Oh, queso fundido. Just saying the name makes me feel all warm and fuzzy inside. This isn’t just any cheese dip, you know? This is the stuff dreams are made of, especially when you’ve had a long day and just need something ridiculously comforting. It’s the perfect blend of gooey, spicy, and utterly decadent that has a way of making everything feel right in the world. Honestly, it’s even better than a classic spinach artichoke dip, and that’s saying something! I remember the first time I made this for a casual get-together, and let’s just say there wasn’t a single crumb left. My friends practically licked the skillet clean! It’s become my absolute go-to for game nights, impromptu parties, or even just a cozy Friday night in when the craving hits hard. And the best part? It looks super impressive but is surprisingly simple to whip up. If you’re looking for a crowd-pleaser that screams “I love you and want to feed you something delicious,” this queso fundido with chorizo is your answer.
What is Queso Fundido with Chorizo?
So, what exactly is this magical concoction? Queso fundido, at its heart, means “melted cheese.” Simple, right? But oh, it’s so much more than that. Think of it as the fancier, more exciting cousin of your everyday nacho cheese. We’re talking about a glorious pool of molten cheese, usually a blend of melty cheeses, that gets studded with delicious, savory additions. My personal favorite, and the one I’m sharing with you today, features spicy, flavorful chorizo. It’s that incredible Mexican sausage, rendered down to release its vibrant oils and infuse the cheese with its signature warmth and zest. It’s essentially a warm, bubbly cheese casserole that’s perfect for dipping. It’s not meant to be shy; it’s meant to be bold, flavorful, and utterly addictive. It’s the kind of dish that brings people together, usually with a bag of tortilla chips and a whole lot of happy sighs.
Why you’ll love this recipe?
There are so many reasons why this queso fundido with chorizo has earned a permanent spot in my recipe rotation, and I bet it will for you too! First and foremost, the FLAVOR. It’s just out of this world. The richness of the melted cheese, perfectly balanced by the smoky, slightly spicy kick of the chorizo, is a combination that’s hard to beat. It’s savory, it’s cheesy, it’s a little bit spicy – it hits all the right notes. Then there’s the SIMPLICITY. I know it looks fancy, but I promise you, it’s incredibly straightforward. Most of the magic happens right in one skillet, and the active cooking time is minimal. This is a lifesaver on busy nights when you want to impress without spending hours in the kitchen. It’s also surprisingly COST-EFFECTIVE. Chorizo is generally pretty affordable, and the cheeses we use are readily available. You get a ton of flavor and satisfaction for your money, which is always a win in my book. And let’s talk VERSATILITY! While it’s heavenly with tortilla chips (obviously!), you can also use this queso fundido as a topping for tacos, enchiladas, loaded baked potatoes, or even just scoop it onto toast. It’s incredibly adaptable. What I love most about this recipe is how it brings people together. It’s the centerpiece of any gathering, always sparking conversation and happy munching. It’s definitely a step up from a basic cheese ball, and it’s way more fun than a simple veggie platter. This recipe is a winner, plain and simple!
How do I make queso fundido with Chorizo?
Quick Overview
Making this dish is surprisingly fast and requires minimal fuss. You’ll start by sautéing your chorizo until it’s beautifully browned and its flavorful oils are released. Then, you’ll nestle that glorious sausage into a blend of melty cheeses, pop it under the broiler (or bake it), and watch it transform into a bubbly, golden masterpiece. It’s all about good ingredients and a little bit of heat to bring it all together. This method ensures maximum flavor and a perfect cheesy pull every time. It’s so easy, you’ll wonder why you ever bought pre-made queso!
Ingredients
For the Main Queso:
– 1 pound Mexican chorizo, casing removed (I like to use a medium-spicy variety for a good kick)
– 8 ounces Oaxaca cheese, shredded (This is key for that amazing stretch! If you can’t find it, a mix of Monterey Jack and a touch of Mozzarella works too, but Oaxaca is truly special.)
– 4 ounces Monterey Jack cheese, shredded (For creaminess)
– 2 ounces CREAM CHEESE, softened (This adds an extra layer of smooth, luxurious texture and prevents the cheese from getting oily)
– 1 small white onion, finely diced
– 1-2 cloves garlic, minced (Fresh garlic is always best here!)
– 1-2 serrano peppers, finely diced (optional, for extra heat – remove seeds if you prefer milder)
– Fresh cilantro, chopped, for garnish (essential for freshness!)
