Queso Fundido is a great game day snack or cheesy appetizer with chorizo and chiles. Make and serve the easy chorizo dip in the same pan!
What is Queso Fundido?
In Spanish, queso fundido translates to melted cheese.
It’s a warm cheese dip, a fondue of sorts, made with a combination of several cheeses, spicy chorizo sausage, sliced onions and poblano peppers.
I like to make it in either a cast iron skillet or a stone baking dish. This way, it goes from the oven straight to the party table.
Ingredients in fundido
- Cheeses– Queso Fundido is typically made with Asadero, Chihuahua, Manchego and Oaxaca cheeses. Chunks of Monterey Jack, Pepper Jack and white cheddar are my favorites since most of the Mexican cheeses are hard to source outside of Mexico. Feel free to use any cheese that melts well.
Cutting the cheese into cubes as opposed to shredding cuts down the amount of oil that’s released. As a result, the cheese holds together better and doesn’t separate.
- Fresh Chorizo– Mexican chorizo is different from Spanish chorizo. I use Mexican chorizo for queso fundido because it’s fresh ground meat, while the Spanish version is a cured, dried sausage.
- Onions– White, red, or yellow onions will be just fine. It’s really up to your taste preferences. Yellow onion has a sweet flavor, while white has a sharp, spicy bite. Red onion falls in between them, with a milder spicy bite.
- Poblano chiles– Queso fundido isn’t meant to be a super spicy dip, so I prefer the milder flavor of poblano chiles. If you prefer a different variety, any type of chile pepper can be substituted for the poblanos.
Party Serving Suggestions
For a game day buffet or potluck, make a lot of this easy chorizo dip because it always goes quickly. You can keep queso fundido warm in the oven, on an electric hot plate, or even transfer it into a slow cooker.
I like to serve the warm dip with main dishes like Crispy Beef Flautas, homemade carnitas, chipotle chicken tacos, and even grilled cactus!
Another option is to scoop some queso fundido over shredded rotisserie chicken, pulled pork, or grilled chicken tostadas. It tastes incredible and it’s a great way to elevate a simple appetizer to a main course dinner.
It’s a fantastic addition to a Cinco de Mayo party menu or for a summer pool party, too.
- 1 tsp olive oil
- 1 large poblano chile seeded and cut into thin strips
- 1 medium yellow onion sliced thin
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 8 oz chorizo sausage removed from casing
- 4 oz Monterey Jack cheese cubed (See Note 1)
- 4 oz Pepper Jack cheese cubed
- 4 oz White Cheddar cheese cubed
- Tortilla chips
- Preheat oven to 350°F.
- In a cast iron skillet or frying pan over medium high heat add the oil. Heat for a minute and add the sliced poblano, onion, salt, garlic powder and cook for 3 minutes before adding the chorizo sausage. Brown all for about 5 minutes more.
- If very oily, depending on sausage, drain sausage and vegetable mixture. Remove from pan and set aside.
- Cube cheese(s) and place on bottom of the skillet or oven ready pie baking dish. Top with sausage vegetable mixture and bake for 10 minutes. Cheese should be melted and bubbling. Serve with tortilla chips.
- Traditionally, to keep this authentic, if you can find queso de Oaxaca use 12 ounces of that instead of the 3 different cheeses listed here. It’s a firm Mexican cheese that is slightly salty and melts similar to mozzarella.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.