Queso Fundido Recipe
Choice of corn tortillas or chips, chorizo, and cilantro.
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Ingredients
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Chorizo and aromatics
Cheese blend
Finishing and serving
Method
Chorizo and aromatics
Cook chorizo
Heat a medium skillet (cast iron preferred) over medium heat. If your chorizo is very lean, add 1 tsp neutral oil. Add the chorizo, breaking it up with a spatula, and cook until fully browned and most fat has rendered, about 6–8 minutes.
Add onion and garlic
Push the chorizo to one side of the pan (or remove excess rendered fat leaving about 1 tbsp). Add the diced onion to the skillet and cook, stirring, until softened and translucent, about 3–4 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant. Remove from heat and stir in 1 tbsp chopped cilantro. Transfer the mixture to a small bowl and set aside, leaving any flavorful fat in the pan.
Cheese blend
Prepare cheese
Toss the shredded cheeses together in a bowl with 1/2 tsp cornstarch if using; this helps prevent separation as the cheese melts.
Melt cheese
Return the skillet with reserved chorizo fat to low–medium heat. Sprinkle the cheese evenly into the skillet (or transfer to a small ovenproof skillet or cast-iron dish if you prefer to broil). Stir gently and continuously as the cheese begins to soften so it melts evenly, about 4–6 minutes. If using an ovenproof dish, spread the cooked chorizo/onion mixture evenly in the bottom, top with cheese blend, then place under a hot broiler 3–5 minutes until cheese is bubbly and lightly browned. If melting on the stovetop, once the cheese is fully melted, stir in the cooked chorizo mixture until evenly distributed.
Avoid overcooking
Keep the heat moderate; high heat will make the cheese separate and become oily. Remove from heat as soon as the cheese is smooth and fully melted.
Finishing and serving
Garnish the melted cheese and chorizo with the remaining chopped cilantro and optional pickled or sliced jalapeños. Serve immediately with warmed corn tortillas or tortilla chips and lime wedges on the side. To warm tortillas: wrap in a damp towel and microwave 30–45 seconds or heat directly on a skillet for 20–30 seconds per side.
Portion and enjoy: Transfer the skillet to the table (use a trivet) so guests can scoop with tortillas or chips. Leftovers: cool, refrigerate in an airtight container up to 3 days; reheat gently over low heat, adding a splash of milk if needed to regain creaminess.