This Queso Fundidio Stuffed Jalapeño Taco recipe will BLOW. YOUR. MIND.
Jump to RecipeThe tortillas get nice and crispy on the comal when heated up with the chorizo fat, then there’s lots of melted Oaxaca cheese (both on the tortilla & stuffed into the charred jalapeños), along with crispy chorizo from The Chori-Man in San Pedro, Ca.
I’m telling you, these tacos are absolutely incredible, they’re so insanely flavorful and I promise you that you’ll impress anyone and everyone you make these for.
The tacos come inspired by these Stuffed Jalapeño Tacos one of my favorite TikTok Creators made – the one-and-only Alfredo Garcia (@freddsters). If you head over to his TikTok you’ll see that recreates these Stuffed Jalapeño Tacos he tried from a local taqueria, and they’re seriously genius!! He uses carne asada for his version, so I decided to use my favorite chorizo from The Chori-Man for a queso fundido-inspired version of the taco.
These were such a hit with my boyfriend and I, I can’t wait to test even more versions of these in the future! I’m thinking a breakfast taco version, maybe a cochinita pibil version, we’ll see! 😍
How to Make These Queso Fundido Stuffed Jalapeño Tacos:
- Toss the whole jalapeños in 1 tbsp of your neutral cooking oil on a large baking sheet.
- Once fully coated, spread out the jalapeños evenly on the baking sheet and pop them into the oven. Broil the jalapeños on high until charred all sides (about 14-16 minutes) turning every now and then so that they char evenly.
- While they broil, heat the remaining 2 tbsp of neutral oil in a medium-sized saucepan on medium-high heat. Once the oil is hot, add the chopped onion and sauté until softened, 1-2 minutes.
- Then add the minced garlic and sauté until fragrant, about 30 seconds (and stirring constantly so that they don’t burn), then add the chorizo to the pan.
- Break up the chorizo with a large spoon and allow this to fry for about 5-8 minutes, until fully cooked through and slightly crispy, stirring every so often. Once the chorizo is finished, remove it from the pan, being careful to leave behind as much of the oil as possible, and set aside.
- Grab each individual tortilla and coat each side of the tortilla in the leftover chorizo fat before adding the tortilla to a hot comal (or grill or another clean saucepan). Heat each tortilla for about 2 minutes on the 1st side, then flip and add a little over 1 tbsp of the shredded cheese onto the top half of the tortilla. Allow the tortilla to heat through and the cheese melt for another 2 minutes. Repeat this step until all tortillas are heated with cheese melted on top.
- Once the jalapeños are finished broiling, carefully remove as much of the outside blistered skins as possible. Then carefully make a slit running from the top to the bottom of the pepper, open the jalapeño and scoop out the pith and seeds of each pepper.
- Then grab about two pinches of the shredded cheese and stuff each jalapeño. Then grab about two pinches of the crispy chorizo and stuff the jalapeños. Grab a final two pinches of shredded cheese and top it over the chorizo for each jalapeño. If there is any remaining cheese left, evenly disperse it over all the jalapeños.
- Lay all the tortillas on a baking sheet cheese side up, using two baking sheets if needed to avoid overcrowding, and place one jalapeño over each tortilla, over the layer of melted cheese.
- Pop the baking sheet into the broiler on high and allow the cheese to melt until golden, about 2-3 minutes.
- Plate, top with all your favorite taco fixings and enjoy!
Other recipes to prep you for Taco Tuesday—
Creamy Salsa Taquera Anaranjada
Pickled Red Onions (Cebolla Curtida)
Escabeche (Spicy Pickled Jalapeños and Carrots)
If you make these Queso Fundido Stuffed Jalapeño Tacos, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Queso Fundido Stuffed Jalapeño Tacos
Course: The Latest, Treding Now10
servings10
minutes25
minutes301.43
kcal35
minutesThe tortillas get nice and crispy on the comal when heated up with the chorizo fat, then there’s lots of melted Oaxaca cheese (both on the tortilla & stuffed into the charred jalapeños), along with crispy chorizo from The Chori-Man in San Pedro, Ca.
Ingredients
10 jalapeños, washed, whole and stems still attached
3 tbsp neutral oil (grapeseed or avocado oil are great options)
10 oz of your favorite chorizo
¼ c chopped onion
1 tbsp minced garlic
2 c freshly grated cheese (Oaxaca, mozzarella, pepper jack or monterey cheeses are all great)
10 taqueria-style corn tortillas
Optional Toppings –
Pickled onions (my recipe linked here)
Guacamole (my recipe linked here)
Salsa (my Creamy Salsa Taquera Anaranjada recipe linked here)
Directions
- Toss the whole jalapeños in 1 tbsp of your neutral cooking oil on a large baking sheet.
- Once fully coated, spread out the jalapeños evenly on the baking sheet and pop them into the oven. Broil the jalapeños on high until charred all sides (about 14-16 minutes) turning every now and then so that they char evenly.
- While they broil, heat the remaining 2 tbsp of neutral oil in a medium-sized saucepan on medium-high heat. Once the oil is hot, add the chopped onion and sauté until softened, 1-2 minutes.
- Then add the minced garlic and sauté until fragrant, about 30 seconds (and stirring constantly so that they don’t burn), then add the chorizo to the pan.
- Break up the chorizo with a large spoon and allow this to fry for about 5-8 minutes, until fully cooked through and slightly crispy, stirring every so often. Once the chorizo is finished, remove it from the pan, being careful to leave behind as much of the oil as possible, and set aside.
- Grab each individual tortilla and coat each side of the tortilla in the leftover chorizo fat before adding the tortilla to a hot comal (or grill or another clean saucepan). Heat each tortilla for about 2 minutes on the 1st side, then flip and add a little over 1 tbsp of the shredded cheese onto the top half of the tortilla. Allow the tortilla to heat through and the cheese melt for another 2 minutes. Repeat this step until all tortillas are heated with cheese melted on top.
- Once the jalapeños are finished broiling, carefully remove as much of the outside blistered skins as possible. Then carefully make a slit running from the top to the bottom of the pepper, open the jalapeño and scoop out the pith and seeds of each pepper.
- Then grab about two pinches of the shredded cheese and stuff each jalapeño. Then grab about two pinches of the crispy chorizo and stuff the jalapeños. Grab a final two pinches of shredded cheese and top it over the chorizo for each jalapeño. If there is any remaining cheese left, evenly disperse it over all the jalapeños.
- Lay all the tortillas on a baking sheet cheese side up, using two baking sheets if needed to avoid overcrowding, and place one jalapeño over each tortilla, over the layer of melted cheese.
- Pop the baking sheet into the broiler on high and allow the cheese to melt until golden, about 2-3 minutes.
- Plate, top with all your favorite taco fixings and enjoy!
Nutrition Facts
10 servings per container
- Amount Per ServingCalories301.43
- % Daily Value *
- Total Fat
21.91g
34%
- Saturated Fat 8.64g 44%
- Cholesterol 47.32mg 16%
- Sodium 508.92mg 22%
- Total Carbohydrate
12.85g
5%
- Dietary Fiber 1.9g 8%
- Sugars 0.9g
- Protein 13.5g 27%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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mexican, tacos, main dishes
main dishes, tacos
mexican
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