Queso Fundido Recipe

Cook chorizo

Heat a medium skillet over medium heat. Add 1 tsp vegetable oil to the pan and swirl to coat. Add the chorizo (casings removed) and break it up with a spatula. Cook, stirring and pressing, until the meat is fully cooked and some fat has rendered, about 6–8 minutes.

Add aromatics

When chorizo is nearly cooked through, add the finely chopped onion and cook together until the onion is softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Taste and, if needed, drain off excess fat leaving about 1–2 tablespoons in the pan for flavor.

Transfer the cooked chorizo mixture to a bowl. Keep warm while you prepare the cheese. Reserve 1–2 tablespoons of the rendered fat in the skillet for the next step (optional) or wipe the pan if using an oven-safe skillet and you prefer less fat.

Assemble in skillet or baking dish

Preheat your broiler (or oven to 425°F / 220°C if you do not have a broiler). If using an oven-safe skillet, spread the reserved 1–2 tablespoons of chorizo fat (or 1 tsp vegetable oil) over the bottom of the skillet and arrange the cooked chorizo evenly across the pan. Distribute the shredded Oaxaca and Monterey Jack cheeses evenly over the chorizo. Dot the surface with small spoonfuls of the cream cheese if using. Season with 1/4 tsp freshly ground black pepper.

Melt the cheese

Place the skillet under the hot broiler about 4–6 inches from the heat source, and broil until the cheese is bubbling and starting to brown in spots, about 3–6 minutes. Watch closely to avoid burning. If using an oven at 425°F, bake for 8–12 minutes until cheese is fully melted and bubbly, then optionally switch to broil for 1–2 minutes to get a golden top.

Remove the skillet from the oven with oven mitts and let it rest 1–2 minutes — the cheese will be extremely hot. Sprinkle the chopped cilantro and the sliced or pickled jalapeños on top.

Warm the flour tortillas in a dry skillet or wrapped in foil in a low oven for 5–8 minutes while the cheese melts. Place the warm tortillas alongside the skillet of queso fundido.

Scoop the hot melted cheese and chorizo onto tortillas, garnish with additional cilantro and a squeeze of lime as desired. Serve immediately, encouraging diners to fold tortillas around the cheesy chorizo.

Leftovers: cool to room temperature, store covered in the refrigerator up to 3 days. Reheat gently in a skillet over low heat, stirring and adding a splash of milk if needed to loosen.