Queso Fundido: Cheesy Queso with Chorizo

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Queso Fundido with chorizo in a cast-iron skillet, topped with melted cheese and peppers.

Queso Fundido:

Molten Cheese Meets Spicy Sausage

Picture a cast-iron skillet filled to the brim with gooey, stretchy cheese, dotted by spicy chorizo bits that deliver bursts of savory heat in every scoop. That’s Queso Fundido—or, as I like to call it, the “dip that fights back,” since cheese pulls might extend from skillet to chin if you’re not careful. Serve it with warm tortillas or crispy chips, and watch your party guests morph into cheese monsters fighting for the last melty strand. Because once you’ve experienced molten cheese nirvana, there’s no going back.

Why You’ll Love This Dip

  • Sizzling Cheese Factor: Every scoop is a lava-like flow of dairy bliss.
  • Chorizo Punch: Smoky, spicy sausage adds flavor depth.
  • Simple, Yet Showy: Few ingredients, huge payoff, especially if you serve it straight from the skillet.
  • Versatile: Scoop onto tortillas for tacos, or dip with chips—your call.

(Craving a simpler cheese dip? Check out our Spinach Artichoke Dip for a veggie-based molten moment.)

Why It Works: Chorizo & Cheese Harmony

The fat and spices in chorizo seep into the cheese as it melts, ensuring every bite has that smoky chili infusion. The paprika, garlic, and chili within chorizo release flavorful oils under heat, blending seamlessly with melted cheese. Meanwhile, cheese (commonly a melting-friendly type like Oaxaca or Monterey Jack) forms a smooth, stretchy pool. Emulsification rules: too high a heat or too dry a cheese can break into oily clumps, so moderate heat and a suitable melting cheese are key.

(Pro Tip: If you find the cheese separating, stir in a spoonful of warm milk or cream to bring it back together.)

From Sizzle to Swoon

Ingredients

Sausage & Aromatics

  • 8 oz chorizo, casings removed if it’s in links (choose spicy or mild)
  • ½ cup diced onions (optional but adds flavor depth)

Cheese Blend

  • 1 lb melting cheese (Oaxaca, Monterey Jack, or a mix) shredded
  • ¼ cup shredded cheddar (for extra color/flavor—optional)

Flavor Boosts

  • 1–2 jalapeños, seeded & diced (optional for spice)
  • Pinch of chili flakes (if you want more kick)
  • 2 tbsp chopped cilantro (for garnish)

(Optional Topping: diced tomatoes or pico de gallo after melting.)

Step-by-Step Instructions

  1. Preheat & Prep
    Oven at 400°F or you can do stovetop method if you prefer. A cast-iron skillet is classic for that rustic vibe.
  2. Cook the Chorizo
    In a skillet over medium heat, brown chorizo, breaking it into crumbles. If using onions, toss them in once the chorizo starts rendering fat. Sauté until sausage is cooked, onions translucent.
  3. Assemble the Cheese Bath
    If your skillet is oven-safe, drain any excess grease, then layer the shredded cheese (and optional cheddar) over the sausage mixture. Stir in diced jalapeños if you crave more heat. Otherwise, transfer chorizo to an oven-safe dish, top with cheese.
  4. Bake Until Bubbly
    Slide skillet/dish into the oven for ~10 minutes or until cheese is fully melted and lightly golden on top. Keep an eye to avoid over-browning—nobody likes burned cheese heartbreak.
  5. Final Touch
    Garnish with chopped cilantro (or any fresh herbs). Serve immediately. Warm tortillas or chips make the perfect vessels for this molten goodness.

Chef’s Tips

  • Cheese Choice: Oaxaca is traditional, but Monterey Jack or mozzarella can do if you can’t find Oaxaca.
  • Stovetop Variation: Melt cheese gently over low heat, stirring to avoid scorching. But the oven method gives a lovely browned top.

Dietary Tinkerings (Allergy/Diet)

  • Gluten-Free: Typically GF—just confirm your chorizo brand, serve with GF tortilla chips or corn tortillas.
  • Low-Carb/Keto: Skip the tortillas, rely on bell pepper slices or just a fork to scoop molten cheese.
  • Vegetarian: Use soy chorizo or skip the sausage entirely—still a dreamy cheese dip.

