poblano rajas chorizo queso fundido

tomatotortillacorn

My Favorite Queso Fundido paired with Gran Centenario Añejo Tequila

Jaw-dropping. As soon as you set it on a table it will fly off. Guaranteed. Especially if I am around!

Queso fundido is the epitome of an antojo. What we Mexicans call a food craving that can be eaten anytime of day as a quick snack, or a full meal if eaten in a big enough amount. Antojo literally translates to craving, and I don’t know a single Mexican that doesn’t drool over the thought of a queso fundido.

Queso fundido is not a cheese dip. Queso fundido is not a cheese sauce. Queso fundido is the real deal. It is real cheese. Tons of it. You throw a combination of deliciously flavorful melty cheeses onto a baking dish or a traditional earthenware cazuela. Then place it on a heat source — it can be on a burner, in the oven, under the broiler — until the cheese not only melts, but becomes super bubbly on top and starts making a crust all around the edges.

Wait. Then come the toppings. The most typical and popular toppings in restaurants in Mexico City, where I grew up, are poblano rajas, chorizo and mushrooms. They are separate offerings, so you choose if you want your queso with chorizo or with rajas or mushrooms. Different restaurants have their variations, for example, it can be rajas with caramelized onions, different kinds of chorizo, cultivated or wild mushrooms cooked with epazote or dried chiles, to name some.

When I make queso at home, I like to make a combo of my favorite toppings. No one can stop me and no one should stop you! My take combines caramelized onions and poblano chiles, throws in a bit of seeded and diced tomato for an added juicy bite and tons of crisp chunks of flavorful chorizo.

Most people I know like their queso fundido on flour tortillas. But it is you and your guests’ choice if they want corn tortillas, too. If you have some some salsas and guacamole, place them on the table for optional add ons.

Whichever way, have your Gran Centenario Añejo Tequila out to chase your queso fundido tacos and to wash down that queso fundido. I like to serve it neat or on the rocks as it has such a smooth taste.

Once everything is on the table, all bets are off. Run for it, if you want a chance to make a queso fundido taco before it disappears.

Poblano Rajas Chorizo Queso Fundido

Poblano Rajas and Chorizo Queso Fundido

Queso Fundido

Recipe Yield

4 servings

Cooking time

50 minutes

Rate this recipe

4.43 from 7 votes

Ingredients

  • 1 tablespoon vegetable oil plus more to grease the baking dish
  • 1/3 pound Mexican chorizo casings removed, coarsely chopped
  • 1 tablespoon unsalted butter
  • 1/4 white onion halved and thinly sliced (about 1 cup)
  • 1 poblano chile roasted, sweated, peeled, cut into strips
  • 1 ripe Roma tomato cored, seeded, cut into small dice
  • 1/4 teaspoon kosher or sea salt or to taste
  • 1 pound (or 4 cups) combination of shredded Mexican-style melty cheeses such as Asadero, quesadilla and Oaxaca (can sub with mozzarella, Muenster and Monterey Jack)
  • 8 to 10 flour or corn tortillas
  • 1 ripe avocado sliced
  • Serve with salsa of your choice optional
  • Pair with Gran Centenario Añejo Tequila neat or on the rocks

To Prepare

  • Heat the oil in a medium skillet over medium-high heat. Once hot, add the chorizo, cook for 4 to 5 minutes, breaking it into smaller pieces with a couple of spatulas or wooden spoons until crisp and brown. Remove from the heat and scrape into a bowl.
  • Set a rack on upper third tier of the oven and preheat to 450 degrees Fahrenheit.
  • Return the skillet to medium heat, add the butter and once it melts, add the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 6 to 7 minutes, until they have wilted and begun to brown around the edges. Add the poblano pepper strips, tomato, and salt, and cook for another 3 to 4 minutes. Remove from the heat and transfer to a bowl.
  • Place shredded cheese in a gently oiled shallow baking dish that can comfortably hold it. Bake for 12 to 15 minutes, or until completely melted. Remove from the oven. Top with the crispy chorizo and poblano rajas mixture. Place back in the oven and bake for another 7 to 8 minutes, until cheese is oozing and browned along the edges and part of the top.
  • Meanwhile, preheat a comal or large skillet over medium-low heat. Heat the tortillas, making sure they are not on top of each other, until completely warmed, puffed and slightly browned. Place in a tortilla warmer or wrap in a clean cloth or kitchen towel.
  • Remove the queso from the oven and place on the table along with the warm tortillas, ripe avocado slices, and salsa of choice, if desired. Let everyone assemble their tacos!

