This Queso Fundido is a bubbling, molten cheese skillet that turns any gathering into a fiesta. Originating from Mexico, it features a rich blend of chorizo-infused cheeses with peppers and onions. Serve it sizzling hot with warm tortillas for the ultimate shareable appetizer.
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Why You’ll Love This Queso Fundido
- Shareable comfort food: A hot, bubbling skillet brings everyone together.
- Glorious stretchy texture: Perfect cheese pulls make every scoop satisfying.
- Versatile & customizable: Easily adapt with mushrooms, shrimp, or different peppers.
- Minimal effort: Quick prep with most cooking happening hands-off in the oven.
Ingredients & Tools
- 8 oz Mexican chorizo, casings removed
- 1 tbsp neutral oil (like avocado or canola)
- 1 small white onion, finely diced
- 1 poblano pepper, seeds removed and finely diced
- 2 cloves garlic, minced
- 8 oz Oaxaca cheese, shredded
- 4 oz Chihuahua cheese, shredded
- 2 oz Monterey Jack cheese, shredded
- 1/4 cup cilantro, finely chopped
- 1 lime, cut into wedges for serving
- Corn or flour tortillas, warmed, for serving
Tools: A 10-inch cast-iron or oven-safe skillet is essential here.
Notes: Using authentic Mexican cheeses like Oaxaca and Chihuahua creates a superior flavor and texture compared to pre-shredded blends.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 32 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chorizo is key for flavor. Make sure you’re using Mexican chorizo, which is a fresh, seasoned sausage, not the Spanish variety, which is a dried, cured sausage. The Mexican version will crumble and release its delicious, spiced red oils into the cheese.
- Don’t skip the poblano. It provides a mild, earthy heat that balances the richness of the cheese and chorizo perfectly. If you can’t find a poblano, a green bell pepper will work, but you’ll lose that subtle kick.
- Shred your own cheese, always. I know, it’s an extra step, but pre-shredded cheeses are coated with anti-caking agents like potato starch or cellulose, which can prevent your queso from melting into that smooth, velvety texture we’re after. A little elbow grease here pays off big time.
- Get your skillet screaming hot. Starting the chorizo in a cold skillet and letting it heat up renders the fat more effectively, creating a better fond (those tasty browned bits) on the bottom of the pan, which equals more flavor in your final dish.
How to Make Queso Fundido
Step 1: Preheat your oven to 400°F (200°C). This is a crucial first step because you want the oven to be fully hot and ready when your skillet goes in. While it’s heating, place your cast-iron skillet over medium heat on the stovetop. You’ll be building the entire dish in this one pan, which makes cleanup a breeze.
Step 2: Add the chorizo to the skillet, using a wooden spoon to break it up into small crumbles. Cook for about 5-7 minutes, stirring occasionally, until it’s fully cooked through and has released its vibrant red oil. You’ll notice the aroma becoming deeply savory and spicy. Once cooked, use a slotted spoon to transfer the chorizo to a bowl, leaving the rendered fat behind in the skillet.
Step 3: To the chorizo fat in the skillet, add your diced onion and poblano pepper. Sauté them for about 5-6 minutes, until they have softened and the onions have turned translucent. You want them to be tender but not browned. Now, add the minced garlic and cook for just one more minute—until it’s fragrant. Be careful not to burn the garlic, as it will turn bitter.
Step 4: Turn off the stovetop heat. It’s cheese time! Evenly sprinkle about one-third of your shredded cheese blend directly over the vegetable mixture in the skillet. Then, scatter all of the cooked chorizo crumbles over this first cheese layer. Finally, top everything with the remaining two-thirds of the cheese, making sure it covers the chorizo completely.
Step 5: Carefully transfer the loaded skillet to your preheated oven. Bake for 8-12 minutes, but start watching it closely at the 8-minute mark. You’re looking for the cheese to be completely melted, gloriously bubbly around the edges, and just starting to develop a few light golden spots on top. The cheese should look liquid and inviting.
