Queso Fundido

Shred or chop the cheese into small, even pieces. Dice the onion and garlic finely. If using a raw vegetable accent, prepare it now (roast and peel peppers if using poblano; dice fresh jalapeños if using those).

If using a protein, cook it separately until done (chorizo releases fat, bacon crisps, sausage browns). Drain excess fat if needed.

Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Add the shredded cheese in two additions, stirring constantly until melted and creamy. Lower heat if needed to prevent scorching—keep it at a gentle bubble.

Fold in the cooked protein, roasted peppers, and any remaining vegetables. Stir until evenly distributed and heated through, about 2 minutes.

Transfer to a warm serving dish (skillet, small cast iron, or shallow bowl). Top with fresh cilantro, optional salsa roja, and any remaining cheese. Serve immediately with warm tortillas or crackers for dipping.