Queso Fundido Recipe

Heat a medium skillet over medium heat and add the oil. When shimmering, add the chorizo, breaking it up with a spoon.

Cook the chorizo 6–8 minutes until browned and mostly cooked through. Spoon the chorizo into a small bowl leaving about 1 tablespoon of fat in the skillet (discard excess fat or reserve for another use).

Add the diced onion to the skillet and sauté in the reserved fat over medium heat 3–4 minutes until softened and translucent. Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant.

Return the cooked chorizo to the skillet, stir to combine with the aromatics, and sprinkle in cumin, black pepper, and 1/4 teaspoon kosher salt. Cook 1 minute to marry flavors, then remove from heat and set aside while you prepare the cheese.

Preheat the oven to 425°F (220°C). If using a cast-iron skillet or oven-safe baking dish, place it on a rack and preheat with the oven for 5 minutes (this helps the cheese bubble evenly).

In a medium bowl, combine the shredded asadero/Oaxaca and Monterey Jack cheeses. Toss with 2 tablespoons milk to help melting and give a smoother texture; this prevents separation and keeps the cheese creamy.

Place the warmed oven-safe skillet on the stove (if you preheated it in the oven, use oven mitts). Spread half of the shredded cheese in an even layer in the bottom of the skillet or dish.

Spoon the chorizo-and-aromatics mixture evenly over the cheese layer, distributing the onions, jalapeño and chorizo across the surface.

Top with the remaining shredded cheese in an even layer. If the cheese mound is very thick, press gently to compact slightly for even melting.

Transfer the skillet or dish to the preheated oven and bake 8–12 minutes until the cheese is fully melted and bubbling and the edges are golden. For a browned, slightly charred top, switch to broil for 1–2 minutes watching carefully so it doesn’t burn.

Remove the skillet from the oven and let rest 2 minutes. Sprinkle crumbled queso fresco or cotija, chopped cilantro, and the remaining 1/4 teaspoon kosher salt over the top. Serve immediately with warm tortillas and lime wedges.