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Queso Fundido

Queso fundido with chorizo, jalapeños, and a smooth melted-cheese texture—bubbling and stringy when scooped. Made in a cast iron skillet so it stays hot while you dip tortilla chips at the table.
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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
  

Queso fundido
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 lb chorizo, casing removed
  • 0.5 cup diced jalapeños
  • 2 cloves garlic, minced
  • 0.25 cup diced white onion
  • 2 tbsp heavy cream
  • 1 tbsp cilantro, chopped
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat a cast iron skillet or small heavy-bottomed pot over medium-high heat and add the chorizo, breaking it apart as it cooks.
  2. Cook the chorizo until browned, then add the minced garlic and diced jalapeños and cook for 1 minute until fragrant.
Melt the cheeses
  1. Reduce heat to medium and add the Oaxaca, Chihuahua, and Cotija cheeses along with the heavy cream.
  2. Stir frequently until the cheese is completely melted and smooth, about 5-7 minutes, until it looks glossy and bubbling.
Finish and serve
  1. Top the queso with diced onion and cilantro so they sit on the surface for bright flavor and color.
  2. Serve immediately in the cast iron skillet with warm tortilla chips, keeping it warm over low heat or in a slow cooker until scooped.

Notes

Pro tip: keep the heat on the low side after melting so the cheese stays smooth and stringy rather than grainy; stir only as needed. Refrigerate leftovers in an airtight container up to 3 days and rewarm gently in a skillet over low heat with a splash of cream or milk. Freezing is not recommended for the best texture. For a lower-fat swap, use part-skim shredded mozzarella and reduce the Cotija slightly while still keeping the total cheese amount the same.