Variations & Serving Shenanigans

Flavor Twists

  • Mushroom & Onion: Sub chorizo for sautéed mushrooms + onions if going meatless, but keep the smoky spices.
  • Supreme Fundido: Add cooked peppers, roasted corn, or black beans—just mind moisture levels.

Serving Ideas

  • Tortillas or Chips: The standard scoop device. Warm tortillas let you roll it up like a mini quesadilla.
  • Taco Bar: Spoon Queso Fundido onto tacos for a molten cheese topper that outshines any standard cheese sprinkle.

(For more sizzling dips, see Jalapeño Popper Dip if you want a cream-based, pepper-laced alternative.)

Store & Reheat: Keeping the Sizzle

Storage: Let leftover cheese cool, then seal in a container. Fridge for up to 3 days.

Reheating: Oven or stovetop is best—microwave can cause the cheese to separate. Stir if it looks oily. Add a splash of milk or cream to resurrect the creamy consistency if needed.

Dip Q&A: Your Molten Queries

Q: Can I use pre-cooked chorizo?
A: Sure. Just crumble it up, warm it with the onions if you like, then proceed with the cheese layering. Check salt/spice levels—some pre-cooked chorizo can be extra salty.

Q: Is it mandatory to serve immediately?
A: Queso Fundido is best hot—its magic is in that stretchy, gooey texture. It solidifies as it cools, so yes, dig in promptly.

Q: What if I want less fat?
A: Use a leaner chorizo brand or turkey chorizo. But let’s face it, it’s still molten cheese. Embrace the indulgence or walk away now.

Cheesy Farewell

Queso Fundido a.k.a. Cheesy Queso with Chorizo is the ultimate conversation-stopper: once it hits the table, all you hear is the scrape of chips and tortillas scooping up the molten gold. It’s smoky, spicy, and satisfyingly gooey—an appetizer that steals any spotlight. Serve it at parties, game nights, or just a random Tuesday when you need to drown your woes in melted dairy. You’ll never regret a cheesy meltdown like this.

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  • Molten Share: Tag us when you serve your Queso Fundido—your feed deserves to see that sizzle.

Hungry for More? Check Out These Recipes!

Queso Fundido
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Queso Fundido

Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cook time

15

minutes
Calories

300

kcal
Total time

25

minutes

Indulge in Queso Fundido—a hot skillet of melted cheese and chorizo. Scoop it with tortillas or chips for a spicy, gooey appetizer.

Ingredients

  • Sausage & Aromatics

  • 8 oz chorizo (spicy or mild)

  • ½ cup diced onions (optional)

  • Cheese Blend

  • 1 lb melting cheese (Oaxaca, Monterey Jack, or mozzarella), shredded

  • ¼ cup shredded cheddar (optional for color)

  • Flavor Boosts

  • 1–2 jalapeños, diced (optional)

  • Pinch of chili flakes (if you like it hotter)

  • 2 tbsp chopped cilantro (garnish, optional)

Step-by-Step Instructions

  • Cook the Chorizo
    In a cast-iron skillet (or oven-safe pan), brown chorizo over medium heat, breaking it into crumbles. Add diced onions if using. Drain excess grease.
  • Layer the Cheese
    Scatter shredded cheese(s) over the cooked chorizo. If you’re adding diced jalapeños, sprinkle them on top or mix them in.
  • Melt to Perfection
    Transfer skillet to a 400°F oven for ~10 minutes, or until cheese is fully melted and lightly browned. Keep an eye to avoid an oil separation scenario.
  • Serve Immediately
    Top with cilantro if desired. Present the skillet hot and bubbling. Encourage guests to scoop onto tortillas or chips—caution: cheese pull potential is high.

Pro Tips / Chef’s Note

  • Reduce Oil: If chorizo is super fatty, remove more grease so the cheese doesn’t get swamped.
  • Heat Handling: Real cast-iron can hold heat like a champ, so watch your hands (or use an oven mitt).
  • Leftovers: Reheat gently in oven or stovetop. Stir in a splash of milk if cheese separates.

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