Go Back

Queso Fundido

Queso fundido with chorizo and jalapeños is melted-cheese dip that turns smooth and glossy in a cast iron skillet. Expect bubbling, stretching strings when scooped for a party-ready appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Queso fundido
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 lb chorizo remove casing if needed
  • 0.5 cup diced jalapeños
  • 2 garlic, minced
  • 0.25 cup diced white onion
  • 2 tbsp heavy cream
  • 1 tbsp cilantro, chopped
  • 1 tortilla chips for serving warm for dipping

Equipment

  • 1 cast iron skillet

Method
 

Brown the chorizo
  1. Heat a cast iron skillet over medium heat and cook the chorizo, breaking it apart as it cooks. Cook until browned, then keep the fat in the pan for flavor (about 8-10 minutes), looking for crisped bits and no raw pink.
  2. Add the minced garlic and diced jalapeños to the browned chorizo. Cook for 1 minute, stirring, until fragrant and glossy, with small bubbles around the peppers.
Melt the cheeses
  1. Add the Oaxaca or mozzarella cheese, Chihuahua or asadero cheese, and Cotija cheese to the skillet along with the heavy cream. Stir frequently until the mixture becomes completely melted and smooth (about 5-7 minutes), watching for a uniform, pourable consistency.
Finish and serve
  1. Top the queso with the diced onion and chopped cilantro. Serve immediately, looking for active bubbling and visible cheese stretch when scooped.
  2. Keep warm over low heat or in a slow cooker until ready to serve. Maintain gentle bubbling rather than a hard boil, so the surface stays glossy (rest time not required).

Notes

Pro tip: shred your cheeses fresh and stir often so the queso melts evenly instead of clumping. Store leftovers covered in the fridge up to 3 days; rewarm gently on low heat with a splash of milk or cream to loosen. Freezing is not recommended due to texture changes. For a lighter version, use part-skim mozzarella and reduce or omit Cotija if you need less fat and sodium.