Queso Fundido with Roasted Poblano Salsa

Queso Fundido is already a crowd-stopper on its own — add a smoky roasted poblano salsa and seasoned ground beef and it becomes the kind of dish people hover around until it's gone. Pre's 95% lean ground beef keeps things from getting too heavy without sacrificing any of the savory, meaty backbone the dish needs. Everything comes together in one cast iron skillet and goes straight to the table, which is exactly how it should be served.

Total Time: 30 min

Servings: 4–6

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Queso Fundido Ingredients

For the Queso:

• 1 16-ounce package of Pre 95% lean ground beef

• High-heat cooking oil spray or 1 tablespoon cooking oil

• 3 tablespoons taco seasoning

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• 1 cup whole milk

• 12 ounces cream cheese, room temperature, cut into 2-inch cubes

• 16 ounces Chihuahua cheese, grated

For the Roasted Poblano Salsa:

• 2 poblano peppers, stem and seeds removed, sliced into 4 to 6 strips

• 4 to 6 roma tomatoes, quartered

• 4 cloves of garlic, mashed

• 1 small onion, diced

• 1 teaspoon kosher salt

• 1 teaspoon freshly squeezed lime juice

• Dash of hot sauce

For Serving:

• Tortillas

• Fresh cilantro, chopped

• Avocado, sliced

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Instructions

1. Preheat oven to 400º F. Line a baking sheet with parchment paper and arrange poblano strips and tomato quarters in a single layer. Season with salt and pepper and roast until skins are charred, 15 to 20 minutes. Remove from oven and let cool.

2. Heat a large cast iron skillet over medium-high heat. Add ground beef and taco seasoning and brown until cooked through, 6 to 7 minutes. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.)

3. Peel charred skins from peppers and tomatoes — this does not need to be precise, as a bit of skin mixed in adds smokiness. Transfer to a food processor or blender, add salt, lime juice, and hot sauce, and pulse until blended but still slightly chunky.

4. In a large pot over medium heat, melt butter and whisk until foamy, about 1 minute. Add flour and whisk until incorporated, about 1 more minute. Add milk and whisk for 5 minutes until mixture begins to thicken slightly. (Why: building a roux before adding milk prevents lumps and gives the queso a smooth, stable base.) Add cream cheese and stir until melted, then stir in shredded Chihuahua cheese, reserving about 1/2 cup for topping.

5. Return cast iron skillet with beef to stove over medium-low heat. Add queso mixture and stir until fully combined. Top with reserved cheese and place under broiler for 2 to 3 minutes, until cheese is bubbling and beginning to brown.

6. Warm tortillas wrapped in a clean dish towel in the microwave for about 45 seconds. Drizzle roasted poblano salsa over queso fundido, top with chopped cilantro, and serve directly from the cast iron with warm tortillas and sliced avocado alongside.