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Queso Fundido

Queso fundido is a rich Mexican cheese dip with stretchy, bubbling melted cheese and chorizo. Cook in a cast iron skillet until smooth, then finish with jalapeños, onion, and cilantro for a party-ready appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

cheese base
  • 2 cup Oaxaca or mozzarella cheese
  • 1 cup Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese
  • 2 tbsp heavy cream
chorizo topping
  • 0.5 lb chorizo casing removed
  • 0.5 cup jalapeños diced
  • 2 garlic minced
  • 0.25 cup white onion diced
  • 1 tbsp cilantro chopped
to serve
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the chorizo
  1. Heat a cast iron skillet over medium-high heat, then add chorizo and cook for 8-10 minutes, breaking it apart, until browned and sizzling.
  2. Stir in minced garlic and diced jalapeños, then cook for 1 minute until fragrant.
Melt the cheeses
  1. Add Oaxaca, Chihuahua, and Cotija cheeses with heavy cream, then stir frequently over medium heat for 5-7 minutes until completely melted and smooth.
  2. Continue stirring just until the mixture is glossy and bubbling, with stretchy strings when scooped.
Finish and serve
  1. Top the queso with diced onion and chopped cilantro.
  2. Serve immediately in the cast iron skillet with warm tortilla chips for dipping.
  3. Keep warm over low heat for up to 30 minutes, or transfer to a slow cooker on low to maintain a gentle simmer.

Notes

Pro tip: shred your cheeses finely so they melt smoothly without clumps. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently on the stove over low heat with a splash of heavy cream or milk to restore stretch. Freezing is not recommended for best texture. For a lighter option, use part-skim mozzarella plus a small amount of reduced-fat Cotija so the dip stays meltable.