– Tortilla chips, for serving (I love a good sturdy, homemade-style chip)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, grab a sturdy, oven-safe skillet – cast iron is my absolute favorite for this, about 8-10 inches. It holds heat beautifully and gives everything a gorgeous crust. Preheat your broiler to high. If you don’t have a broiler or prefer not to use it, you can preheat your oven to 375°F (190°C).
Step 2: Cook the Chorizo
Place the skillet over medium heat. Add the chorizo, breaking it up with a spoon as it cooks. You want it to brown and get a little crispy around the edges, about 8-10 minutes. As the chorizo cooks, it will release its delicious, paprika-infused oils. Once it’s cooked through, use a slotted spoon to carefully remove the chorizo from the skillet and set it aside in a bowl, leaving about 1-2 tablespoons of the rendered fat in the skillet. Don’t discard all that flavorful fat – it’s the secret to starting the flavor base!
Step 3: Sauté Aromatics
Add the finely diced white onion to the chorizo fat in the skillet. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and diced serrano peppers (if using). Cook for another minute until fragrant. You really want to build those flavor layers!
Step 4: Add Cheeses and Cream Cheese
Reduce the heat to low. Add the softened cream cheese to the skillet and stir it into the onion mixture until it starts to melt and combine. Now, sprinkle the shredded Oaxaca cheese and Monterey Jack cheese evenly over the mixture. Let it sit for a minute or two to start melting. Don’t stir vigorously yet!
Step 5: Combine and Melt
Gently stir the cheeses, onion, and garlic mixture together. The heat from the pan and the cream cheese will help everything meld beautifully. If it seems a little thick, you can add a tablespoon or two of milk or even a splash of water to loosen it up, but be careful not to make it watery. You’re looking for a thick, gloriously gooey consistency.
Step 6: Add Chorizo Back In
Spoon the cooked chorizo back into the skillet with the melted cheese mixture. Gently fold it in, distributing it evenly. You want pockets of chorizo throughout the cheese, not just mixed in completely.
Step 7: Broil or Bake
Now, for the magic! Place the skillet under the preheated broiler (about 6 inches from the heat) for 2-4 minutes, or until the cheese is bubbly and has golden-brown spots. Keep a close eye on it – broilers can work fast and you don’t want it to burn! If you’re baking it, pop it into your preheated oven for 8-12 minutes, until bubbly and slightly golden.
Step 8: Garnish and Serve
Carefully remove the skillet from the oven (remember, the handle will be HOT!). Sprinkle generously with fresh chopped cilantro. Let it sit for just a minute or two before serving – it will be molten lava! Serve immediately with plenty of sturdy tortilla chips for dipping. The smell alone will make everyone gather around.
Step 9: Slice and Serve
This dish is best served straight from the skillet while it’s hot and gooey. Grab your favorite sturdy tortilla chips and dive in! Don’t be afraid to dig deep to get a good scoop of both cheese and chorizo. It’s meant to be a communal, messy, wonderful experience.
What to Serve It With
This queso fundido with chorizo is a star on its own, but it’s also fantastic as part of a larger spread. For a casual gathering, I always serve it with a big basket of sturdy tortilla chips. They’re the perfect vehicle for scooping up all that cheesy goodness. If I’m feeling a bit fancier or making it for a brunch, I love to pair it with some fresh pico de gallo on the side. The bright, acidic tomatoes and onions cut through the richness of the cheese beautifully. A dollop of sour cream or a swirl of crema mexicana on top is also divine for adding a cool, creamy contrast. For a more substantial meal, this queso is incredible spooned over grilled chicken or steak, or even as a decadent topping for loaded sweet potato fries. My kids absolutely adore it when I serve it alongside some simple chicken taquitos; it’s their favorite “dipping sauce.” It’s also surprisingly delicious with some roasted corn kernels stirred in for a little sweetness and texture. Truly, the possibilities are endless, and it always makes the meal feel extra special, no matter how you serve it!
