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This two ingredient queso fundido recipe is super simple to make and feeds a large crowd! It’s my all-time favorite appetizer and I always order it when I go to a Mexican restaurant.
Serve it alongside frozen strawberry margaritas and creamy white chicken enchiladas for an ultimate Tex-Mex dinner meal!
Difference Between Queso Fundido and Queso Dip
Queso dip and queso fundido are different in how they are made and require slightly different ingredients. Queso dip is usually yellow, made with Velveeta cheese, and cooked on the stove.
Queso fundido is usually made with white, stretchy cheese and baked in the oven. Some people like to add caramelized onions or mushrooms on top of their queso fundido, but I think it tastes best with crispy chorizo.
Ingredient Notes & Substitutions
See the recipe card below for ingredient quantities and complete instructions.
- Cheese – For this recipe, any white Mexican melting cheese, such as Oaxaca cheese, queso quesadilla, or queso Chihuahua (also known as Menonita), works best. These cheeses can be found at a Mexican grocery store. If you don’t have one nearby, you can order them online or use shredded mozzarella cheese as a substitute.
- Chorizo – Feel free to use mild or spicy chorizo. If you’re not a fan of chorizo, use ground beef or simply omit it. Roasted veggies are an excellent substituion for a vegetarian version.
How To Make
- Preheat your oven to 350 degrees F.
- Remove the chorizo from its casing and place the meat in a hot cast iron skillet. Break it up and cook for 7-8 minutes or until crispy, stirring occasionally. There’s no need to add oil, as the chorizo will release its own grease.
- Once the chorizo is crispy, remove it from the skillet. Add the shredded cheese to the same skillet, then place the chorizo on top of the cheese.
- Bake for 7-8 minutes or until the cheese is completely melted and bubbly. Serve with warm flour tortillas and enjoy!
Top Tips
- I highly recommend serving this with warm flour tortillas instead of crispy tortilla chips. The flour tortillas help balance the saltiness of the queso, while the chips might make it too salty. Also, a warm tortilla is sturdier and holds up the queso fundido better, whereas the chips might fall apart because the queso is quite heavy.
- Feel free to make this in an oven-safe molcajete for a more authentic look.
- If using a 10-inch cast iron skillet to make this, I recommend using about 4 cups of shredded cheese. If using a 12-inch cast iron skillet, I like to use 6 cups of cheese.
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Queso Fundido
Equipment
- Cast Iron Skillet 10-inch
Ingredients
- 4 cups queso quesadilla , *check notes*
- 1/2 lb chorizo
- warm flour tortillas, for serving
Instructions
- Preheat your oven to 350 degrees F.
- Remove the chorizo from its casing and place the meat in a hot cast iron skillet. Break it up and cook for 7-8 minutes or until crispy, stirring occasionally. There's no need to add oil, as the chorizo will release its own grease.
- Once the chorizo is crispy, remove it from the skillet. Add the shredded cheese to the same skillet, then place the chorizo on top of the cheese.
- Bake for 7-8 minutes or until the cheese is completely melted and bubbly. Serve with warm flour tortillas and enjoy!
Notes
- For this recipe, any white Mexican melting cheese, such as Oaxaca cheese, queso quesadilla, or queso Chihuahua (also known as Menonita), works best. These cheeses can be found at a Mexican grocery store. If you don’t have one nearby, you can order them online or use shredded mozzarella cheese as a substitute.
- I highly recommend serving this with warm flour tortillas instead of crispy tortilla chips. The flour tortillas help balance the saltiness of the queso, while the chips might make it too salty. Also, a warm tortilla is sturdier and holds up the queso fundido better, whereas the chips might fall apart because the queso is quite heavy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
