Queso Fundido Recipe

Prepare chorizo

Remove chorizo from casings (if necessary) and crumble. Heat a medium skillet over medium heat and add 1 tablespoon olive oil. Add crumbled chorizo and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.

Cook aromatics with chorizo

Push chorizo to one side of the pan or remove excess fat if the sausage renders a lot (leave about 1 tablespoon fat). Add the diced onion and cook in the rendered fat or the reserved olive oil until translucent, about 3–4 minutes. Stir in minced garlic and chopped jalapeño and cook another 30–60 seconds until fragrant. Season lightly with 1/8 teaspoon black pepper. Remove from heat and transfer the mixture to an ovenproof skillet or cast-iron dish, spreading it into an even layer.

Prepare cheeses

In a medium bowl, toss the shredded Monterey Jack and queso Oaxaca (or substitute) with 1 teaspoon cornstarch. The cornstarch helps prevent oil separation. Stir in 2 tablespoons milk or half-and-half to help the cheese melt smoothly.

Assemble and melt

Scatter the cheese mixture evenly over the warm chorizo and aromatics in the ovenproof skillet so the cheese covers the meat. Preheat oven broiler or oven to 450°F (230°C) with the rack about 6 inches from the heat source. Place the skillet on a baking sheet to catch drips and bake under the broiler or in the oven until the cheese is fully melted and bubbly and starts to brown lightly on top, about 3–6 minutes. Watch closely to avoid burning.

Alternative stovetop method

If not using an oven, cover the skillet with a tight-fitting lid and melt the cheese over low heat for 3–5 minutes until smooth, rotating the pan on the burner if needed to avoid hot spots.

Garnish and serve

Remove the skillet from the oven or stovetop. Sprinkle crumbled queso fresco or cotija over the top (optional), add chopped cilantro and a grind of the remaining 1/8 teaspoon black pepper. Serve immediately with warm tortillas or tortilla chips, lime wedges and pickled jalapeños on the side. To eat, scoop cheese and chorizo onto a tortilla, squeeze lime, fold and enjoy.

Storage and reheating

Leftovers can be cooled and refrigerated in an airtight container for up to 2 days (cheese will firm up). Reheat gently in a low oven (300°F/150°C) until warmed through or in a skillet over low heat, adding 1 teaspoon milk if needed to loosen the cheese.