Comments

153comments inMy Favorite Queso Fundido paired with Gran Centenario Añejo Tequila

  1. Bob Rogers

    Jul 03

    Can’t wait to try this, being a cheese head ! Lol

    1. Pati Jinich

      Jul 04

      Well, you are going to love it Bob!!

  2. Jean jones

    Jan 29

    Just sayin, I’m fascinated by your tempting recipes!! Sooo tasty, thank you! And thank you for sharing with us! You’re PBS show is wonderful!!

    1. Pati Jinich

      Jan 31

      Thanks so much Jean, so glad you are tuning in and enjoying the show, yay!

  3. gail

    Jan 10

    I’m looking for one of your cookbooks, do you have any?

    1. Pati Jinich

      Jan 17

      I have two Cookbooks Gail, you can find them in Amazon or in Barnes & Noble. You can follow this link, thank you! https://patijinich.com/pati_2020/cookbooks/

  4. Rie

    Dec 27

    Happy Holidays Pati ! I love your TV series…and cannot wait to make this dish. I just ordered a Mexican clay cooking pot and your cook book. I am so looking forward to making many of your recipes for my family.
    Feliz ano Nuevo Pati!!!!!

    1. Pati Jinich

      Jan 06

      Thanks so much Rie! Hope you have a lot of fun cooking out of the book, yay 😉

  5. nicole

    Dec 25

    patiissocool

    1. Pati Jinich

      Jan 06

      Hahaha, yay! Gracias Nicole 😉

  6. C.H. Rat

    Nov 01

    Pati, I took Latin and German in school so I had to ask a friend who studied in Mexico for help. Here goes- El muerto al pozo y el vivo al gozo!

    1. Pati Jinich

      Nov 03

      Haha, that’s a good one 😉

  7. Gina Thompson

    Oct 09

    Pati, we did it again! you and I. Usually, when it comes to mealtime, I can’t get two words out of my Chava. It drives really drives me sometimes you know? It’s not like i’m giving him bologna and cheese or anything burnt. I put thought into it. I would really appreciate some kind of feedback from him. I guess that’s just his way. Bless his heart he always eats everything, good or bad?! But not today. You were right it flew off the table. He loved it! that makes me happy. So to you a big thank you. I loved it too. I am not just saying that because you are my absolute favorite.

    1. Pati Jinich

      Oct 22

      Loved this Gina! I’m telling you, this Queso is pretty impossible to resist 😀

  8. Rose

    Sep 29

    Me and my family LOVED this recipe! Amazing flavors…and so easy to assemble. It will be a lifetime favorite.

    1. Pati Jinich

      Oct 04

      So glad to read this, enjoy Rose!

  9. Jay Curkendall

    Sep 24

    Pati, I am a liver of Mexico, it’s cuisine and your show! I also am the proud owner of both of your books! Including or excluding the seeds of the chiles is a perpetual mystery to me. This recipe gives me no direction regarding this issue. I’m taking them out as a default. Thank you for all you do to teach us gringos about Mexican food!

    1. Pati Jinich

      Oct 04

      Hi Jay, thanks for reaching out. As a rule of thumb, every time I cook poblanos, I seed them and this is the case. So glad you liked this Queso Fundido 😉

  10. Anonymous

    Sep 21

    Queso Fundido….what a great dish for cold Canadian evenings! Thank you !

    1. Pati Jinich

      Sep 24

      Absolutely, enjoy!

  11. Elena Estrada

    Sep 18

    I expect my husband will love this. Hockey Stanley Cup chair side food!

    1. Pati Jinich

      Sep 18

      Si!!! Perfect Elena 😉

  12. Mary Longoria

    Sep 17

    Dear Pati:-
    Wonderful recipe , if a good chorizo is not available in their area ,
    is easy to make. All it takes is buy pork already cut in small pieces , soaked the meat in vinegar over night add the spices and voila a good chorizo is ready to eat. ( spices garlic , salt pepper , oregano ,cominos and a pinch of nutmeg. ) the queso fundido was delicious we happen to have a tequila presidencial smooth and delicious with this delicacy.
    Mary in Corpus Christi .
    ( We are lucky to have Moody’s meat market that have a very delicious chorizo)

    1. Pati Jinich

      Sep 17

      Thanks for the recipe Mary!

