Queso Fundido (Mexican Melted Cheese)
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Queso fundido is a crazy delicious melted cheese and spicy chorizo dish from Mexico. This scoopable melted cheese is served as a delicious appetizer with crispy tortilla chips, as a filling for tacos, or as a delicious snack served with pieces of warm tortillas.
Looking for more molten cheese dips? Make sure to try my recipes for Chile con Queso, Cheese Fondue with Beer, Spinach Artichoke Dip, and Southwest Black Bean Dip too!
Your friends and family will love this classic queso fundido recipe for it’s gooey, cheesy goodness and punch of spicy flavor on game day, Cinco de Mayo fiestas, or taco Tuesday!
Chorizo Queso Fundido Ingredients
- Bulk Mexican chorizo sausage – Introduces a smoky, spicy depth, transforming the dish with its unmistakable character. Remove casings and coarsely chop if needed.
- Caramelized onions – Adds a subtle sweetness to the overall flavor.
- Roasted poblano pepper – Adds a slightly sweet and smoky flavor, without adding to much additional heat. Poblano peppers have the same heat rating as green bell peppers, in fact jalapeño peppers have more heat than poblanos.
- Roma tomato – Diced tomato adds a pop of color and fresh flavor.
- Variety of cheeses – Including Oaxaca and mozzarella, creates a gooey texture with melty cheese pulls that are exciting and delicious.
- Kosher salt
- Fresh Cilantro – to garnish
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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- Cast Iron Pan
- Cutting Board & Chefs Knife
- Wood Turner
- Boxed Grater for the cheeses
- Baking Sheet
How to make Queso Fundido with Chorizo
Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chorizo and cook for 4-5 minutes, breaking it into smaller pieces with a spatula. Transfer to a bowl.
Preheat oven to 450°F (232°C).
Reduce heat to medium, and add the onion slices. Cook, stirring occasionally, for 7-8 minutes, until they brown around the edges and wilted.
Add the poblano pepper strips, diced tomato, and salt, and for for an additional 3-4 minutes. (Reserve about a tablespoon of the mixture to use as garnish)
Remove skillet from heat, stir in half of the shredded cheese, then spread across the bottom of the skillet.
Add a layer of chorizo on top of the cheese mixture. (Reserve about 2 tablespoons to use as garnish)
Top with remaining cheese.
Place in the oven and bake for 12 minutes, or until cheese completely melted. Add the chorizo and onion mixture “garnish” to the skillet and return to the oven for an additional 7-8 minutes, until cheese is bubbly and browned along the edges.
At this point you can broil for a minute or two to give the cheese a nice golden brown color across the top.
Garnish with reserved chorizo, pepper mixture, and chopped cilantro.
Serve the HOT melted cheese dip along with warmed tortillas or tortilla chips, avocado slices, and your favorite salsa or pico de gallo.
Pair queso fundido con choizo with your favorite Mexican beer or a refreshing pitcher of margaritas for a festive and enjoyable meal!
To make queso fundido tacos
Scoop the queso out of the skillet with a spoon or with a warm tortilla.
Add avocado slices and your favorite taco toppings, fold over and serve.
How to roast poblano peppers
Roasting poblano peppers is a simple process that enhances their flavor and texture.
- Preheat the broiler: Adjust your oven rack to the highest position and preheat the broiler.
- Prepare the peppers: Wash the poblano peppers and pat them dry with paper towels. Remove any stickers or debris.
- Broil the peppers: Place the poblano peppers on a baking sheet. Place the baking sheet under the broiler and let the peppers roast.
- Char the peppers: Allow the peppers to blister and char on all sides. You’ll hear them sizzle and pop as they roast. Use tongs to turn the peppers as needed to ensure even charring.
- Steam the peppers: Once the peppers are charred on all sides, place them in a bowl and cover it with plastic wrap. Let the peppers steam for 5-10 minutes. This will help loosen the skins, making them easier to peel.
- Peel the peppers: After steaming, the skins of the peppers should be easy to remove. Use your fingers or a knife to peel away the charred skin. If you prefer, you can leave some of the charred bits for added flavor.
Expert Tips
- Mexican cheeses like Oaxaca, asadero, or Chihuahua cheese are traditionally used because they melt well and have a nice flavor, but they may be hard to find. You can also use other melting cheeses like Monterrey Jack or mozzarella (like I did).
- Use fresh, real cheese. Do not use pre-shredded, bagged cheese. The anti-caking agents will cause your queso to become a goopy blob. That is not what we want!
