Queso Fundido Recipe

Preheat oven

Set your broiler to high (or preheat oven to 475°F / 245°C if you don’t have a broiler). Place a small cast-iron skillet or oven-safe dish (6–8 inch) on a middle rack to warm while you prepare the toppings.

Cook chorizo

Heat 1 tsp oil in a medium skillet over medium-high heat. Add the raw chorizo (casings removed) and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Spoon chorizo onto a paper towel-lined plate to drain excess fat.

Prepare onion & cilantro for topping

Finely dice 1/2 cup white onion and chop 2 tbsp cilantro. Toss with 1/2 tsp salt, 1/4 tsp black pepper and the juice of 1/2 lime. Set aside to let the flavors meld briefly while you melt the cheese.

Melt the cheese (broiler method)

Remove the hot skillet from the oven using an oven mitt. Add the 2 cups of shredded/hand-pulled melting cheese to the skillet, spreading into an even layer. Return the skillet to the broiler rack about 4–5 inches from the heat. Broil 2–4 minutes, watching carefully, until the cheese is fully melted, bubbling and lightly browned on top. If using an oven at 475°F, bake 6–8 minutes until bubbly and golden.

Assemble queso

Immediately remove the skillet from the oven. Spoon the cooked chorizo evenly over the melted cheese, then scatter the dressed onion and cilantro mixture on top. Return to the broiler for 20–30 seconds if you want the onion mixture slightly warmed, otherwise serve immediately.

While the chorizo cooks (or earlier), combine 1 cup diced roma tomatoes, 1/4 cup diced onion, 2 tbsp chopped cilantro, and the minced jalapeño in a bowl. Add 1 tbsp lime juice and 1/2 tsp salt. Stir gently, taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to marry flavors.

Warm tortillas just before serving. Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred, or wrap stack in a damp towel and microwave 20–30 seconds. Optionally brush with 1 tsp butter or oil before warming for extra flavor.

Serve: Place the bubbling queso fundido skillet on a heatproof trivet. Top with a generous spoonful of pico de gallo. Provide 6 warm corn tortillas for scooping. Use a spoon or small spatula to pull cheese and toppings onto tortillas. Leftovers: refrigerate in an airtight container up to 3 days; reheat gently in oven or microwave.