OMG, Queso Fundido is my favorite food. Unless you are willing to light it on fire and serve it flaming, in which case it would be Queso Flameado.
I have asked for this dish for the past twelve years for my birthday dinner. I love it so much with buttered corn tortillas in my little pine-straw tortilla basket, that smells like the pinion trees of New Mexico. Also I think guacamole might be tied for first place, because I always request that, too.
With chocolate fondue for dessert. https://snailfungus.wordpress.com/2015/09/01/chocolate-fondue/ I think. Or, a fresh four layer Peach Delight. https://snailfungus.wordpress.com/2015/09/01/four-layer-peach-delight/
or a German Chocolate Cake.
3 cups shredded asadero cheese*
1 cup crumbled cotija cheese
1 poblano chile
1/2 cup cooked Mexican chorizo or spiced taco meat (optional)
Line a baking sheet with aluminum foil, place the poblano chile on it and broil for about five minutes on each side or until skin is blistered and blackened. Wrap the foil over the chile and let it cool 15-20 minutes. Unwrap, peel off the skin (it is OK for some of the skin to remain). Remove the stem and seeds and cut into thin strips.
Preheat the oven to 350 degrees.
Butter a medium-sized cast-iron skillet or a casserole dish and add the cheese. Top with the poblano strips and meat. Bake 15 minutes or until bubbling and just slightly browned.
Wrap corn and/or flour tortillas in foil and warm in oven 5-10 minutes. Serve with the queso.
* If you can’t find asadero cheese, Chihuahua cheese or quesadilla cheese is a good substitute.
Optional: top with chopped tomatoes, cilantro, sautéed onions or anything else you like.