Queso Fundido with Chorizo and Corn

Grate the mozzarella and Monterey Jack cheeses. It's recommended to use block cheese that is not pre-shredded, as pre-shredded cheese often contains anti-caking agents that can affect melting.

In a bowl, combine the grated cheeses with cornstarch. Toss to coat the cheese evenly. The cornstarch helps prevent the cheese from becoming too oily and makes it more elastic.

Heat a cast iron skillet over high heat. Remove the casing from the fresh Mexican chorizo and crumble it into the hot skillet. Cook, breaking it up with a spoon, until it is crispy and browned, about 5-7 minutes. Do not add oil, as the chorizo will render its own fat.

Reduce the heat to medium. Add the diced poblano peppers to the skillet with the chorizo. Cook for about 3-4 minutes, stirring occasionally, until the peppers begin to soften.

Add the sliced button mushrooms and minced garlic to the skillet. Cook for another 3-5 minutes, stirring, until the mushrooms are tender and the garlic is fragrant. Be careful not to overcook the mushrooms, as they can shrink significantly.

Stir in the corn kernels and the tablespoon of unsalted butter. Cook for 1-2 minutes more, allowing the butter to melt and coat the ingredients. The butter adds richness and helps bind the cheese later.

Reduce the heat to low. Add the cheese and cornstarch mixture evenly over the chorizo and vegetable mixture in the skillet. Ensure the cheese is spread out to melt evenly.

Cover the skillet (optional, but helps melt cheese faster) or let it sit on low heat for about 3-5 minutes, stirring occasionally, until the cheese is fully melted and gooey. Stir gently to combine the cheese with the chorizo mixture without overworking it.

Once the cheese is melted and stretchy, sprinkle the crumbled queso fresco and fresh cilantro leaves over the top. This adds a fresh, salty contrast to the rich cheese.

Serve the queso fundido immediately while it is hot and melty. It is traditionally served with tortilla chips or warm flour tortillas for dipping.