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Queso Fundido

Queso fundido with melted Oaxaca and Chihuahua cheeses, studded with browned chorizo and jalapeños for a rich Mexican dip. Stir until smooth and glossy, then keep warm so it stays bubbly and stretches when scooped.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 slow cooker

Method
 

Brown chorizo and toast aromatics
  1. Heat a cast iron skillet over medium-high and cook the chorizo, breaking it apart, until browned, about 8-10 minutes; you should see rendered fat and browned crumbles.
  2. Add the minced garlic and diced jalapeños and cook for 1 minute until fragrant, stirring so they coat in the chorizo fat; the jalapeño aroma should be sharp and warm.
Melt cheeses into a smooth dip
  1. Reduce heat to medium-low, then add Oaxaca, Chihuahua, and Cotija along with the heavy cream; stir frequently as the cheeses start to melt and thicken, about 5-7 minutes.
  2. Keep stirring until the mixture is completely melted, smooth, and glossy with no visible cheese clumps; it should bubble gently when stirred.
Finish and serve
  1. Sprinkle in the diced onion and cilantro and stir just until evenly distributed; the top should look speckled and fresh.
  2. Serve immediately in the cast iron skillet with warm tortilla chips for dipping, keeping it warm over low heat or in a slow cooker so it stays bubbling and stretchy.

Notes

Pro tip: shred the cheeses finely so they melt faster and stay smooth instead of grainy. Keep queso fundido in the skillet or a slow cooker on low for up to 2 hours, refrigerate leftovers up to 3 days, and rewarm gently to loosen with a splash of heavy cream or milk. Freezing isn’t recommended because the cheese can separate when thawed; for a lighter option, use part-skim mozzarella plus a smaller amount of Cotija.