Queso Fundido Recipe

Prepare chorizo

Remove chorizo from casings if necessary. Heat a medium skillet over medium heat. If your chorizo is very lean, add 1 tsp vegetable oil. Add the chorizo and break it up with a spatula. Cook until browned and cooked through, about 6–8 minutes.

Sauté aromatics

Push the cooked chorizo to one side of the skillet (or transfer to a bowl leaving rendered fat). Add the diced onion to the fat in the pan and sauté until translucent, about 3–4 minutes. Add the minced garlic and chopped jalapeño and cook until fragrant, about 30–45 seconds. Stir the chorizo back into the aromatics and taste; if needed season lightly with up to 1/4 tsp salt and 1/8–1/4 tsp pepper.

Preheat oven or set broiler

Preheat your oven to 425°F (220°C) or set the oven broiler to high and position a rack 6–8 inches from the heat source. If using a cast-iron skillet you can proceed in the same pan; otherwise transfer the chorizo and aromatics to a small oven-safe baking dish (about 8-inch or similar).

Assemble queso

Evenly distribute the shredded Oaxaca and asadero/mozzarella over the hot chorizo and aromatics, leaving a little space at the edges. The residual heat will begin to melt the cheese.

Melt the cheese

Place the skillet or baking dish in the preheated oven and bake until the cheese is fully melted and bubbling, about 6–10 minutes. For a golden browned top, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Finish and garnish

Remove from oven and sprinkle chopped cilantro on top. Squeeze a little fresh lime over the queso just before serving if desired. Taste and adjust with a pinch more salt or pepper.

Serve the Queso Fundido immediately while hot and bubbly with warm tortillas or tortilla chips for scooping. Offer lime wedges and optional pickled jalapeños or radishes on the side. Leftovers can be stored in an airtight container and gently reheated on the stovetop over low heat, stirring often, or in a microwave in short bursts.