Queso Fundido Recipe

This ooey gooey Queso Fundidio is layered with melty cheese, chorizo, and sautéed onions and topped with diced tomatoes, minced jalapeno, and chopped fresh cilantro. This crowd-pleasing dip is perfect for any fiesta!

Course appetizers

Cuisine Mexican

Keyword how to make queso fundido, queso fundido con chorizo, queso fundido recipe, what is queso fundido

Prep Time 5

Cook Time 15

Total Time 30

Servings servings

Calories 223kcal

Author Beth Pierce

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
3/4 cup diced tomato or salsa
1 tablespoon minced red onion
1/4 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

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, black olives, salsa, or serrano peppers.
For over-the-top flavor, add fresh roasted poblano or Anaheim peppers when in season.
In a pinch, 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