One of our favorite Spanish words is Botana, which simply means snack. Other favorites include queso fundido, which means, you guessed it, “melted cheese” commonly referred to as queso. This recipe for traditional queso fundido, our favorite game-day botana, features rajas or strips of poblano peppers with a few added serving suggestions. Recipe variations are endless from here: chorizo, mushrooms, spring onions, crispy chili, kimchi…have at it!
QUESO FUNDIDO WITH RAJAS
4 poblano chiles
1 lb. Asadero or Oaxacan Cheese, shredded
3 garlic cloves, minced
1 small White Onion, minced
1 tbs. extra-virgin olive oil
1 dozen corn tortillas
A pinch of salt and freshly ground black pepper
Chicharron (pork rinds) smashed
Preheat oven to 450 degrees
Over an open flame of a BBQ grill or gas stove cook and blister the poblano peppers until soft. This can also be done in a cast iron skillet over high heat with a little oil.
Cut the onion in half and prepare in a similar fashion over an open flame or cast iron skillet until soft.
Peel the poblano pepper when cooled and cut it into strips.
Saute the peppers, onion, and garlic in olive oil for 5 minutes. Add a pinch of salt and pepper. Let cool.
Blend the cheese and vegetables in a bowl and transfer to an oven-proof dish
Bake for 10-12 minutes. Add the remaining vegetable halfway through the baking time.
Remove from oven, top with chicharron or avocado and serve immediately with warm tortillas and salsa.
Story and Recipe by Gabe Gomez