Breakfast Queso Fundido Recipe

Name: Breakfast Queso Fundido Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh Mexican chorizo, casings removed; 1 fresh poblano chile, stemmed, seeded, and cut into small dice; 1/2 medium yellow onion, small dice; 4 large eggs; 1/4 teaspoon kosher salt; 12 ounces shredded Monterey Jack cheese (about 3 1/2 cups); 4 ounces shredded sharp cheddar cheese (about 1 1/4 cups); 2 medium scallions, thinly sliced (white and light green parts only); Mexican-style hot sauce, such as Cholula or Tapatio, for serving; Tortilla chips or warmed flour or corn tortillas, for serving

Servings: persons

1
Heat an outdoor grill to medium (about 350 degrees F to 450 degrees F).
2
Place a large cast iron skillet on the grill grate and heat until a drop of water sizzles and immediately disappears on the surface, about 5 minutes.
3
Add the chorizo, cover the grill, and cook, breaking up the meat into smaller pieces with a wooden spoon and stirring occasionally, until its cooked through and starting to brown, about 5 to 8 minutes.
4
Add the poblano and onion, stir to combine, and cover the grill.
5
Cook, stirring occasionally, until softened, about 8 minutes.
6
Meanwhile, place the eggs and salt in a medium bowl and whisk until the eggs are broken up and evenly combined; set aside.
7
When the vegetables are ready, drizzle in the eggs and let sit undisturbed until they just start to set around the edges, about 30 seconds.
8
Stir the mixture and spread it back into an even layer (the eggs will not be completely cooked at this point).
9
Immediately sprinkle the cheeses in an even layer over the egg mixture, cover the grill, and cook until the cheeses are just melted and starting to bubble, about 5 to 6 minutes.
10
Sprinkle with the scallions and serve immediately with hot sauce and chips or tortillas for dipping.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces fresh Mexican chorizo, casings removed, 1 fresh poblano chile, stemmed, seeded, and cut into small dice, 1/2 medium yellow onion, small dice, 4 large eggs, and more.

Yes, Breakfast Queso Fundido Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!