Queso Fundido Y Chorizo Recipe

Prepare

Remove chorizo from casing and crumble. Finely dice the white onion and mince the garlic. Shred or pull apart the Oaxaca cheese if needed and grate the Monterey Jack. Cut cream cheese into small cubes so it melts quickly.

Heat a medium skillet over medium heat. Add 1 tablespoon melted butter or neutral oil. When shimmering, add crumbled chorizo in an even layer.

Cook the chorizo, breaking it up with a spatula, until fully cooked and browned, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off and discard excess fat, leaving roughly 1 tablespoon in the pan for flavor.

Add the diced onion to the chorizo and cook 3–4 minutes more until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Transfer cooked chorizo mixture to a small bowl and set aside, leaving any fond in the pan.

Preheat the broiler on high (if using broiler) or preheat a small oven-safe skillet to low heat on the stovetop if you plan to finish on the range.

Return the pan to low heat (or use a clean, oven-safe skillet). Add the cream cheese and milk to the pan and stir over low heat until cream cheese softens and becomes slightly saucy, scraping up any browned bits from the bottom of the pan.

Add the shredded Oaxaca and Monterey Jack cheeses a handful at a time, stirring gently and slowly to melt into a smooth, stretchy mixture. Keep the heat low to prevent the cheese from getting grainy or separating. If mixture seems too thick, add up to 1 tablespoon more milk.

Stir half of the cooked chorizo (reserve remaining for topping) into the melted cheese until evenly distributed. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference.

If using a broiler: transfer the skillet to the oven on the top rack and broil 2–3 minutes until the cheese is bubbling and lightly browned on top. Watch closely to avoid burning. If finishing on the stovetop, turn heat to very low and cover for 1–2 minutes until bubbly, then remove cover to let the top set slightly.

Remove skillet from heat. Spoon reserved chorizo over the top of the bubbly cheese and sprinkle with chopped cilantro if using. Serve immediately.

Warm a separate small skillet or comal over medium heat. Lightly brush each flour tortilla with a little butter or oil and warm 30–45 seconds per side until pliable and lightly browned in spots. Keep wrapped in a clean cloth to stay warm.

Place the skillet of queso fundido on the table (use a trivet). Serve with three warm flour tortillas, lime wedges, and optional pickled jalapeños or salsa on the side. Use tortillas to scoop cheesy chorizo and enjoy.