly in a dry pan and serve the queso fundido immediately, still bubbling hot, for scooping up.