Queso Fundido Recipe

Prepare vegetables

Dice the onion and red bell pepper into small (about 1/4") dice. Core and seed the tomatoes, then dice into 1/4" pieces. Mince the garlic and chop the cilantro; set all aside separately.

Cook chorizo

Heat a 10" cast-iron skillet or ovenproof skillet over medium heat. Add 1 tsp vegetable oil to coat the pan. Add the crumbled chorizo, breaking it up with a spatula. Cook 6–8 minutes until mostly cooked through and beginning to brown, stirring occasionally.

Add aromatics

Push the chorizo to one side of the skillet (or remove briefly to a bowl if the pan is overcrowded). Add the diced onion and bell pepper to the hot pan and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir the vegetables into the chorizo. Add the diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2–3 minutes to warm the tomatoes and allow some juices to release. Stir in 2 tbsp chopped cilantro, then taste and adjust seasoning.

Prep cheeses

While the chorizo finishes, shred the Oaxaca, Monterey Jack, and Asadero (if not pre-shredded). Toss the shredded cheeses together in a bowl to combine evenly. If you prefer a slightly creamier dip, stir in 2 tbsp heavy cream to the cheese mixture and mix well.

Assemble in skillet

If you removed the chorizo earlier, return it to a clean 8–10" ovenproof skillet (or use the same cast iron). Evenly distribute the chorizo and vegetable mixture across the bottom of the skillet. Sprinkle the shredded cheese mixture evenly over the chorizo so it covers the surface.

Melt cheese

Option A - Oven: Preheat oven to 425°F (220°C). Place the skillet on a middle rack for 6–8 minutes until the cheese is fully melted and bubbling and beginning to brown in spots. Option B - Broiler: Place the skillet under a preheated broiler 3–5" from the heat source for 2–4 minutes, watching closely to prevent burning, until cheese is melted and bubbly. Option C - Stovetop: Cover the skillet with a tight-fitting lid over low heat for 4–6 minutes until cheese melts, then remove lid and cook 1 minute to let some surface browning form.

Finish

Remove the skillet from the oven/broiler/stovetop. Sprinkle extra chopped cilantro and pickled or fresh sliced jalapeños on top. Serve immediately with warm tortillas and lime wedges.

Warm tortillas: Wrap tortillas in foil and heat in the oven at 350°F for 8–10 minutes, or warm individually on a dry skillet over medium heat 20–30 seconds per side until pliable. Transfer warmed tortillas to a tortilla warmer or a clean towel.

Serve: Place the hot skillet of queso fundido on a heatproof trivet at the table. Scoop chorizo and melted cheese onto tortillas to make small tacos, squeezing a lime wedge over each, and garnish with extra cilantro as desired. Leftovers can be cooled, refrigerated in an airtight container for up to 3 days, and reheated gently on the stovetop or in a 350°F oven until warmed through.