Think of queso fundido as Mexican fondue -- creamy, rich and delicious. Unlike fondue, you don’t dip anything in it. Instead, you scoop it onto tortillas. If you like, serve a little pico de gallo or diced fresh tomatoes on the side.
- ½ cup cooked green salsa
- 2 tablespoons créma, crème fraiache, or thinned sour cream
- 2 poblano chiles, roasted, peeled, seeded, and cut into ½ inch-wide strips
- 6 fresh corn tortillas or store-bought 6-inch corn or flour tortillas
- 1 ½ cups diced queso-Chihuahua, Monterey Jack or Muenster cheese (about 7 ounces)
- 2 tablespoons chopped fresh cilantro
Stir together the salsa, créma, and all but a small handful of the pepper strips in a heavy round 8x3-inch deep flameproof casserole or heavy 8-inch pot. Bring to a boil over medium heat and cook until lightly thickened, about 4 minutes.
While the sauce is simmering, warm the tortillas.
Add the cheese to the salsa mixture all at once and stir until melted, about 4 minutes. Remove from the heat and stir well until smooth. Scatter the remaining chile strips and the cilantro over the top and serve immediately, letting guests spoon some of the queso fundido onto the warm tortillas and eat them out of hand.