Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Mixture
Tortillas
Garnish
Method
Preparing the Cheese Mixture
- 1
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until it's browned and fully cooked, about 5-7 minutes. Stir occasionally to break it apart.
- 2
Prepare the Jalapeño and Garlic
While the chorizo is cooking, finely chop the jalapeño pepper (remove seeds for less heat) and mince the garlic cloves.
- 3
Combine Ingredients
In a mixing bowl, combine the Chihuahua cheese, Monterey Jack cheese, cream cheese, cooked chorizo, chopped jalapeño, and minced garlic. Mix until well combined.
Cooking the Queso Fundido
- 4
Melt the Cheese
Transfer the cheese mixture to an oven-safe skillet or a baking dish. Place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, until the cheese is melted and bubbly.
Preparing the Tortillas
- 5
Warm the Tortillas
While the cheese is melting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are soft and pliable.
Serving
- 6
Plate the Queso Fundido
Once the cheese is melted and bubbly, remove it from the oven. Garnish with chopped cilantro and serve immediately with warm corn tortillas and lime wedges on the side.