Queso Poblano Fundido

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Heat Scale
Submit Recipe


1 Tbsp. olive oil
1 large poblano chile (about 4 oz.), seeded and cut into match stick-size strips
1 tsp. minced garlic
4 oz. crimini mushrooms, coarsely chopped
10 oz. Monterey Jack cheese, grated (about 2-1/2 cups)
2 green onions, thinly sliced
2 tsp. chopped red or green jalapeno chiles
corn tortilla chips


Heat the oil in a medium cast-iron skillet over low heat and add the poblano chile and garlic. Saute until the chile begins to soften, about 8 minutes. Increase the heat to medium and add the mushrooms. Saute until tender, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill in the refrigerator. Rewarm over medium heat before continuing).

Prepare the barbecue grill (medium-low heat). Transfer the cast-iron skillet to a barbecue rack. Add the cheese to the hot mushroom mixture and stir until the cheese melts and the mixture begins to bubble, about 4 minutes. Sprinkle with the green onions and chopped jalapeno chile. Serve immediately with corn chips.

Yields 4 servings.