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Queso Fundido

Queso fundido is a Mexican cheese dip made with chorizo and jalapeños, melted until smooth and glossy. Cook in a cast iron skillet until it bubbles, then serve immediately for stretchy, scoopable strings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cheese blend
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
Filling and flavorings
  • 0.5 lb chorizo, casing removed
  • 0.5 cup diced jalapeños
  • 2 garlic, minced
  • 0.25 cup diced white onion
  • 2 tbsp heavy cream
  • 1 tbsp cilantro, chopped
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the chorizo
  1. Heat a cast iron skillet over medium heat and cook the chorizo, breaking it apart as it cooks, until browned (about 8-10 minutes). Visual cue: the fat renders and the chorizo crumbles look crisp at the edges.
Sauté garlic and jalapeños
  1. Add the minced garlic and diced jalapeños to the browned chorizo and cook for 1 minute until fragrant. Visual cue: you should see a quick sizzle and a glossy, aromatic look.
Melt the cheeses
  1. Reduce heat to medium-low and add Oaxaca, Chihuahua, and Cotija cheeses along with the heavy cream, stirring frequently until completely melted and smooth (about 5-7 minutes). Visual cue: the mixture turns uniform, thick, and starts bubbling gently like a bubbling pot of melted cheese.
Finish and serve
  1. Top the queso with diced onion and chopped cilantro, then serve immediately in the cast iron skillet with tortilla chips for dipping. Visual cue: when scooped, the cheese stretches into strings.
  2. Keep the queso warm over low heat or in a slow cooker for serving. Visual cue: it should stay gently bubbling without boiling.

Notes

For the stretchiest pull when scooping, melt on medium-low and stir often so the cheese emulsifies into a smooth, glossy dip. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on low heat (or in a slow cooker) to loosen with a splash of cream if needed. Freezing is not recommended because the cheese can separate. For a dairy-reduced option, use a good melting cheese substitute and replace the heavy cream with a dairy-free creamer designed to melt.