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+ servings
questo fundito recipe

To keep this fondue hot, serve it in a fondue pot or reserve it in its larger skillet over low heat but serve it in a small cast-iron skillet, refilling as needed.

Servings 6 as an appetizer


  • 1 small white onion chopped
  • 1 small poblano chile seeded and chopped
  • 8 ounces gluten-free Mexican chorizo casing removed
  • 1/2 cup gluten-free lager beer
  • 8 ounces jack cheese grated
  • Kosher salt and freshly ground pepper
  • 1 small tomato chopped
  • 1/4 cup chopped cilantro


  1. Heat an 8-inch cast-iron skillet over medium heat. Add the onion, chile, and chorizo. Stir, breaking up the chorizo into small pieces. Cook, stirring occasionally, until the chorizo is browned and the vegetables are tender, 8 to 10 minutes. Add the beer and stir, scraping up any brown bits from the bottom of the pan. Turn the heat to low and add the cheese a little at a time, stirring constantly until all the cheese is melted and smooth. Season lightly with salt and pepper.
  2. Remove from the heat, sprinkle with chopped tomato and cilantro, and serve immediately in the pan or transfer to a fondue pot with a tea light and keep warm. Serve with whatever you'd like to dip into it, perhaps roasted vegetables and tortilla chips.