Chorizo Queso Fundido
This Chorizo Queso Fundido is indulgent, cheesy, and perfect for sharing. It’s not dairy-free or vegan—far from it—but that’s exactly the point: molten, flavorful cheese paired with spicy chorizo and sautéed peppers makes for an irresistible appetizer. It’s ideal for entertaining because people gather around it, scoop in, and it disappears fast.
When readers asked for this recipe, I knew it would be a crowd-pleaser. Queso Fundido, which means “melted cheese” in Spanish, differs from the classic Tex‑Mex yellow queso sauce. The traditional Tex‑Mex queso is a smooth, pourable cheese dip. Queso Fundido is chunkier and more rustic—usually a blend of shredded cheeses baked until bubbly and slightly golden, often with grilled or sautéed peppers mixed in for extra flavor and texture.
In this version, sautéed poblano pepper and onion are folded into the cheese, and the finished bake is topped with cooked chorizo. It’s best served straight from the oven while the cheese is still molten. After about 20 minutes the cheese begins to firm up, so plan to serve quickly. If you prefer a pourable queso that stays warm for longer, a slow cooker queso recipe might be a better option.
Serves: 8
Total time: 20 minutes (plus prep)
Ingredients
- 1/2 poblano pepper, seeded and finely diced
- 1/2 yellow onion, finely diced
- 2 tablespoons olive oil
- 1/4 teaspoon ground cumin
- Juice of 1 lime
- Salt and black pepper, to taste
- 12 oz chorizo (remove from casing)
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Oaxaca cheese (or substitute mozzarella)
- Cilantro for garnish, optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium skillet over medium‑high heat, remove the chorizo from its casing and cook, breaking it up with a spoon, until fully cooked through. Set aside off the heat.
- Heat a separate oven‑safe skillet or cast‑iron pan over medium heat and add the olive oil. Sauté the diced onion and poblano with the ground cumin and a pinch of salt and pepper until the vegetables are just tender, about 3–5 minutes.
- Remove the skillet from the heat and evenly sprinkle the shredded Monterey Jack and Oaxaca (or mozzarella) cheeses over the cooked vegetables. Squeeze the lime juice over the cheese and toss gently to coat.
- Place the skillet in the preheated oven and bake for 5–7 minutes, until the cheese is bubbly and lightly golden on top.
- Remove from the oven, mound the cooked chorizo in the center, and garnish with chopped cilantro if desired.
- Serve immediately with warm tortillas or sturdy tortilla chips for scooping. Enjoy while hot—the cheese will begin to firm up after about 20 minutes, so dig in quickly.
Tips and Variations
– For a milder chorizo flavor, use a smaller amount or choose a less spicy brand. If you like heat, add a pinch of cayenne or a diced jalapeño when sautéing the vegetables.
– Oaxaca cheese gives an authentic, stringy melt; mozzarella works well as a substitute if you can’t find it. Mixing cheeses improves texture and flavor—Monterey Jack brings creaminess while Oaxaca or mozzarella brings stretch.
– If you don’t have an oven‑safe skillet, transfer the cooked vegetables and cheese to a small baking dish before baking.
– Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a low oven or microwave, stirring occasionally, though the texture will change once fully cooled and reheated.
Serving Suggestions
This Queso Fundido works beautifully as an appetizer for gatherings: offer warm corn or flour tortillas to make simple tacos, or provide tortilla chips for scooping. Fresh garnishes like chopped cilantro, a squeeze of extra lime, or pickled onions add brightness to the rich, savory dish. Pair it with fresh salsa, sliced radishes, or a simple green salad to balance the richness.
Recipe by Alex Snodgrass