Step 6: Using oven mitts, carefully remove the sizzling skillet from the oven—remember, the handle will be extremely hot! Place it on a trivet or a heat-safe surface. Immediately garnish with the freshly chopped cilantro. Serve it right away while it’s still bubbling and stretchy, with warm tortillas and lime wedges on the side for squeezing over the top.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Not recommended; cheese texture becomes grainy upon thawing.
- Reviving: Reheat gently in a skillet over low heat, stirring constantly, or in short microwave bursts with a splash of milk.
Serving Suggestions
Complementary Dishes
- Fresh Guacamole — The cool, creamy richness of avocado provides a perfect, refreshing counterpoint to the hot, spicy cheese.
- Grilled Skirt Steak (Arrachera) — For a truly epic meal, serve the queso as a starter or alongside tender, charred steak. The flavors are a match made in heaven.
- A Simple Jicama Salad — The crisp, juicy, and slightly sweet jicama tossed with lime juice and chili powder cuts through the fat and cleanses the palate beautifully.
Drinks
- A Classic Margarita — The bright, sharp acidity from the lime and the clean kick of tequila are the ultimate partners for this rich, cheesy dish.
- Mexican Lager — A cold, crisp beer like a Modelo Especial or Pacifico is a no-fail choice. Its light carbonation and clean finish help reset your taste buds between bites.
- Paloma — The grapefruit soda and tequila in this cocktail offer a bittersweet, bubbly contrast that stands up wonderfully to the robust flavors.
Something Sweet
- Churros with Chocolate Sauce — End your fiesta on a high note with hot, cinnamon-sugar-dusted churros for dipping. It’s the classic, celebratory finish.
- Mango Sorbet — The intense, tropical fruit flavor is incredibly refreshing and light after the savory, cheesy main event.
- Tres Leches Cake — If you’re going all out, this moist, milky cake is a beloved dessert that feels special and indulgent.
Top Mistakes to Avoid
- Mistake: Overbaking the queso. The goal is melted, bubbly, and gooey, not browned and rubbery. Cheese can go from perfectly molten to tough and oily in just a minute or two, so keep a very close eye on it in the oven.
- Mistake: Using the wrong type of chorizo. As mentioned before, Spanish chorizo is cured and firm, and it won’t crumble or flavor the dish in the same way. Using it will result in a completely different (and not as good) texture and taste.
- Mistake: Letting it sit for too long before serving. Queso Fundido is at its absolute peak the moment it comes out of the oven. The cheese begins to firm up and lose its glorious stretch as it cools, so have your guests and tortillas ready to go!
- Mistake: Not warming your tortillas. A cold, stiff tortilla is a sad vehicle for this magnificent cheese. Warm them directly over a gas flame, in a dry skillet, or wrapped in a damp towel in the microwave to make them pliable and fragrant.
Expert Tips
- Tip: Add a splash of beer. For an extra layer of flavor and to keep the cheese a bit saucier, pour a tablespoon or two of a light Mexican lager into the skillet with the cooked vegetables before adding the cheese. It adds a wonderful depth.
- Tip: Make it ahead, partially. You can cook the chorizo and vegetable mixture up to a day in advance and store it in the fridge. When you’re ready to serve, just assemble the layers in the hot skillet and pop it in the oven—it cuts the prep time down to almost nothing.
- Tip: Create a flavor-infused oil for drizzling. While the queso bakes, gently warm a few tablespoons of olive oil with a crushed garlic clove and a pinch of chili flakes. Drizzle this over the finished queso right before serving for a restaurant-quality touch.
- Tip: Use different peppers for a different heat profile. Swap the poblano for a couple of jalapeños (seeds in for more heat, seeds out for less) or even a diced serrano pepper if you really want to turn up the spice level.
FAQs
Can I make Queso Fundido vegetarian?