  13. Karen in Albuquerque

    Sep 17

    Pati, come visit us in New Mexico. It’s chili (yes we spell it with an “i”) roasting time and the air is full of the wonderful fragrance. Plus it’s easier to work with prepared chili. I love to peel, chop and freeze a big bushel bag or more of roasted chili instead of roasting them in the oven. Ristra’s are hanging from the farm stands too. So pretty with red chili. I bet you would love it!

    1. Pati Jinich

      Sep 17

      I would love to visit New Mexico Karen. Hope to come over once these crazy times allow us to travel again 😉

  14. Helena Neufeld

    Sep 17

    Made this last night! Wow, the flavors are incredible!!! Will definitely be making this again and again.
    Thank you for sharing this amazing recipe.

    1. Pati Jinich

      Sep 17

      So glad you enjoyed it Helena, yay!

  15. Karen

    Sep 16

    Thank you so much for this recipe! I first had this in Cancun restaurant about 30 years ago. Many variations could be ordered. Have never seen it since like this. Now I can make my own! I like using Chihuahua cheese.

    1. Pati Jinich

      Sep 17

      Queso Fundido is great because you can top it with whatever you like Karen, so glad you liked my recipe, enjoy!

  16. Paula Bucher

    Sep 16

    Thank you so much for posting this great recipe! How did you know that today is my birthday, and I love, love, love all things cheese!!!!

    1. Pati Jinich

      Sep 17

      Happy Birthday Paula, hope it was an amazing day 😉

  17. Judy Sachs

    Sep 16

    Dear Pati,
    I love that you put the cheeses that so many of us are familiar with in your recipes simply because we are not used to purchasing Mexican products. Not only was I excited to read the recipe, seeing the substitution cheeses, it gave me the idea what the finished product would taste like!!! Now I know I can make this for many tailgating parties with friends and family. Thank You for sharing your recipes!!
    Always a fan,
    Judy

    1. Pati Jinich

      Sep 17

      Thanks to you Judy for following and trying my recipes!

  18. Betty Vasbinder

    Sep 16

    Pati,

    My family loves Mexican food and I love having your ‘real deal’ recipes to fix for us. So much variety! I cannot wait to try this recipe. As I was reading your post and the Recipe I thought of what a great dish this would be for Christmas eve. My granddaughters are 16, 14 and 10 – and sharing this around the table as a celebration sounds so fun. Thanks again.

    1. Pati Jinich

      Sep 17

      Thanks to you Betty, hope you and the girls will enjoy this Queso!

  19. Kristen Wood

    Sep 16

    Can’t wait to try this recipe. I love this site, and have enjoyed watching all the episodes while in quarantine.

    1. Pati Jinich

      Sep 17

      Gracias Kristen 😉

  20. Rosemary Smith

    Sep 16

    You are my favorite! I love your shows; the food, the locations, and the people you introduce. Fun to watch and always whets my appetite. This recipe is on my list and can’t wait to try it. Thank you!

    1. Pati Jinich

      Sep 17

      Thanks to you Rosemary, you made my day 😉

  21. Charlene Lowe

    Sep 16

    Hi Pati

    Could we use smoked brisket instead of Mexican chorizo?

    1. Pati Jinich

      Sep 17

      Of course Charlene, go for it. Enjoy 😉

  22. KATHY GARCIA

    Sep 16

    Patti, This looks so good i think i will try this on my family next holiday. For years I have been the homemaker (cook, tamale maker, spanish rice taught to me by my hispanic father in law who was a chef in the AF in ARIZONA and taught me how to be a good wife and cook. He made the best stuff but my favorite was his tamales and his recipe he left with me. Your recipes looks so good I can’t wait for the next holiday to try the QUESO FUNDIDO. For the first time i’m going to try making pinto beans in my crock pot. I tried years ago when first married but they were tasteless and boring any advice. I live in UTAH with my husband of 40yrs, two children both grown and my three grandchildren. I have congestive heart failure with COPD and have two heart attacks with stent placement. I sleep alot but when i am able to be up and about i like to cook. My house is a mess but my husband keeps telling me take small steps. Keep doing what your good at, luv KG

    1. Pati Jinich

      Sep 17

      Hey Kathy, love to read that you enjoy cooking, but listen to your husband and take care of yourself OK? Hugs to you!

