Queso Fundido with Chorizo

Queso fundido with chorizo is a melty, stretchy, hot cheese dip. This Mexican appetizer features savory cheeses and sausage crumbles with diced green chiles folded in. It’s garnished with a scattering of cilantro and pico de gallo. Spoon into warm corn tortillas, or scoop with crispy tortilla chips.

📌 PIN QUESO FUNDIDO RECIPE

Serve this cheesy appetizer on Cinco de Mayo, Taco Tuesday, or for backyard gatherings all summer long. For parties, pair it with Mexican street corn dip, a bowl of tasty guacamole, and spicy strawberry jalapeño Margaritas.

For several smaller servings, divide the cooked chorizo mixture between 4 round mini servers (small cast-iron skillets). Then proceed with the recipe as directed. This method is perfect for Game Day gatherings.

🛒 QUESO FUNDIDO INGREDIENTS

Queso Fundido con Chorizo

• Oaxaca Cheese: Has a mild flavor similar to Monterey Jack but with a more buttery taste. It also melts way better than Jack cheese. When melted and bubbly you’ll get those beautiful, long cheese pulls. If you can’t find this Mexican cheese, use mozzarella cheese instead.
• Pepper Jack Cheese: This block of Jack cheese is studded with spicy jalapeños, habañero chilies, red peppers, garlic and spices. If desired, you can use Monterey Jack, Colby Jack, or mozzarella cheese instead.
• Dried Oregano: This robust herb with a sweet peppery bite is used in many Mexican recipes. It adds a delicious, earthy/musty taste to this deeply savory dish. Crumble the dried oregano between your fingers to release its full flavor and aroma.
• Chili Powder: An aromatic savory spice blend that’s mild to moderately spicy. It lends color and flavor to the queso fundido with chorizo.
• Mexican Pork (or Beef) Chorizo: Ground sausage with a savory spicy flavor. There are notes of cumin, garlic and chili peppers. It also has a signature deep red color. If you can’t find chorizo at the market, use a spicy breakfast sausage like Jimmy Dean hot premium pork sausage.
• White Onion: Lends a classic taste to this Mexican recipe. In grocery stores on the Pacific coast of Mexico, it’s the most commonly-available variety. They’re sweeter and more mild than yellow onions. But if you can’t find a white onion at the market, use a yellow onion instead.
• Fire-roasted Diced Green Chiles: Look for these in a can, and drain them well as we don’t want the liquid mixing in with the cheese. In California I use Ortega brand fire-roasted diced green chiles. In Mexico I roast a poblano pepper over an open flame (either on the BBQ or on a gas stovetop), then remove the skin and seeds and dice it up.

Pico de Gallo Garnish

• Cherry Tomatoes: Or feel free to use grape tomatoes (or seeded and diced Roma tomatoes) instead.
• White Onion: Finely diced. If no white onion, use yellow onion instead.
• Fresh Cilantro: Leaves (no stems) finely minced.
• Lime Juice: Squeezed from Mexican limes (same as Florida Key limes).
• Kosher Salt: To taste

For Serving

• Small Corn Tortillas or Flour Tortillas: Homemade or store-bought. Warm until soft and bendable, then store in a tortilla warmer.
• Corn Tortilla Chips: Crisp, sturdy restaurant-style chips that don’t break easily. Queso fundido is thick and stringy – so only sturdy chips will do!

📖 QUESO FUNDIDO RECIPE

RECIPE PREP: Preheat oven to 400ºF.

• STEP 1: In a large bowl, toss the 2 types of cheeses together with the dried oregano and chili powder. Set the bowl aside.
• STEP 2: Prep the pico de gallo. Add tomatoes, onion, cilantro and salt to a small bowl. Toss briefly to combine.
• STEP 3: Cook chorizo in a wide, shallow, cast-iron skillet over medium heat, breaking it into crumbles with a spatula. Once fully cooked, about 8 to 10 minutes, reserve 3 tablespoons for later. Do not drain off grease from the pan. However, if the chorizo has a lot of excess grease, blot some of it off with a paper towel. Add onion and chiles to the pan. Cook until the onion is soft and fragrant, about 3 to 4 minutes.
• STEP 4: Distribute cheese over the chorizo in an even layer. Lightly sprinkle some chili powder over the top. Bake for 8 to 10 minutes, or until the cheese is melted and bubbly. But don’t over-bake or the cheese can develop a chewy texture.

STEP 5: Garnish the hot dish with the reserved chorizo, a scattering of cilantro, and pico de gallo. Serve with warm tortillas or very sturdy corn tortilla chips. Enjoy immediately.

👩🏻‍🍳 RECIPE FAQ

These are the most commonly-asked questions for making the BEST-tasting Queso fundido dip and the most helpful answers for recipe success.

🧑🏼‍🍳 MORE CHEESY DIPS

If you love queso fundido, you’ll be head over heels excited about these super cheesy recipes. Each dip is a crowd pleaser and very easy to make.

• Loaded Cream Cheese Dip
• Cheesy Rotel Bean Dip
• Cajun Crab Dip
• Cheesy Bacon Ranch Dip
• Cheesy Caprese Queso Dip
• Spicy Feta Dip
• Jalapeño Pimento Cheese

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Flavor testers rated this the BEST queso fundido with chorizo. They loved the flavor of the Mexican sausage, and were amazed by the gorgeous cheese pulls. They enjoyed the pico de gallo garnish and the scattering of cilantro.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

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QUESO FUNDIDO WITH CHORIZO > JOIN THE CONVO

Have you ever tried queso fundido con chorizo at an authentic Mexican restaurant? Was it served with tortillas or chips? Share your thoughts on this cheesy appetizer in the comments below. I’d love to hear from you.