- To keep hot for extended periods of time, like during a super bowl party, transfer chorizo dip to a crock pot/ slow cooker or place on a portable burner over low-heat.
Recipe Variations
Feel free to customize your hot cheese dip to suit your taste preferences.
- Add spices like cumin or chili powder
- For additional heat, substitute strips of roasted serrano pepper, jalapeño peppers, or any of your favorite green chiles.
- Add additional ingredients like sliced mushrooms or black beans
- Substitute additional vegetables, or add sautéed mushrooms for the chorizo if you like.
- Garnish with sliced green onions or chopped parsley if you are not a fan of cilantro.
Queso Flameado
Queso flameado, or “flamed cheese”, is a dish from northern Mexico made of hot melted cheese and spicy chorizo that is served flambé.
- Prepare your queso fundido as usual in a skillet or baking dish.
- Once the cheese is melted and bubbly, remove the skillet from the heat momentarily.
- Pour a small amount of rum, tequila, or brandy over the melted cheese. Use caution and keep a safe distance from the flame when doing this.
- Carefully ignite the alcohol with a long-reach lighter or a match. Be cautious, as the flames can flare up quickly.
- Allow the flames to burn out naturally or carefully extinguish them by covering the skillet with a lid.
- Once the flames have subsided, you can garnish and serve the queso fundido as desired.
Make-ahead and Storage
- Cook the chorizo and vegetables ahead of time, store separately in the refrigerator, then quickly assemble and bake the dish when ready to serve.
- Store cooled leftovers in an airtight container, in the refrigerator for up to 3-4 days.
- Gently reheat leftover queso fundido over low heat on the stove, stirring occasionally until warmed through and the cheese is melted and creamy again. Avoid reheating it in the microwave, as this can cause the cheese to become rubbery.
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Enjoy!!
Queso Fundido
Equipment
Ingredients
- 1 tablespoon olive oil
- 10 ounces bulk chorizo sausage remove casings if needed
- 1 cup thinly sliced white onion about half of a medium onion
- 1 large poblano pepper roasted, steamed, and cut into thin strips
- 1 Roma tomato cored, seeded, cut into small dice
- .25 teaspoon kosher salt
- 10 ounces Oaxaca cheese shredded
- 6 ounces mozzarella cheese shredded – see options below
- tortilla chips for serving if making tacos
- flour or corn tortillas for serving
- sliced avocado – salsa for serving
Instructions
- Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chorizo and cook for 4-5 minutes, breaking it into smaller pieces with a spatula. Transfer to a bowl.
- Preheat oven to 450°F (232°C).
- Reduce heat to medium, and add the onion slices. Cook, stirring occasionally, for 7-8 minutes, until they brown around the edges and wilted.
- Add the poblano pepper strips, diced tomato, and salt, and for for an additional 3-4 minutes. (Reserve about a tablespoon of the mixture to use as garnish)
- Remove skillet from heat, stir in half of the shredded cheese, then spread across the bottom of the skillet.
- Add a layer of chorizo on top of the cheese mixture. (Reserve about 2 tablespoons to use as garnish). Top with remaining cheese.
- Place in the oven and bake for 12 minutes, or until cheese completely melted. Add the chorizo and onion mixture “garnish” to the skillet and return to the oven for an additional 7-8 minutes, until cheese is bubbly and browned along the edges. *At this point you can broil for a minute or two to give the cheese a nice golden brown color across the top, if needed.
- Garnish with reserved chorizo, pepper mixture, and chopped cilantro. Serve the HOT melted cheese dip along with warmed tortillas or tortilla chips, avocado slices, and your favorite salsa or pico de gallo.
Notes
- Mexican cheeses like Oaxaca, asadero, or Chihuahua cheese are traditionally used because they melt well and have a nice flavor, but they may be hard to find. You can also use other melting cheeses like Monterrey Jack or mozzarella (like I did).
- Use fresh, real cheese. Do not use pre-shredded, bagged cheese. The anti-caking agents will cause your queso to become a goopy blob. That is not what we want!
- To keep hot for extended periods of time, like during a super bowl party, transfer chorizo dip to a crock pot/ slow cooker or place on a portable burner over low-heat.
- Store cooled leftovers in an airtight container, in the refrigerator for up to 3-4 days.
- See original post for instructions to make queso fundido tacos, queso flameado, and how to roast poblano peppers.