  23. Charles

    Sep 16

    Thank you, Pati! You make hangin’ at home bearable for amateur cooks. I learned to roast Hatch green chili’s this summer and will add my chili suace to this. The recipe is really pretty low carb until you get to the tortilas/chips. But as Linda says, low(er) carb alternatives are available, and we’ll try them. Can’t wait!.

    1. Pati Jinich

      Sep 17

      Great to hear about your chili sauce Charles, enjoy!

  24. Philomena Ojeda

    Sep 16

    Hi Pati I love queso fundido and when I make it you know I top it with queso Romano which gives even a better flavor😋😋😋yummy delicious.
    Gracias por compartir tu receta.
    Saludos desde California y re mando un abrazo fuerte a la distancia y Felices Patrias.
    Philomena Ojeda

    1. Pati Jinich

      Sep 17

      Mil gracias por la sugerencia Philomena, un abrazo de regreso para ti!

  25. Kathleen

    Sep 15

    This is perfect to make for Día de la Independencia tomorrow. Here in Jalisco, all parades and celebrations have been cancelled. Chiles en nogada and queso fundido will be our fiesta!

    1. Pati Jinich

      Sep 17

      Viva Mexico Kathleen! Hope you had a wonderful celebration at home 😉

  26. hugh

    Sep 15

    my wife and I used to drive to Tiajuana on Saturday nights back in the early ’80’s to discover all the really amazing restaurants of the day. This dish started almost every meal and it brings back those great times. I will be showing my daughter how to make this dish soon!
    love your show and recipes

    1. Pati Jinich

      Sep 17

      Thanks for sharing your memories with me Hugh, hope your daughter like the Queso Fundido as much as you do 😉

  27. Blanca

    Sep 15

    Recipe looks amazing Do u find beef chorizo taste better or pork which one did u used

    1. Pati Jinich

      Sep 17

      I normally use traditional pork chorizo Blanca, but you can use the one you like best. Enjoy!

  28. Caroline Mahiti

    Sep 15

    I have to make this!!

    1. Pati Jinich

      Sep 17

      Si! You are going to love it Caroline 😉

  29. María

    Sep 15

    hola Pati !! sabrosa tú reseta de queso fundido lo voy a hacer gracias.

    1. Pati Jinich

      Sep 17

      Disfrutalo Maria, un abrazo!

  30. Lowell

    Sep 15

    Hi

    1. Pati Jinich

      Sep 17

      Hi there!

  31. Steve

    Sep 15

    holy cow, this sounds irresistible!

    1. Pati Jinich

      Sep 17

      🙂 It is Steve!

  32. Linda Rangel

    Aug 28

    I tried this recipe today for lunch. I used Olive Oil spray instead of vegetable oil spray for baking dish. Also I didn’t have a poblano so i seeded a jalapeno and sliced it into Rajas. Also I chopped a green onion, and some Cilantro. After I baked my dish I spoon on the chopped tomatoe and fresh green onins, cilantro and Cotija Cheese on top.
    Served with an over easy Egg on top and some Air fried Carb Balance tortillas chips. Alot of flavor in this delicious Queso Fundido and low carb. Well if you can resist eating all of it. Enjoy

    1. Pati Jinich

      Sep 06

      Love this Linda! Thanks for the feedback on making my recipe low carb 😉

  33. Thom, in Willamette Valley

    Aug 03

    Hi Pati, love your site & your show. Watching your show is like going to a dear friend’s home, where you make me the most delicious meals. Perfect COVID “getaway!” We’ve Tivo’d as many as we can get and visit you often.

    Trader Joe’s has a “Soyrizo” sausage that is spicy and yummy; should work great in this cheesy dish. Have you ever considered a show where you make every dish twice? Carne version + veggie (or vegan) version for the growing number of meatless eaters? You could even have your boys do a taste test at the end (tough judges.) Fieldroast and other companies now make excellent veg. sausages.

    Also, I would like to introduce you to the Delicata squash. I do not care for squash, but I LOVE me a good roasted Delicata! Try one seeded, oiled, and roasted (just like a potato.) They can be loaded or not, and you eat them, tender skin and all.

    Thanks so much for making our world a little happier!

    1. Pati Jinich

      Aug 05

      Thanks so much Thom for this message, for the great suggestion for a show and for the Delicata introduction!

