Cheesy Queso Fundido
This beloved Mexican appetizer never fails to impress. A blend of Pepper Jack, Cheddar, and Oaxaca cheeses creates the perfect balance of heat, sharpness, and that irresistible gooey “cheese pull.”
Queso Fundido
Ingredients
Main Ingredients
- Fresh Mexican-style ground chorizo – 1 lb
- Medium white onion, diced – 1
- Diced green chiles – 1 can (4 oz)
- Shredded Pepper Jack cheese – 1 cup (4 oz)
- Shredded Cheddar cheese – 1 cup (4 oz)
- Shredded Oaxaca cheese – 1 cup (4 oz)
Optional Garnishes
- Diced grape tomatoes – ½ cup
- Chopped cilantro – ¼ cup
- Crumbled queso fresco – 1 tbsp
To Serve
- Tortilla chips
Instructions
1. Preheat the Broiler
Adjust the oven rack 4–6 inches from the broiler element and set the broiler to high.
2. Cook the Chorizo
In a 12-inch cast iron skillet or heavy pan, cook the chorizo over medium heat for 5 minutes. Break it into small crumbles and stir occasionally until lightly browned.
3. Sauté Onion and Chiles
Add the diced onion and green chiles to the skillet. Cook another 5–7 minutes, until the onion is soft and translucent.
4. Layer the Cheese
Turn off the heat. Evenly sprinkle the Pepper Jack, Cheddar, and Oaxaca cheeses over the chorizo mixture. Use a spoon to make small pockets so the cheese settles without fully blending in.
5. Broil
Place the skillet under the broiler for 3–5 minutes. Watch closely—the cheese should be melted, bubbling, and lightly golden on top.
6. Garnish and Serve
Remove the skillet carefully. Top with diced tomatoes, cilantro, and queso fresco if desired. Serve immediately with tortilla chips while the cheese is hot and gooey.
