Queso fundido with chorizo is the kind of dish that disappears the minute it hits the table. It’s hot, bubbly cheese loaded with smoky, spicy sausage—simple, indulgent, and strangely comforting. You can serve it with warm tortillas or crisp chips, and it never feels fussy.
It’s perfect for game day, casual dinners, or when you just want something satisfying fast. If you love cheesy dips but want something with real texture and flavor, this is your new go-to.
What Makes This Special
Queso fundido isn’t a runny nacho cheese dip. It’s a rich, stretchy cheese skillet that keeps its body and pulls into strings.
The chorizo gives it depth from paprika, garlic, and chiles, and the browned bits add a savory punch. Unlike many dips, this one loves the broiler. You get a golden, bubbling top that looks as good as it tastes.
It’s also flexible. You can switch cheeses, add peppers or onions, and control the heat. And it’s fast—most of the work is melting and assembling.
What You’ll Need
- Mexican chorizo (fresh, uncooked), 8–10 ounces
- Cheese, about 12 ounces total, shredded:
- Oaxaca or low-moisture mozzarella (for stretch), 8 ounces
- Monterey Jack or Chihuahua (for melt and mild flavor), 4 ounces
- Onion, 1/2 small, finely chopped (optional but recommended)
- Poblano or jalapeño, 1 pepper, diced (seeds removed for milder heat)
- Garlic, 1 clove, minced
- Tomato, 1 small, seeded and diced (optional for freshness)
- Fresh cilantro, a small handful, chopped
- Lime, 1, cut into wedges
- Corn tortillas or sturdy tortilla chips, for serving
- Neutral oil (if needed), 1 teaspoon
- Salt and black pepper, to taste
How to Make It
- Preheat and prep. Heat your oven to 425°F (220°C).
If your skillet isn’t oven-safe, line a small baking dish and have it ready. Shred the cheeses and mix them together.
- Cook the chorizo. Place a medium oven-safe skillet over medium heat. Remove the chorizo from its casing and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes.
If the pan looks dry, add a touch of oil. Spoon off excess grease if there’s a lot.
- Sauté aromatics. Add the onion and poblano or jalapeño to the skillet. Cook until softened and lightly browned, 3–4 minutes.
Stir in the garlic and cook 30 seconds until fragrant.
- Layer the cheese. Reduce heat to low. Spread the chorizo mixture evenly in the skillet. Top with the mixed shredded cheese, spreading to the edges for even melting.
- Bake until bubbly. Transfer the skillet to the oven.
Bake 8–10 minutes, until the cheese is fully melted and bubbling around the sides.
- Broil for color (optional but great). Switch to broil for 1–2 minutes to lightly brown the top. Keep a close eye on it.
- Finish fresh. Remove from the oven. Sprinkle diced tomato and cilantro over the top.
Add a crack of black pepper and a squeeze of lime for brightness.
- Serve hot. Warm tortillas in a dry pan or microwave until pliable. Serve immediately with tortillas or chips. Scoop, fold, and enjoy while it’s still melty.
Keeping It Fresh
Queso fundido is best right out of the oven.
It firms up as it cools, so plan to serve it immediately. If it thickens, a quick reheat helps. – To reheat, return it to the oven for a few minutes until melty. A splash of milk or a spoonful of salsa stirred in can loosen it slightly. – Store leftovers in a covered container in the fridge for up to 3 days.
Reheat in a small skillet over low heat or in the oven. – Keep tortillas warm by wrapping them in a clean towel or using a tortilla warmer. This keeps the cheese-to-tortilla ratio pleasant and easy to eat.
Why This Is Good for You
This is comfort food, but it still has some positives. Cheese offers protein and calcium, which help with satiety and bone health.
Chorizo adds protein and iron, and peppers bring vitamin C and a boost of flavor without many calories. That said, it’s rich. Enjoy it in reasonable portions, pair it with a fresh salad, and add veggies to the skillet to lighten it up.
Using part-skim mozzarella or increasing the ratio of vegetables can also balance things out.
Pitfalls to Watch Out For
– Using the wrong cheese. Aged cheddar and pre-shredded blends can get oily or grainy. Go for Oaxaca, Chihuahua, or Monterey Jack. Shred your own for the best melt. – Grease overload. Some chorizo releases a lot of fat.
Spoon off excess so the cheese doesn’t swim in oil. – Overbaking. If it bakes too long, the cheese can separate. Pull it as soon as it’s melted and bubbling. – Too mild or too hot. Balance is key. Taste your chorizo and adjust with jalapeño, hot sauce, or a squeeze of lime. – Skipping the fresh finish. Cilantro, tomato, and lime cut through the richness.
They make a big difference in flavor and texture.
Alternatives
– Different meats: Try crumbled spicy Italian sausage, sautéed mushrooms for a vegetarian version, or soyrizo for a plant-based swap. – Add-ins: Caramelized onions, roasted corn, or sautéed spinach add sweetness and color. A spoonful of chipotle in adobo gives smoky heat. – Cheese options: A blend of Oaxaca and Chihuahua is classic. In a pinch, use mozzarella plus Monterey Jack.
A little asadero or fontina also works. – Serving ideas: Spoon into warm flour tortillas like mini tacos, or serve with thick-cut tortilla chips. It’s also great over roasted potatoes or tucked into quesadillas. – Lighter touch: Use half the chorizo and add more peppers and onions. You’ll keep the flavor and reduce richness.
Can I make this ahead of time?
You can cook the chorizo and vegetables in advance and refrigerate them.
When you’re ready to serve, layer with cheese and bake. It’s not ideal to melt the cheese ahead because it sets as it cools.
What’s the best cheese for queso fundido?
Oaxaca and Chihuahua are top choices for stretch and melt. If you can’t find them, use a mix of low-moisture mozzarella (for pull) and Monterey Jack (for creaminess).
Avoid very sharp or aged cheeses that can separate.
How do I keep it melty at the table?
Serve it in a cast-iron skillet, which retains heat. You can also set the skillet over a low flame on a portable burner or return it to the oven for a quick reheat if needed.
Is Spanish chorizo the same as Mexican chorizo?
No. Spanish chorizo is cured and firm, similar to salami.
Mexican chorizo is fresh and needs to be cooked; it’s what you want for this recipe. If using Spanish chorizo, slice it thin and sauté to render some fat, but expect a different texture.
Can I make it less greasy?
Yes. Use leaner chorizo or drain excess fat after browning.
Choose cheeses that melt smoothly and avoid pre-shredded cheese, which often contains anti-caking agents that can lead to separation.
What can I serve with it besides tortillas or chips?
Try crisp cucumber slices, bell pepper strips, or warm, lightly toasted baguette rounds. Roasted potato wedges also make a hearty, tasty scoop.
How spicy is it?
It depends on your chorizo and peppers. For less heat, use poblano and mild chorizo.
For more heat, add jalapeño or serrano and a dash of hot sauce before serving.
Final Thoughts
Queso fundido with chorizo is the kind of dish that feels like a celebration, whether you’re sharing it at a party or making it for a cozy night in. It’s simple, fast, and endlessly adaptable. Use good melting cheese, don’t overbake, and finish with fresh toppings.
Serve it scorching hot with warm tortillas, and watch how quickly it becomes a house favorite.