  34. Sharon V

    Jul 17

    This looks amazing. I want you to know how much enjoyment we’ve had during quarantine watching your shows and making your recipes. Thank you so much!

    1. Pati Jinich

      Jul 19

      Thanks to you Sharon, hope you and your loved ones are staying strong and healthy 🙂

  35. Mandy Schneider 97

    Jan 19

    How do we find what pans you use. I have googled everything and can’t find any links. Or links for the Le Creuset you use 🙂 new fan and want to try it all.

    1. Pati Jinich

      Jan 20

      Oh I’ve used all sorts of pans…from Le Creuset to ones I’ve had for years and years from my travels and family.

  36. Elaine Simko

    Dec 16

    you can also use a spicy breakfast sausage—-and Monteray jack cheese

    1. Pati Jinich

      Dec 17

      👍

  37. Anonymous

    Dec 16

    you can also use a spicy breakfast sausage!

    1. Pati Jinich

      Dec 17

      Go for it!

  38. Joseph

    Oct 31

    This is a killer recipe ,,however a good chorizo is hard to find even here in Texas ,fortunately I spoke to a Mexican woman ,she took me to the best ever chorizo ,at HEB , Jimenez , not to oily ,delicious , ya gotta try it , and I also got there in store flour corn combo tortillas ,they are really good , the rest in in this recipe , 10 stars YA gotta make this what a starter , YUMMMMMM

    1. Pati Jinich

      Oct 31

      Thank you, Joseph!

  39. Thom Simmons

    Oct 04

    OMG…We can’t wait every week for Pati’s Kitchen to come on! This past week we made this recipe, with two small twists: we made them into burritoes instead of tacos, and we smothered them with home-made salsa verde! They were incredible..so we made them again the next night! THANK YOU!

    1. Pati Jinich

      Oct 07

      Sounds like great twists, Thom!

  40. Kathy

    Sep 15

    I substituted a “Field Roast” Mexican Chipotle sausage to make our meal vegetarian. It was wonderful. We absolutely loved it!

    1. Pati Jinich

      Sep 24

      That’s awesome, Kathy!

  41. Anonymous

    Apr 14

    Patty todo lo que cocinas es delicioso pero esos perritos calientes se ven de ensueño como quisiera ser tu invitada o al menos comer esa comida tan deliciosa Dios te siga bendiciendo a proposito tus niños son muy lindos

    1. Pati Jinich

      Apr 22

      Uy mil gracias!

  42. Meg McAlister

    Feb 17

    This is delicious, and we gobbled it down! When will you write another cookbook, Pati? Please include this recipe in it.

    1. Pati

      Feb 18

      I’m working on a new one now, Meg!

  43. Angela

    Feb 05

    This was delicious! Simple, quick, and different for a weeknight dinner – the whole family enjoyed it. Thanks!

    1. Pati

      Feb 06

      I hope you have lots more yum family dinners, Angela!

  44. Daniel Torres

    Jan 28

    Me encanta su programa de tv, sólo le falta que pongan música mexicana, no es justo que usen música cubana o flamenca, siendo tan rica y variada la música mexicana , incluso en cada región del país. Por ejemplo, la musica veracruzana, el mariachi, la marimba, etc. Saludos.

    1. Pati

      Feb 08

      Gracias por ver mi programa, Daniel! Y gracias por la sugerencia.

  45. Margaret McQuarrie Murray

    Jan 27

    My family loves this most delicious dish! This dish is so good, we can’t stop eating it.
    It’s so easy to prepare and it doesn’t take long to get a delicious meal on the table on a busy weeknight.
    It has become a hands down family favourite!

    1. Pati

      Jan 28

      A family favorite…awesome!

  46. Kevin

    Jan 27

    Hi Pati,

    Made my first corn tortillas based on your blog with the press you recommended to me and made your potato, chorizo and onion tacos last night and they were great. Going to try the poblanos and chorizo fundido tonight.

    1. Pati

      Jan 28

      Awesome! Have fun making the fundido, Kevin.

  47. Lena

    Jan 21

    Hi Pati; this recipe looks delicious and I cannot wait to try. I am hoping to find a recipe for taquitos de papa.. so simple I am sure but I’ve never tried making them. Whe I was younger we would visit my grandma in Chihuahua and next to her lil home was a stand that sold them.. So yummy and the sLsitas they served with them were the best..

