Queso Fundido Recipe

Prepare cheese

Shred both cheeses if not pre-shredded and toss together. Measure milk and set aside.

Prep vegetables

Thinly slice onion and pepper into small dice (about 1/4-inch). Mince garlic. Chop cilantro. Cut lime into wedges.

Protein choice

If using chorizo: remove casing and have it ready. If using shrimp: pat shrimp dry and season lightly with 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp lime juice.

Cook chorizo

Heat a 10-inch oven-safe skillet (cast-iron preferred) over medium heat. Add 1 tsp vegetable oil only if pan is very dry. Add the chorizo and break it up with a spatula. Cook 6–8 minutes until cooked through and most fat rendered. Transfer cooked chorizo to a small bowl leaving about 1–2 tablespoons of fat in skillet for flavor.

Cook shrimp

If using shrimp instead of chorizo: heat 1 tbsp olive oil in the skillet over medium-high. Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque. Remove shrimp to a bowl and set aside.

Sauté aromatics

In the same skillet with reserved chorizo fat (or add 1 tbsp olive oil when using shrimp), lower heat to medium. Add the diced onion and poblano/bell pepper. Sauté 4–5 minutes until softened and translucent. Add the minced garlic, 1/2 tsp smoked paprika and 1/2 tsp ground cumin and cook 30–45 seconds until fragrant. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Return cooked chorizo (or shrimp) to pan and toss with veggies for 30 seconds to combine. Remove and set aside on a plate while you prepare cheese.

Assemble in skillet

Preheat oven to broil (high) and position rack 6–8 inches from broiler. Wipe skillet clean if excess burnt bits; leave a little of the flavorful fat. Over medium-low heat, add butter to the skillet and melt. Add shredded cheeses and 2 tablespoons (approx. 30 ml) whole milk, stirring constantly until cheese begins to clump and melt into a smooth, creamy mass, 3–5 minutes. If cheese seems dry, add milk 1 teaspoon at a time to reach a smooth, meltable consistency. Taste and adjust salt (add up to 1/4 tsp more if needed).

Combine protein and veggies

Fold the cooked chorizo mixture or shrimp/vegetable mixture into the melted cheese, distributing evenly. If you prefer a layered presentation, spread melted cheese in skillet and top with the protein-vegetable mixture.

Broil for bubbly top

Place skillet under the preheated broiler for 1–3 minutes until cheese is bubbling and lightly browned on top. Watch closely to prevent burning.

Remove skillet from oven with oven mitts. Sprinkle chopped cilantro and sliced or pickled jalapeños over the top. Squeeze fresh lime over the queso to taste (about 1/2 lime).

Warm the flour tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5–8 minutes. Serve the queso fundido immediately with warm tortillas for scooping. Provide extra lime wedges on the side.

Notes: If making for a crowd, multiply quantities and serve in multiple skillets or a larger baking dish. Leftovers can be gently reheated over low heat with a splash of milk to restore creaminess.