Scrumptious Queso Fundido is one of my favorite go-to appetizers for festive parties, backyard gatherings and Cinco de Mayo celebrations! Whether I’m in California or spending time at my beach home in Nuevo Vallarta, Mexico, this is one delicious treat that I enjoy serving to family and friends on both sides of the border. If you’re wondering how to make Queso Fundido, you’ll be pleasantly surprised at how quick and easy it is to prepare.
Because I’m a very visual person, when I post a recipe I love to include an image of all the ingredients needed to create it. Here’s everything you’ll need to make delicious Queso Fundido. Serve this appetizer with restaurant-style tortilla chips, or my favorite way – with warm corn or flour tortillas.
This Queso Fundido recipe is very versatile. Although using Mexican-style chorizo is super delicious, you can use any type of breakfast sausage. Today I used Jimmy Dean sausage because I had a few packages left over from Sunday brunch. When using chorizo or a sausage that produces quite a bit of oil when cooked, I recommend draining off the excess fat before adding in the cheese.
For today’s Queso Fundido I used two cheeses – half Monterey Jack and half Pepper Jack. But you can use all Monterey Jack or another stringy melting cheese like Mozzarella. When selecting bell peppers I’m drawn to the vibrant colors orange, yellow and red. But standard green bell peppers will work just fine!
For an added spark of flavor, sprinkle a tiny bit of chili pepper on top of the Queso Fundido before you pop it into the oven. Or if you enjoy a milder tasting appetizer but still want that little sprinkling of red on top, a few dashes of paprika will do the trick.
Yield 6-8 servings
- 1/2 pound breakfast sausage (Jimmy Dean or Mexican chorizo)
- 2/3 cup onion (about one small/medium onion), finely diced
- 2/3 cup bell pepper (orange, yellow, red or green), seeded and finely diced
- 1 four-ounce can of diced green chiles
- 1 pound cheese: Pepper Jack, Monterey Jack or Mozzarella (or a combination of two), grated
- Sprinkling of chili powder or paprika (optional)
- 2-3 Roma tomatoes, diced
- 1/4 cup cilantro, chopped
- Tortilla chips or warm tortillas (corn or flour)
- Preheat oven to 400 degrees.
In an 8-inch cast-iron skillet, brown sausage over low-medium heat. Midway through cooking add bell pepper and onion. Once the sausage is thoroughly cooked and the vegetables are tender, fold in the diced green chiles and continue cooking for another two minutes. Turn off the heat.
Fold 3/4 of the cheese into the sausage mixture, then sprinkle the rest of the cheese on top.
Transfer the cast-iron skillet from stove-top to oven. Bake Queso Fundido for approximately 12 minutes or until cheese is melted and bubbly.
If using corn or flour tortillas, now is a great time to warm them on a comal or griddle.
Remove Queso Fundido from the oven and quickly garnish with tomatoes and cilantro.
Handy Kitchen Tools for Making Queso Fundido
These are the exact kitchen tools I used to make this yummy Queso Fundido recipe! Just like my grandmother, I use a traditional comal for warming tortillas. But because I love cute unique things, instead of standard Mexican tortilla warmers, I have two beautiful sun-faced tortilla warmers (see below). I have one in my California kitchen and one in my Mexico kitchen. These lovely insulated pouches keep tortillas toasty warm for quite a long time.
- Lodge 8-inch cast-iron skillet
- Wooden spatula
- Cheese grater
- Cutting board
- Tortilla warmer
Have you ever made Queso Fundido before? What type of appetizers do you enjoy making when hosting a gathering of family and friends? Let’s share with one another. I’d love to hear from you in the comments below!