Ooey gooey Queso Fundido is made in just one skillet with chorizo, poblano peppers, and the perfect blend of melted cheese. It’s easy to make, yet worthy to serve in a restaurant! Grab some chips and enjoy!
Do you love to order queso at your favorite restaurant and see that little skillet of sizzling cheese come to your table with all of the fun add-ins and chips? Wait until you try this queso, with the savory, delicious flavor of Chorizo. This easy, all from scratch recipe is a delicious one-skillet-wonder! You’re about to learn how to make queso fundido like a pro.
This is a perfect party food! It has super crowd appeal and is served, easily, with chips and other toppings. We have even made this dish to go with nacho and potato bars for easy, buffet style eating. It’s a perfect, cozy, Fall food too! Chorizo pairs perfectly with smooth cheese dip and chips. You will brown the chorizo, and saute an onion and pepper with it before adding the cheese to melt together, under a broiler. This recipe is the best—it only takes a few minutes to make and the pay off is muy delicioso! So the next time you get crazy for queso, you will know just what to do.
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What is queso fundido?
Queso Fundido is a Mexican style of queso, or melted cheese, that typically calls for some chorizo, onions and/or peppers folded into it. It is closely related to “Queso Flameado,” or Flaming Cheese, which is served flambé, at one’s table. Queso Fundido is popularly served at Mexican steakhouses and barbecues with chips and tortillas, as an appetizer.
What kinds of cheeses are best for queso fundido?
The most common cheeses used in authentic, queso fundido are Asadero, Manchego and Chihuahua cheeses. These cheeses are hard to find outside of Mexico. Oaxaca (pronounced “Wah-Haw-Kah”) is a staple of Mexico, especially in the state it is named after. It is often called “quesillo,” as it is the most abundantly used cheese for things like quesadillas and dishes that call for melted cheese.
All of these cheeses have in common a mildness of flavor and a stringy texture when melted. Oaxaca is common enough that you should be able to find it at your local supermarket or Latin grocery store. If you can’t find Oaxaca or any of the others, Mozzarella and Muenster are similar enough that they can be used as substitutes. If you like a sharper flavor, you can try adding a half a cup of sharp, white cheddar to the mix. Easy, peasy, Mexican cheesy.
If you’re in the mood for Mexican food and looking for some ideas to go along with your queso, here are a few recipes, including side dishes and a dessert that make up a whole meal and more:
- Carne Asada
- Authentic Guacamole
- Restaurant Style Mexican Black Beans
- Homemade Mexican Churros
- Mexican Street Corn Salad
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
One Skillet Queso Fundido
- 8 ounces Mexican chorizo casings removed
- 1 small white onion minced
- 1 large poblano pepper seeded and diced
- 1/2 pound shredded monterey jack cheese
- 1/2 pound grated oaxaca cheese
- 2 medium Roma tomatoes diced, for garnish
- 1/4 cup freshly chopped cilantro for garnish
- Heat a 9-inch cast iron skillet over medium-high heat. Add in chorizo and cook, stirring occasionally until browned, about 5 minutes.
- Add in onion and poblano pepper and saute until soft and chorizo is completely cooked through, about 7 to 10 minutes. Drain excess grease and moisture.
- Stir in shredded cheeses and transfer the skillet to the oven, about 8 inches from the broiler. Broil on high 3 to 5 minutes, until cheese is melted, bubbling, and starting to brown.
- Garnish with Roma tomatoes and cilantro. Serve hot with tortilla chips.
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