Absolutely! It’s a fantastic vegetarian option. Simply omit the chorizo. To build back some of that savory, umami depth, I recommend sautéing about 8 ounces of sliced mushrooms (cremini work great) with the onions and peppers until they’re nicely browned. You could also add a pinch of smoked paprika to mimic the chorizo’s smoky notes.
What can I use if I can’t find Oaxaca or Chihuahua cheese?
No worries, you can create a great melty blend with more common cheeses. A combination of low-moisture, whole-milk mozzarella (for the stretch) and a mild white cheddar or Monterey Jack (for the flavor) will work very well. The key is to avoid oily cheeses like provolone or pre-shredded blends.
My queso got oily after baking. What happened?
This is usually a sign of either overbaking or using a cheese that’s prone to separating. Some cheeses, like certain cheddars, have a lower melting point for their fats. Sticking to the recommended cheeses and baking time should prevent this. If it does happen, just give it a quick stir before serving—it will usually re-emulsify.
Can I reheat leftovers?
You can, but temper your expectations. Reheated cheese will never be as stretchy and smooth as it is fresh. The best method is to reheat it gently in a skillet over low heat, stirring constantly, or in short bursts in the microwave, stirring between each burst. Adding a tiny splash of milk can help loosen it up again.
Is it safe to put my cast-iron skillet in the oven?
Yes, absolutely! In fact, that’s one of their primary benefits. A quality cast-iron skillet is designed to go from stovetop to oven with ease. Just remember that the entire skillet, including the handle, will become screaming hot, so always use a dry oven mitt or a handle cover when moving it.
Queso Fundido
Learn how to make authentic Queso Fundido with chorizo and melty cheese. This easy skillet appetizer is perfect for parties. Get the recipe now!
Ingredients
For the Ingredients
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8 oz Mexican chorizo (casings removed)
-
1 tbsp neutral oil (like avocado or canola)
-
1 small white onion (finely diced)
-
1 poblano pepper (seeds removed and finely diced)
-
2 cloves garlic (minced)
-
8 oz Oaxaca cheese (shredded)
-
4 oz Chihuahua cheese (shredded)
-
2 oz Monterey Jack cheese (shredded)
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1/4 cup cilantro (finely chopped)
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1 lime (cut into wedges for serving)
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Corn or flour tortillas (warmed, for serving)
Instructions
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Preheat your oven to 400°F (200°C). While it’s heating, place your cast-iron skillet over medium heat on the stovetop.01
-
Add the chorizo to the skillet, using a wooden spoon to break it up into small crumbles. Cook for about 5-7 minutes, stirring occasionally, until it’s fully cooked through and has released its vibrant red oil. Once cooked, use a slotted spoon to transfer the chorizo to a bowl, leaving the rendered fat behind in the skillet.02
-
To the chorizo fat in the skillet, add your diced onion and poblano pepper. Sauté them for about 5-6 minutes, until they have softened and the onions have turned translucent. Now, add the minced garlic and cook for just one more minute—until it’s fragrant.03
-
Turn off the stovetop heat. Evenly sprinkle about one-third of your shredded cheese blend directly over the vegetable mixture in the skillet. Then, scatter all of the cooked chorizo crumbles over this first cheese layer. Finally, top everything with the remaining two-thirds of the cheese, making sure it covers the chorizo completely.04
-
Carefully transfer the loaded skillet to your preheated oven. Bake for 8-12 minutes, but start watching it closely at the 8-minute mark. You’re looking for the cheese to be completely melted, gloriously bubbly around the edges, and just starting to develop a few light golden spots on top.05
-
Using oven mitts, carefully remove the sizzling skillet from the oven—remember, the handle will be extremely hot! Place it on a trivet or a heat-safe surface. Immediately garnish with the freshly chopped cilantro. Serve it right away while it’s still bubbling and stretchy, with warm tortillas and lime wedges on the side for squeezing over the top.06
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