Queso Fundido Recipe
Delicious cheese sauce with Mexican chorizo. Served with corn or flour tortillas.
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Ingredients
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Chorizo & aromatics
Cheese sauce
To serve
Method
Chorizo & aromatics
- 1
Cook chorizo
Heat a 10-inch skillet over medium heat. Add 1 tsp neutral oil. Add the fresh chorizo (removed from casings) and break up with a wooden spoon. Cook, stirring and smashing pieces, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked chorizo to a small bowl, leaving rendered fat in the skillet.
- 2
Sauté onion, jalapeño and garlic
Lower heat to medium-low. If the skillet is very dry, add up to 1 tsp more oil. Add the diced onion and sauté in the chorizo fat until translucent and beginning to brown at the edges, about 4–5 minutes. Add the diced jalapeño (if using) and cook 1 minute. Stir in minced garlic and cook 30 seconds until fragrant. Return the cooked chorizo to the skillet and stir to combine. Keep heat low while you prepare the cheese.
Cheese sauce
- 3
Warm dairy
Reduce heat to low. Add the softened cream cheese to the skillet in small dollops so it warms and begins to melt into the chorizo mixture; stir to combine. Pour in 1/4 cup whole milk and stir until cream cheese is smooth and incorporated, about 1–2 minutes.
- 4
Melt cheeses
Gradually add the grated Monterey Jack and shredded Oaxaca cheese in batches, stirring constantly so the cheese melts evenly and forms a glossy sauce. Keep the heat low to prevent oil separation. If the mixture seems too thick, add up to 1–2 tablespoons more milk to reach a loose, dip-like consistency.
- 5
Season and finish
Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste. Stir thoroughly. Remove skillet from direct heat and let rest 1–2 minutes; the cheese will thicken slightly but remain dip-consistent.
- 6
Optional broil for bubbly top
If you prefer a browned, bubbly top, transfer the mixture to a small oven-safe skillet or gratin dish. Set oven rack about 6 inches from broiler, preheat broiler. Broil 1–3 minutes until cheese is golden and bubbly — watch closely to avoid burning. Remove from oven with potholders.
To serve
- 7
Garnish the queso fundido with chopped fresh cilantro and serve immediately with warmed corn or flour tortillas and lime wedges on the side. Scoop portions of the hot cheese and chorizo onto tortillas to make tacos or serve as a communal dip with tortilla pieces.