Top Tips for Perfecting Your Queso Fundido with Chorizo
I’ve made this queso fundido with chorizo more times than I can count, and I’ve picked up a few tricks along the way that I think are really worth sharing. First, for the Zucchini Prep, I know that sounds odd because there’s no zucchini in THIS recipe, but I’m actually thinking of my other beloved cheese dip recipes! Let’s stick to the chorizo for now. When it comes to the chorizo, don’t be afraid of that rendered fat – it’s flavor gold! Just make sure you cook it down properly until it’s slightly crispy; that texture is key. For the cheese, I really stress using good quality, melty cheeses. Oaxaca cheese is the star here for that incredible stringy, gooey texture. If you absolutely can’t find it, a good blend of Monterey Jack and a bit of mozzarella will work, but it won’t be quite the same. Always shred your own cheese; pre-shredded cheese has anti-caking agents that can make your queso a little less smooth. I learned this the hard way after one too many grainy cheese dips! When you’re sautéing your onions and garlic, make sure to cook them until they’re nice and soft and fragrant. This builds a crucial flavor base. For mixing, be gentle! You don’t want to overwork the cheese once it starts melting, or it can get a bit oily. Just fold everything together until it’s beautifully combined. If your queso seems a little too thick after adding the cheeses, a tablespoon of milk or even a tiny splash of the chorizo’s cooking liquid can help loosen it up without making it watery. My favorite tip for the broiling part is to watch it like a hawk! Broilers are intense, and you want gorgeous golden-brown spots, not a burnt disaster. If you’re nervous, just keep the oven door slightly ajar so you can see it the whole time. And finally, for serving, make sure your skillet is oven-safe and that you handle it with care – those handles get HOT! A little sprinkle of fresh cilantro at the end makes a world of difference, adding a burst of freshness that balances the richness. Trust me on these little things; they really elevate this already amazing dish!
Storing and Reheating Tips
Okay, so you’ve got leftovers (which is rare in my house, but it happens!). Don’t despair! This queso fundido with chorizo stores and reheats surprisingly well. If you have any leftovers, the best way to store them is to let the queso cool down completely in the skillet, then cover the skillet tightly with plastic wrap or aluminum foil. You can also transfer any remaining queso to an airtight container. Stored this way, it should be good in the refrigerator for about 2-3 days. When it comes to reheating, I have a couple of favorite methods. The absolute best is to pop the skillet (if it’s oven-safe and you saved it!) back into a preheated oven at around 350°F (175°C) for about 10-15 minutes, or until it’s hot and bubbly again. If you don’t have the skillet or prefer the stovetop, transfer the queso to a saucepan over low heat. Stir it frequently, adding a splash of milk or a bit of extra shredded cheese if it seems too thick or dry. You can also microwave it, but stir it every 30 seconds or so to ensure even heating and prevent scorching. For any of these reheating methods, I like to add a tiny bit more fresh cilantro right at the end, and maybe even a small dollop of fresh cheese if it seems a little separated. This usually brings it back to its former glory. If you plan on freezing it (which I don’t typically do because it’s best fresh!), make sure to let it cool completely and store it in a freezer-safe container for up to a month. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Queso Fundido with Chorizo recipe! I really hope you give this a try because, honestly, it’s just pure joy in a skillet. It’s that perfect comfort food that makes any ordinary day feel like a celebration. The combination of spicy chorizo and gooey, melted cheese is just irresistible, and the fact that it’s so simple to make is the icing on the cake. It’s the kind of dish that makes you want to gather your favorite people around the table, grab some chips, and just dig in. If you love this, you might also enjoy my recipes for a creamy Spinach Artichoke Dip or my easy Loaded Nachos – they’re all in the comfort food family! I can’t wait to hear how your Queso Fundido with Chorizo turns out, so please leave a comment below and let me know your thoughts, or share your own favorite serving suggestions. Happy cooking, and happy dipping!
Queso Fundido with Chorizo
Ingredients
Main Ingredients
- 0.5 pound Chorizo Mexican chorizo, casing removed
- 8 ounce Monterey Jack cheese Shredded
- 8 ounce Oaxaca cheese Shredded
- 0.5 cup Diced tomatoes Optional
- 0.25 cup Diced white onion Optional
- 0.5 teaspoon Cumin
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the chorizo over medium heat until browned and cooked through, breaking it up with a spoon. Drain off any excess grease.0.5 pound Chorizo
- Add the shredded Monterey Jack and Oaxaca cheese to the skillet with the chorizo. Stir until the cheese is melted and combined. If using, stir in the diced tomatoes, diced onion, and cumin.0.5 pound Chorizo
- Transfer the mixture to a small oven-safe dish or cast-iron skillet. Bake for 10-15 minutes, or until the cheese is bubbly and slightly golden on top.
- Serve immediately with tortilla chips, crackers, or as a topping for other dishes.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
