Queso Fundido Recipe

Name: Mexican Margaritas Bar & Grills Queso Fundido Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Oaxaca cheese (or mozzarella); 1 cups Asadero cheese (or Monterey Jack); 2 tbsp Whole milk; 1 tsp Freshly ground black pepper; 0.5 tsp Salt; 8 oz Mexican fresh chorizo (casings removed); 0.5 cups Yellow onion; 2 tsp Garlic cloves, minced; 1 tsp Vegetable oil; 2 tbsp Fresh cilantro, chopped; 2 tbsp Pickled jalapeños, sliced; 8 pieces Warm corn tortillas; 4 pieces Lime wedges

Inspired by Mexican Margaritas Bar & Grill

Time30m

Serves4

Melted cheese over Mexican sausage.

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Ingredients

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Queso & Base

2 cups Oaxaca cheese (or mozzarella)

1 cups Asadero cheese (or Monterey Jack)

2 tbsp Whole milk

1 tsp Freshly ground black pepper

1/2 tsp Celtic sea salt

Chorizo & Aromatics

8 oz Mexican fresh chorizo (casings removed)

1/2 cups Yellow onion

2 tsp Garlic cloves, minced

1 tsp Tuscany sunflower oil

2 tbsp Fresh cilantro, chopped

2 tbsp Pickled jalapeños, sliced

To Serve

8 pieces Warm corn tortillas

4 pieces Lime wedges

Method

Chorizo & Aromatics

Cook chorizo

Heat a medium skillet over medium heat. Add 1 teaspoon vegetable oil to the pan. Add the chorizo (casings removed) and break it up with a spatula. Cook, stirring occasionally, until fully cooked and slightly browned, about 6–8 minutes.

Add onion & garlic

Push the cooked chorizo to one side of the pan. Add the 1/2 cup diced yellow onion to the cleared space and cook 2–3 minutes until softened and translucent. Stir in the 2 teaspoons minced garlic and cook until fragrant, about 30 seconds. Mix onion and garlic with the chorizo, then remove from heat and transfer mixture to a small bowl, leaving any rendered fat in the pan.

Queso & Base

Shred cheeses and prepare

While the chorizo cooks, coarsely shred the Oaxaca and asadero cheeses if not pre-shredded. Toss the shredded cheeses together in a bowl with 2 tablespoons whole milk (this helps a smooth melt). Season with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper; toss to combine.

Melt cheese

Preheat a small oven-safe skillet (6–8 inches) or a cast-iron skillet over low-medium heat. Add the cheese mixture to the skillet in an even layer. Warm gently, stirring constantly with a silicone spatula, until the cheeses begin to melt, about 3–4 minutes. If using a broiler or oven for a bubbly top, preheat broiler to high or oven to 475°F (245°C).

Combine with chorizo and finish

When the cheese is nearly fully melted but still slightly stringy, spoon the cooked chorizo-onion-garlic mixture evenly over the cheese. Continue to heat until the cheese is fully melted and the top is bubbling, about 1–2 minutes more on the stovetop. For a browned top, transfer the skillet to the broiler and broil 1–2 minutes, watching closely, until the surface is lightly browned and bubbly. Remove from oven and let rest 1 minute.

Garnish & Serve

Top the finished queso fundido with 2 tablespoons chopped fresh cilantro and 2 tablespoons sliced pickled jalapeños. Serve immediately straight from the skillet with 8 warm corn tortillas and lime wedges on the side for squeezing. Use tortillas to scoop melted cheese and chorizo. Enjoy while hot — the cheese firms as it cools, so serve promptly.