Queso Fundido with Chorizo: Gooey, Spicy, and Totally Addictive

Indulge in cheesy, melty queso fundido with spicy chorizo. This irresistible appetizer is popular at Mexican and Tex-Mex restaurants, and you can make it at home.

It's the perfect appetizer for parties, game days, or a tasty snack. Whip up a scrumptious batch of this cheesy goodness in mere minutes.

The best ingredient in this recipe is the chorizo. I love chorizo, and I add it to many of my recipes.

I ask them to add chorizo to my cheesy chicken and rice when I eat at my favorite restaurant. But not too much! It is so rich that a little goes a long way.

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Queso Fundido

This queso fundido with chorizo (also called “queso fundido con chorizo” or “choriqueso” in many authentic Mexican restaurants) is an unbelievably melty, savory delight!

Don’t be intimidated by the thought of creating this dish at home in your own kitchen. Surprise your family and friends.

Serve hot right out of the oven with tortilla chips or warmed tortillas and dig in!

Kitchen Tools Used:

• Cast iron skillet
• Cutting board
• Chef knife
• Mixing spoon
• Colander or mesh strainer
• Cheese grater

You will need the following ingredients listed below to make this cheesy appetizer (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).

Ingredients

• Olive Oil
• White Onion
• Mexican Chorizo
• Oaxaca Cheese (see notes)
• Chihuahua Quesadilla Cheese (see notes)
• Cilantro
• Corn Tortilla Chips

How to Make Queso Fundido

1. Heat your oven to 350 degrees F.

2. In a cast iron skillet on the stove, heat the olive oil over medium heat.

3. Add the onion and cook for 2-3 minutes.

4. Add the chorizo and cook for 6-7 minutes, breaking up the meat as it browns.

5. Drain the excess fat from the chorizo and reserve half of it in a bowl, covered in foil.

6. Return the other half of the chorizo to the skillet.

7. Add the cheeses to the pan and stir a little to disburse the chorizo.

8. Place the skillet into the oven and bake for 10-12 minutes, until the cheese is completely melted and bubbling around the edges.

9. Spoon the reserved chorizo over the top of the cheese.

10. Top with chopped cilantro and serve immediately with tortilla chips.

Recipe Notes:

• If you can find ground chorizo with no casing, I recommend using it. If not, simply remove the casings. You can do this by cutting one end open and squeezing the sausage out.
• Most Mexican chorizo is already heavily seasoned with ancho, guajillo, and cayenne peppers, as well as garlic, cumin, cinnamon, oregano and a few other things. I don’t recommend adding additional spices to the mix, unless your chorizo is unseasoned.
• If you don’t have access to chorizo, you could use a mild pork sausage and add the aforementioned seasonings, or a spicy sausage and add a little cinnamon, clove, and cumin to mimic Mexican chorizo. I actually found a ground, pre-seasoned chorizo from my local Meijer in the refrigerated sausage case.
• The cheeses that I used in this recipe are great for melting. You can usually find them in or near the cheese/dairy section of your local grocer. If your store has a specialty cheese department, you may find them there as well. Most international markets, specifically Mexican or Hispanic grocers will have these cheeses readily available, too.
• If you can’t find Oaxaca cheese, a part-skim mozzarella will work as a substitute. I recommend shredding it by hand from a bar if possible, as that will yield better results when it comes to creaminess and melt-factor.
• Chihuahua cheese is great for melting, as well, and I usually find it pre-shredded and bagged near my local grocer’s cheese section. If you can’t find it, you can use Gouda cheese or Monterey cheese. Again, I recommend shredding from a bar by hand.
• Your local grocer may also carry a variety of shredded cheese called “Queso Quesadilla”, which is a great blend of cheeses that melt well. You can use it in place of one or both of the listed cheeses if needed.
• Chorizo tends to excrete a lot of fat while cooking, especially if it’s not directly purchased fresh from an authentic Mexican grocer. Be sure to drain as much of the excess fat as you can before adding the cheese. It will be nearly impossible to remove all of the fat, but you can also use a paper towel to absorb some of that excess oil from the pan.
• Be sure not to melt the cheese much longer than 10-12 minutes in the oven, as it could start to seize and become rubbery/chewy in texture.
• You can also serve with warmed corn or flour tortillas with tomato salsa and diced avocado or guacamole.
• This queso fundido can also be used as a condiment on tacos, burritos, and other common Mexican dishes.
• This dish is best served hot and immediately out of the oven. I don’t recommend storing leftovers. The cheese will begin to harden as it cools, so you don’t want to waste any time digging right in.

SAVE FOR LATER BY PINNING THE BELOW IMAGE:

For more dip recipes, check out these favorite party dips and this Knorr spinach dip recipe.