Queso Fundido is a Mexican dip with ooey, gooey melted cheese, chorizo, spices, and toppings served with tortilla chips or flour tortillas. It is absolutely delicious and flavor-packed.
Queso Fundido is a beautiful hot mess and one of our favorite dips. It is a cinch to make and can be prepped before your celebration. You will find it difficult to stop eating this incredibly delicious dip.
I like to top this cheesy dip with sun-ripened tomatoes, minced red onion, and fresh chopped cilantro. Add thinly sliced jalapeno, guacamole, or Pico de Gallo. I like to serve this for game day or movie night with walking tacos, funnel cakes, and orange julius. Can you say delicious?
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chorizo: either beef or pork
- Cheese: Pepper Jack and Oaxaca, which is a Mexican melting cheese.
- Toppings: Feel free to top the Queso Fundido dip with whatever you like best. You could use diced tomatoes, minced jalapenos, chopped cilantro, diced avocado, green onions, red onion, black olives, salsa, or serrano peppers.
How to Make Queso Fundido
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Cook the chorizo in an ovenproof skillet over medium heat. Break it up with a spoon as it cooks. After a few minutes, add the onion and cook until the onion is soft and the chorizo is crumbly and cooked through. Reduce the heat to low and add the minced garlic. Cook for 1 minute while stirring. Move the sausage mixture to several layers of paper towels to drain the excess fat. Remove the excess grease from the skillet.
Sprinkle half of the cheese in the bottom of the skillet. Spoon the chorizo mixture onto the cheese, reserving 2 tablespoons for the top. Top with the remaining cheese. Bake until the cheese is melted. Over-baking can make it hard on the top, making it difficult to eat with chips or to spoon onto tortillas.
Top with diced tomatoes, minced red onion, chopped cilantro, and the reserved chorizo. Serve the dish immediately with tortilla chips or warm tortillas.
Preparation Tips
- For an over-the-top flavor, add fresh roasted poblano or Anaheim peppers when they are in season or substitute 2 (4-ounce) cans of green chilies for the fresh peppers.
- Bake the dish just until the cheese is melted. Overcooking it can make the top hard, making it difficult to eat with chips or to spoon onto tortillas.
- Serve this dish immediately while the cheese is hot and melted.
Frequently Asked Questions
Mexican chorizo is a spicy, uncooked ground sausage available in pork or beef. I usually find it in the cooler with the other ground sausages or the cooler with the Mexican cheeses and tortillas.
Monterey Jack, queso asadero (queso quesadilla), and Mozzarella are great melting cheeses for this recipe.
Queso fundido is best enjoyed as soon as it is prepared. However, if needed, it can be reheated in the oven at 250 degrees or the microwave at 40% power for 30-second intervals until warm, stirring occasionally. Do not put a skillet in the microwave. Transfer the dip to a microwave-safe dish.
More Dip Recipes
Queso Fundido Recipe
Ingredients
- 9 ounces beef or pork Mexican chorizo
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 6 ounces Pepper Jack Cheese shredded
- 6 ounces Oaxaca Cheese shredded Mexican melting cheese
- ¾ cup diced tomato or salsa
- 1 tablespoon minced red onion
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 400 degrees.
- Cook the chorizo in an ovenproof skillet or cast iron skillet over medium heat. Break it up with a spoon as it cooks. After a few minutes, add the onion and cook until the onion is soft and the chorizo is crumbly and cooked through. Reduce the heat to low and add the minced garlic. Cook for 1 minute while stirring. Move the sausage mixture to several layers of paper towels to drain the excess fat.
- Sprinkle half of the cheese in the bottom of a casserole dish, or use the same skillet you cooked the chorizo and onion in if it is oven-safe. Add the chorizo mixture on top of the cheese reserving 2 tablespoons for the top. Top with the remaining cheese.
- Bake for 5-6 minutes or just until the cheese is melted. Over baking it can leave it hard on the top, making it difficult to eat with chips or spoon onto tortillas.
- Top with diced tomatoes, minced red onion, chopped cilantro, and the reserved chorizo. Serve the dish immediately with tortilla chips or warm tortillas.
Notes
- For over-the-top flavor, add fresh roasted poblano or Anaheim peppers when in season or substitute 2 (4-ounce) cans of green chilies for the fresh peppers.
- Bake the dish just until the cheese is melted. Overcooking it can make it hard on the top, making it difficult to eat with chips or to spoon it onto tortillas.
- Serve this dish immediately while the cheese is hot and melted.
Nutrition
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kira hutt
now. i know what i will doing for our lucnh this weekend, looks so good! the girls are going to loved it
Beth Pierce
Thanks, enjoy!
Melissa
Oh wow, I made this dish to share with my daughter. She loves this type of food just like me. It was easy to make, quick, and absolutely delicious with homemade tortilla chips. Job well done!
Beth Pierce
Thank you, Melissa! I am so happy that you and your daughter liked it.