The gooey bubbling hot cheese and chorizo dip from Mexico, this Queso Fundido recipe is a breeze to make and produces the ultimate comfort appetizer! You can keep it as simple as you want or add additional ingredients like roasted poblano peppers, mushrooms, and onions to kick up the flavor. Serve it with your favorite tortilla chips or scoop it into warm tortillas and watch as your guests eagerly reach for more.
For the ultimate hot cheese dip look no further than Queso Fundido. It’s the popular queso dip you know from Mexican restaurants bumped up a million flavor notches with the addition of savory, zesty chorizo sausage and other ingredients like poblano peppers, onions, and/or mushrooms. You can choose from a variety of cheeses and customize it however you wish, adding cilantro, chopped green peppers, salsa, or a dollop of sour cream.
What is Queso Fundido?
Also known as queso flameado or choriqueso, Queso fundido is a popular Mexican comfort dish that translates to “melted cheese”. Enjoyed as an indulgent appetizer or snack, it’s made by melting cheese with savory chorizo. Some versions include additional ingredients like poblano peppers, onions, and spices. It is served hot and bubbling with tortilla chips, flour tortillas or bread for dipping. It is enjoyed throughout Mexico with different regions incorporating their own local ingredients and flavors, and is often served at social gatherings, celebrations, and events.
The two key ingredients in queso fundido are cheese and Mexican chorizo. Unlike Spanish chorizo which is a cured sausage, Mexican chorizo is raw and needs to be cooked before consuming. It is a heavily spiced, flavorful sausage that is crumbled up and cooked before adding it to other ingredients. You can often find in well-stocked grocery stores or at your local Mexican or international grocery store. If you prefer to make your own (which I always recommend), it’s super easy. Check out my recipe for homemade Mexican chorizo.
What Cheese is Best for Queso Fundido?
The key is good melting qualities and flavor. The best cheese for queso fundido is a cheese that melts well to produce a gooey, stringy, creamy consistency and that has a good balance of flavors. Cheeses like Oaxaca, Asadero, Chihuahua, Quesadilla, and Monterey Jack are commonly used because of their excellent melting properties and mild, creamy flavors, but some of these are difficult to find outside of Mexico. Other good options include mozzarella, pepper jack, havarti, munster, and cheddar. Often a combination of cheeses is used, which is my preference.
Can Queso Fundido Be Reheated?
Queso fundido is best enjoyed immediately after it’s prepared but if necessary it can be reheated. If reheating in the oven, heat it on low (around 250 F). If reheating in the microwave, likewise use medium to low power to reheat slowly, stirring occasionally. The cheese may initially separate and that’s okay, just keep stirring. If the consistency is too thick you can stir in a little heavy cream or whole milk.
How Long Does Queso Fundido Keep?
Stored in an airtight container it will keep for up to 3 days in the refrigerator or can be frozen for up to 3 months.
Queso Fundido Recipe
For this recipe we’re adding roasted chiles, onion and garlic to the chorizo mixture. Feel free to add additional ingredients if desired such as sauteed mushrooms, bell peppers, tomatoes, and/or jalapenos.
To make this queso fundido recipe:
- Preheat the oven to 350 F.
- Heat the oil in a 10 inch oven-safe skillet. Add the chorizo and cook and crumble until brown. Drain off excess fat. Add the onion and cook until softened, 5-7 minutes. Add the garlic and roasted chiles and cook another two minutes. Evenly spread the mixture out on the bottom of the pan and sprinkle the cheese on top. Transfer the skillet to the oven and bake just until the cheese is melted and nice and gooey (do not over-bake or the cheese will become firm).
- Transfer the skillet to a heat-proof surface, sprinkle with the cilantro, and serve immediately with tortilla chips or warm flour tortillas and some salsa if desired.
For more delicious appetizers from around the world be sure to try our:
- Pimento Cheese
- Bacon, Blue Cheese, Cranberry Cheese Ball with Pecans
- Pork Rillettes
- Pistachio Lemon Cheese Balls
- Black Olive Tapenade with Figs and Roquefort
- Fried Green Tomatoes
- Havarti Dill Corn Cakes
- Thai Lettuce Wraps
- Neiman Marcus Dip
- Smoked Salmon Spread
- Chicken Liver Pate
- 1 tablespoon cooking oil
- 8 ounces Mexican chorizo (click link for our EASY homemade chorizo!)
- 1 small onion , finely chopped
- 2 cloves garlic , minced
- 4 ounce canned roasted diced green chiles (alternatively roast two fresh poblano peppers, discard charred peels, and dice)
- 1 pound good melting cheese like Oaxaca, Asadero, Chihuahua, Quesadilla, Monterey Jack, Pepper Jack, Havarti, Munster, Cheddar , shredded; use any combination of these cheeses
- chopped cilantro for garnish
- Preheat the oven to 350 F. Heat the oil in a 10 inch oven-safe skillet. Add the chorizo and cook and crumble until brown. Drain off excess fat. Add the onion and cook until softened, 5-7 minutes. Add the garlic and roasted chiles and cook another two minutes. Evenly spread the mixture out on the bottom of the pan and sprinkle the cheese on top. Transfer the skillet to the oven and bake just until the cheese is melted and nice and gooey (do not over-bake or the cheese will become firm). Transfer the skillet to a heat-proof surface, sprinkle with the cilantro, and serve immediately with tortilla chips or warm flour tortillas and some salsa if desired.