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Queso Fundido in a skillet with bubbly cheese and topped with chorizo, fresh chopped tomato and cilantro
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5 from 3 votes

One Skillet Queso Fundido

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Queso Fundido
Servings: 6 servings
Calories: 405kcal


  • 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.



Don't have cast iron?
You can also make this dish in a regular baking dish. Cook chorizo, onion,  and poblano peppers as directed in the recipe using a regular skillet. Stir in the cheeses and transfer all of this to an un-greased small baking dish like a 7x11 pan, 2 quart casserole dish, or even a pie plate. 


Calories: 405kcal | Carbohydrates: 6g | Protein: 23g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 71mg | Sodium: 813mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 25.8mg | Calcium: 310mg | Iron: 0.7mg