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.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chorizo: 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.
- Cheese: Pepper Jack and Oaxaca, which is a Mexican melting cheese. Monterey Jack, queso asadero (queso quesadilla), and Mozzarella are great melting cheeses for this recipe.
- Toppings: Feel free to top the Queso Fundido dip with whatever you like best. You could use diced tomatoes, minced jalapeños, 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.
- In an ovenproof skillet over medium heat, cook the chorizo, breaking it up as it cooks. Add onions and cook until soft and the chorizo is cooked through.
- Reduce the heat to low, add the minced garlic, and cook for a minute, stirring. Move the sausage to several layers of paper towels to remove the excess grease.
- At the bottom of the skillet, sprinkle half the cheese, and spoon the chorizo mixture onto the cheese.
- Top with the remaining cheese. Bake until the cheese is melted. Over-baking can make the top hard, making it difficult to eat with chips or to spoon it 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.
More Dip Recipes
Queso Fundido Recipe
This ooey-gooey Queso Fundido is layered with melty cheese, chorizo, and sautéed onions, and topped with diced tomatoes, minced jalapeño, and chopped fresh cilantro. This crowd-pleasing dip is perfect for any fiesta!
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Servings: 8 servings
Calories: 223kcal
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. Overbaking 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
- It can be reheated in the oven at 250 degrees or in 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.
Nutrition
Calories: 223kcal | Carbohydrates: 5g | Protein: 13g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 371mg | Potassium: 123mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 1mg
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Biana
Yum! This is a perfect appetizer to serve with some chips or veggies!
Jo
All I can say is this was amazing! My family loved it!
Carrie Robinson
Oh yum! Pass the chips! I want to dig right in. 🙂
Lindsay
I’m going to the store right now, because I HAVE to make this and eat it right now. It looks amazing!!
Katie
Such a great idea! Can’t wait to try this.
Betsy
Oh, wow. I’m going to need to make this again for Christmas Eve appetizers! And then again for New Year’s…and my birthday…and maybe tomorrow, too! 😀 YUM!!
Matt Taylor
So amazing and super easy to make. I love this chip dip!!
Kimberly
It will only let me leave 4 stars but this totally deserves 5, so delicious!
Ashley
This dip is OUT OF THIS WORLD amazing!!! I mean, this is what Taco Tuesday dreams are made of!
Sharon
This dip is so good! The chorizo makes it so flavorful and perfect for snacking or even a side dish for dinners.