Queso Fundido Recipe

Chorizo

Heat 1 teaspoon vegetable oil in a medium skillet over medium heat. Add 8 oz fresh chorizo (removed from casing) and break up with a spoon. Cook, stirring occasionally, until fully cooked and most fat rendered, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain and set aside. Keep skillet (do not fully wash) for melting cheese.

Chicken Fajita

Toss 8 oz thinly sliced chicken with 1 tsp fajita seasoning and 1 tsp lime juice. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook without moving for 1–2 minutes, then stir. Add 1/2 cup thinly sliced yellow onion and 1/2 cup red bell pepper. Sauté until chicken is cooked through and vegetables are tender-crisp, about 5–7 minutes. Remove from skillet and set aside.

Beef Fajita

Pat 8 oz thinly sliced skirt or flank steak dry and toss with 1 tsp fajita seasoning. Heat 1 tablespoon olive oil in a skillet over high heat until shimmering. Add steak in a single layer and sear 1–2 minutes per side for medium-rare to medium. Add 1/2 cup sliced onion and 1/2 cup green bell pepper and sauté 1–2 minutes to warm and slightly soften. Remove and set aside.

Vegetable

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 cup sliced onion, 1/2 cup red bell pepper, 3/4 cup sliced mushrooms and 1/2 cup zucchini. Season with 1/2 teaspoon salt. Sauté until vegetables are softened and lightly caramelized, about 6–8 minutes. Remove and set aside.

Preheat oven to 400°F (200°C) if you will finish in oven. Alternatively you can melt on the stovetop in the skillet. If you cooked filling in a separate skillet, wipe out any excess grease leaving a light coating for flavor.

Place the skillet (oven-safe cast-iron or heavy skillet) over medium-low heat. Add 2 tablespoons shredded Oaxaca cheese and 1 tablespoon shredded Monterey Jack and 1 teaspoon milk to the pan to start — stir until melted to create a thin base to prevent sticking, about 1 minute.

Add the remaining shredded Oaxaca (about 10 oz) and Monterey Jack (about 3 oz) in an even layer over the skillet. Stir gently as cheeses begin to soften to combine, keeping the heat low so the cheese melts slowly and becomes stringy rather than separating. If cheese seems dry, add milk 1 teaspoon at a time up to 1 tablespoon total.

When cheese is mostly melted but still slightly loose (4–6 minutes), spread your chosen prepared filling evenly over one half or across the center of the cheese: cooked chorizo, chicken fajita, beef fajita or sautéed vegetables. Gently press filling into the cheese so it melds.

For a bubbly top, transfer the skillet to the preheated oven and bake 4–6 minutes until edges bubble and top is lightly browned. If melting on stovetop, cover skillet with a lid for 1–2 minutes until the cheese is fully melted and bubbling. Remove from oven or stovetop.

Season the top with freshly ground black pepper to taste. Sprinkle the chopped cilantro and jalapeño slices over the top.

Serve the hot queso fundido immediately in the skillet with warm tortillas and lime wedges on the side. Scoop portions of cheese and filling into tortillas to make tacos, or use tortillas to dip directly into the skillet.

Leftovers: refrigerate cooled queso and filling separately in airtight containers up to 3 days. Reheat gently in a skillet over low heat with a splash of milk to restore creaminess.