    1. Pati

      Jan 23

      Oh why don’t you give these a try, Lena: https://patijinich.com/pati_2020/recipe/potato-scallion-chorizo-crispy-tacos/ I hope they bring back great memories for you.

  48. Harish Singh Rawat

    Jan 19

    Hola pati, your recipes are as beautiful as you. I am Mexican Chef in India and your recipes help me alot thank you Pati.

    1. Pati

      Jan 21

      Thank you Harish!

  49. Cathy Bennett

    Jan 01

    Happy New Year Pati! I made your Queso fundido with rajas for our appetizer tonight. Delicioso! Thank you for being such a wonderful teacher.

    1. Pati

      Jan 01

      Aww thank you Cathy! I hope you have a 2019 full of many more fun kitchen adventures.

      1. Anonymous

        Jan 06

        We also bought the Centenario Tequila. Smooth!👌🏾😊

        1. Pati

          Jan 07

          👍

  50. PERLA GUZMAN

    Dec 20

    muchas gracias Patti , yo me llamo Perla y vivo en Texas ……en unos d tus programas vi q hiciste huevos ahogados
    me podrias mandar la receta d nuevo ,muero por hacerla la misma manera q tu ;)…muchas gracias

  51. Alejandra

    Dec 20

    Estimada Pati.. es usted una inspiración. Gracias por sus recetas y su personalidad… usted me ha inspirado a cocinar la comida de mi tierra, aun estando tan lejos.. felices fiestas!

    1. Pati

      Dec 20

      Uy mil gracias, Alejandra 💕

  52. Rosa D

    Dec 19

    Hola Pati, I plan on making this queso fundido for my family this Christmas. I love to watch you cook! You put so much love into it.❤️ Happy Holidays to you and your family.
    Thank you for the yummy recipe.

    1. Pati

      Dec 20

      Thank you so much 💙 I hope you have a very Merry Christmas, Rosa!

      1. Anonymous

        Dec 23

        ❤️

  53. Jim

    Dec 19

    Absolutely. A food craving that can be eaten anytime of day. And the añejo sorta rounds it out, nicely. Great recipe for this time of year. Made it. Loved it. Will make it again. Thanks very much

    1. Pati

      Dec 20

      So glad to hear you enjoyed the añejo with it, Jim.

  54. Eleanor S.

    Dec 18

    This sounds wonderful. I will definitely try this over the holidays.

    1. Pati

      Dec 18

      Awesome! Have a yum holiday, Eleanor.

  55. John g

    Dec 16

    Hi Pati, Mexican recipes are too long and too many ingredients.
    Also, I’m not too familiar with the ingredients. I love Mexican food!
    I guess I need to try to make it.
    Anyway to simplify it?
    Thanks

    1. Pati

      Dec 18

      Yes give it a go, John! You’ll have lots of fun in the kitchen and something yum to eat at the end 😉

  56. Norma from Kent wa,

    Dec 16

    Ola. O my. Delicious. Thank you. Gracias

    1. Pati

      Dec 17

      Gracias, Norma!

  57. Leana K

    Dec 15

    I was so inspired by your facebook live of this recipe yesterday that I made it for my family tonight. So delicious! You weren’t kidding, the crispy edges of the cheese are worth fighting over!

    1. Pati

      Dec 16

      Oh the crispy edges…mmmmmmm. So glad the whole family loved it, Leana.

  58. Arlene Nonnemacher

    Dec 15

    Looks good. I will have to make this. Thanks for sharing.

    1. Pati

      Dec 16

      Thank you Arlene! Have fun making the fundido.

  59. Marilee

    Dec 15

    I don’t eat pork, so am wondering if the other toppings will be adequate for flavor, or should I add something to compensate for the lack of spicy meat? I was thinking that I might sauté’ more mushrooms, peppers and onions, spicing them up a bit. Should I add something to the cheeses before baking?

    1. Pati

      Dec 17

      That’s a great way to make it vegetarian, Marilee!

  60. Paula

    Dec 15

    Pati I love you!! I moved to The Yucatan 2 years ago and the food here is so bland compared to Mexico City so I always use your recipes to jazz things up! Thanks Pati, Happy Hannukah!!

    1. Pati

      Dec 16

      So happy to hear you enjoy the recipes, Paula! Happy Hanukkah to you and have a Happy New Year!

