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Queso Fundido

Queso fundido is a Mexican dip of melted Oaxaca and Chihuahua cheeses blended until smooth and bubbling, finished with chorizo, jalapeños, onion, and Cotija. Expect stretchy, stringy cheese that pulls when scooped straight from a hot skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheeses and toppings
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
  • 0.25 cup diced white onion
  • 1 tbsp cilantro, chopped
Chorizo and aromatics
  • 0.5 lb chorizo, casing removed
  • 0.5 cup diced jalapeños
  • 2 clove garlic, minced
  • 2 tbsp heavy cream
Serving
  • 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 cook the chorizo for 8-10 minutes, breaking it apart as it cooks until browned and sizzling.
  2. Add the minced garlic and diced jalapeños and cook for 1 minute, stirring, until fragrant and lightly warmed.
Melt the cheeses
  1. Reduce heat to medium, add the Oaxaca, Chihuahua, and Cotija along with the heavy cream, and stir until the cheeses start to melt and loosen.
  2. Keep stirring frequently and cook for 5-7 minutes until completely melted, smooth, and bubbling at the edges with stretch when you drag a spoon through it.
Finish and serve
  1. Sprinkle the diced onion and chopped cilantro over the melted cheese and stir once so they distribute across the surface.
  2. Serve immediately directly from the cast iron skillet with warm tortilla chips for dipping, keeping the queso warm over low heat or in a slow cooker until ready to eat.

Notes

Pro tip: keep the heat at medium or lower once the cheeses are in so the queso stays glossy and doesn’t separate. Store in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of cream or a spoonful of milk until smooth. Freezing isn’t recommended since cheese dips can grain after thawing. For a lighter option, use part-skim mozzarella plus a reduced-fat Cotija, and add the cream slowly to keep the texture silky.