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Queso Fundido

Queso Fundido

4.8 from 16 reviews

This Mexican dish is layered with melted cheese, chorizo, sauteed onions and topped with diced tomatoes, minced jalapeno and chopped fresh cilantro.  This crowd-pleasing dip is perfect for any fiesta!

Ingredients

Scale
  • 9 ounces beef or pork Mexican chorizo
  • 1 1/2 teaspoon olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 10 ounces Oaxaca Cheese grated (Mexican melting cheese)
  • 6 ounces Pepper Jack Cheese grated
  • 3/4 cup diced tomato
  • 1 small jalapeno minced
  • 1/3 cup chopped cilantro

Instructions

  1. Preheat oven to 400 degrees.
  2. Cook the chorizo over medium heat; drain the fat off.  Plate the cooked chorizo.  Add oil to the same skillet and cook the onion over medium heat for 3-4 minutes. Add garlic and cook for 1 minute; stirring constantly. Plate the onions and garlic.
  3. 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 on top of the cheese reserving 2 tablespoons for the top.  Top with the remaining cheese. Add the reserved cooked chorizo.
  4. Bake for 10-15 minutes or until cheese is melted.  Over baking it can leave it hard on the top making it difficult to eat with chips or spoon on to tortillas.
  5. Garnish with tomatoes, jalapenos and cilantro. Serve with warm tortillas or tortilla chips.

Notes

  • Mexican chorizo is a spicy ground uncooked sausage that is available in pork or beef.  I usually find it in the cooler with the other ground sausages or in the cooler with the Mexican cheeses and tortillas.
  • Feel free to top the dip with whatever you like best.  You could use diced tomatoes, minced jalapenos, chopped cilantro, diced avocado, green onions, black olives or serrano peppers.
  • Oaxaca, Pepper Jack, Monterey Jack, queso asadero (also known as queso quesadilla) are all great melting cheeses for this recipe.
  • Cook the recipe just until the cheese is melted.  Over cooking it can leave it hard on the top making it difficult to eat with chips or spoon onto tortillas.

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