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Queso Fundido

Queso fundido is a Mexican dip made by melting Oaxaca and Chihuahua cheeses until smooth and glossy, then simmering with browned chorizo. It bubbles in a skillet with strings that stretch when scooped with tortilla chips.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cheese and chorizo base
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 lb chorizo, casing removed
  • 0.5 cup diced jalapeños
  • 2 garlic, minced
  • 0.25 cup diced white onion
  • 2 tbsp heavy cream
  • 1 tbsp cilantro, chopped
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the chorizo
  1. Heat a cast iron skillet over medium-high heat and cook the chorizo, breaking it apart as it cooks until browned, about 8-10 minutes. You should see the fat render and the bits turn deeper in color.
Bloom aromatics
  1. Add the minced garlic and diced jalapeños to the browned chorizo and cook for 1 minute until fragrant, stirring constantly. The jalapeños should look slightly glossy and the garlic should smell toasted.
Melt and smooth the cheeses
  1. Lower the heat to medium and add the Oaxaca, Chihuahua, and Cotija cheeses along with the heavy cream. Stir frequently until completely melted and smooth, about 5-7 minutes, with a thick bubbling texture.
Finish and serve
  1. Scatter the diced onion and chopped cilantro over the melted cheese and stir just until combined. Serve immediately in the cast iron skillet with warm tortilla chips for dipping, keeping warm over low heat if needed.

Notes

For the best queso fundido pull, keep the heat at medium just long enough to melt, then shift to low heat for holding so the cheese stays smooth and bubbling. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently on low heat, adding a splash of heavy cream or milk if needed to loosen. Freezing isn’t recommended because the melted cheese can break when thawed. If you want a dairy-light option, swap in a meltable dairy-free cheese blend designed for melting and use heavy-cream-style plant creamer to help with texture.