Queso Fundido Recipe

Shred cheeses and prep herbs

Shred all cheeses and toss lightly together so cheeses are evenly mixed. Thinly slice chives and set aside. Measure milk, flour, butter, and seasonings so they're ready to add.

Preheat oven to 375°F (190°C) if you plan to finish in the oven; otherwise prepare a small cast-iron skillet for stovetop serving.

Cook chorizo

Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add chopped onion and cook 2–3 minutes until translucent. Add chorizo (removed from casing) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Add minced garlic in the last minute and stir to combine. Drain any excess grease on paper towels and set chorizo aside. Reserve 1 tsp of chorizo fat in the pan for extra flavor (optional).

Melt butter and oil: In a small oven-safe skillet (6–8 inches) or medium saucepan, heat butter and 1 tsp olive oil (or reserved chorizo fat) over medium-low heat until butter is melted and foamy.

Make a very light roux: Sprinkle 1 tsp flour into the melted butter and whisk constantly for 30–45 seconds to cook out the raw flour taste. Do not brown the flour.

Add milk: Slowly whisk in 3 tablespoons milk until smooth and slightly thickened, about 30 seconds. The mixture should be just enough to help the cheese melt smoothly.

Add cheeses gradually: Reduce heat to low. Add the shredded cheese blend in three increments, stirring constantly until each addition is fully melted and smooth before adding the next. Keep the mixture at a gentle low heat to prevent the cheese from becoming grainy.

Season and finish: Stir in 2 tablespoons sliced chives, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika (if using). Taste and adjust seasoning.

Incorporate chorizo (if using): Spoon the cooked chorizo into the melted cheese, folding gently so the meat is evenly distributed. Leave a little chorizo on top for garnish if desired.

Finish under broiler (optional): If you want a bubbly, browned top, place the oven-safe skillet on a baking sheet and broil on high for 1–2 minutes—watch closely so it doesn’t burn—until the cheese is bubbling and lightly browned. Remove carefully with oven mitts.

Stovetop finish (alternative): If not broiling, keep the skillet over very low heat for a minute to allow the top to set slightly, then transfer to a trivet for serving.

Garnish with additional chives and optional lime wedges. Serve immediately with warm flour tortillas. To eat, scoop queso and chorizo into a tortilla, fold, and enjoy.