  61. LauraU

    Dec 14

    YUM! Hola Pati! I also love your show and hope to see you in the Pacific Northwest one day. Your food is fresh, delicious and never too complicated. I’ll be making this recipe this weekend. ❤️

    1. Pati

      Dec 17

      Oh I hope to come to the Northwest soon, Laura. Enjoy the queso fundido!

  62. Carmen Ortiz

    Dec 14

    I will try it this Christmas with my family. Looks delicious and not hard to make. Thank you Pati for this wonderful recipe.

    Merry Christmas to you and your family!!!

    Ps I watch on Facebook today preparing this deliciousness 🤗

    1. Pati

      Dec 16

      Have a yum Christmas and have the happiest of New Years, Carmen!

  63. Jane Morgan

    Dec 14

    I watched on FB live today. I would have spread the toppings over the entire baked cheese. That way, everyone would have some of everything! ❤ U

    Jane

    1. Pati

      Dec 16

      Thank you for the suggestion, Jane 😄

  64. Kim Storck

    Dec 14

    We just had delicious quedo fundido con chorizo last week on vacation in Mexico! We loved it, and i had no idea how to prepare it….until now! Thank you, Pati ♡

    1. Pati

      Dec 16

      Oh good timing. Enjoy making it at home, Kim!

  65. Patricia

    Dec 14

    I do not know how to connect to this facebook video. Help!

    1. Pati

      Dec 16

      Oh I’m sorry you had trouble, Patricia. You can click on the video and you’ll see it.

  66. Sally Salazar

    Dec 14

    I absolutely love your show and recipes. Thank you for sharing

    1. Pati

      Dec 16

      Thank YOU Sally.

  67. Delta Saucedo

    Dec 14

    Love your show Pati! I’m from Zacatecas live in Cali since I was 10. I 💘 our Mexican food and always wanted to learn more recepies from different parts of our beautiful Mexico. Thanks to you now I’m able to do that. God bless you

    1. Pati

      Dec 14

      Oh thank you so much Delta! 💕

  68. Robin the Shipwreck

    Dec 14

    Ahhh! This is a favorite of the Wife’s when shopping in Mexicantown (SW Detroit)…(a surprise is in the making this weekend.)
    Thanks Pati, and your Team, for such enticing AND doable recipes.

    Keep up the pace in the New Year!!!

    1. Pati

      Dec 14

      Thank YOU Robin. Have a wonderful 2019!

  69. Janet Johnson

    Dec 14

    Love your show Pati. You are such a wonderful person. A breath of fresh air on tv. You give me inspiration.

    1. Pati

      Dec 14

      Aww gracias, Janet!

  70. Kliewer Terry

    Dec 13

    This sounds delicious and I can’t wait to fix this for my family!

    1. Pati

      Dec 14

      Hope the whole family loves it, Terry.

  71. Yolanda

    Dec 13

    If you decide to visit phoenix, arizona you have to visit the new
    Enchilida and soup restaurant by the name Gadzooka. Assorted meats like bison, pork, carne asada
    Your choice of so many toppings!
    Five stars – fantastic enchiladas cooked in cazuelas while in an open pizza-like oven!! I’m making myself drool!!!😀

    1. Pati

      Dec 14

      Thank you for the tip, Yolanda. Sounds yum!

  72. Lucia Claxton

    Dec 13

    OMG Pati.
    I could barely get through reading this recipe. My mouth is watering. I have homemade Chorizo in the freezer. I will be making this very very soon.
    If you EVER visit the Pacific Northwest I want to know!

    1. Pati

      Dec 14

      Oh homemade chorizo…yum! Enjoy, Lucia…and I’ll try to make it to the NW soon.

  73. Peggy Hostetler

    Dec 13

    Loved Pati’s tv show as I watched every show.
    Thanks and looking forward to emails etc.

    1. Pati

      Dec 14

      Thank you for tuning in, Peggy!

  74. Jerry Fife

    Dec 13

    I think maybe of having Guacamole in place of plain avocado slices.

    1. Pati

      Dec 14

      Go for it, Jerry!

  75. Charles

    Dec 13

    Thank you, Pati! This Fundido recipe is perfect for a different New Years dish. We may have to make it a time or to before the holiday to “check it out”!

    1. Pati

      Dec 14

      Hahaha yes….it’s always necessary to test it out a few times 😉

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