You’ll want to make this queso fundido with chorizo every weekend this summer once you try it! An easy queso fundido recipe made in a cast iron skillet, on the grill!
This is one of those dishes I’ve worked to perfect for years. While it may not be exactly like every restaurant version out there, it’s seriously delicious: melted cheese, crispy spicy chorizo and more cheese. Wrap it in a warm flour tortilla and you’ve got summer-night perfection.
What is queso fundido?
Queso fundido is a hot, melty cheese dip often topped with spicy chorizo and sometimes grilled vegetables. Think of it as a Mexican-style fondue: stringy, gooey cheese that’s perfect for scooping with tortillas or chips.
What kind of cheese to use
Oaxaca cheese is the best choice if you can find it—its stretchiness and mild flavor make it ideal. I combine Oaxaca with mozzarella for extra stringiness. If Oaxaca isn’t available, use more mozzarella or Monterrey Jack; a peppered Monterey Jack adds a nice kick.
Overview: how to make queso fundido with chorizo
The recipe is straightforward: make a fresh pico de gallo, prepare chorizo (homemade or store-bought), sauté optional vegetables, then pile on the cheese and melt everything in a cast iron skillet. I prefer cooking this on the grill for an outdoor-friendly approach, but it also works on the stovetop or in the oven.
Grill method
Preheat the grill to medium-high. Heat a 12″ cast iron skillet on the grill grates and add a tablespoon or two of avocado oil (or another neutral oil). When the oil shimmers, add the chorizo and cook until browned and crispy, about 5–7 minutes. Remove the chorizo with a slotted spoon and let it drain briefly on paper towel.
Use the leftover oil to sauté diced green bell pepper and mushrooms until softened. Drain any excess liquid from the pico de gallo and add it to the skillet along with the cooked chorizo. Pile the shredded Oaxaca (or substitute) and mozzarella over the mixture, close the grill lid, and let the cheeses melt together for 2–3 minutes until bubbly and stringy. Serve immediately.
What to serve with queso fundido
Warm flour tortillas are my favorite way to enjoy this dish—scoop some into a tortilla, add a dash of hot sauce and enjoy. Tortilla chips also work well; chips with a hint of jalapeño pair especially nicely. Garnish with fresh cilantro if desired.
Ingredients
Pico de Gallo
- 1 medium tomato, diced
- 1 onion, diced
- 1 jalapeño pepper, seeded and chopped
- 3 tbsp fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 2 tsp fresh lime juice (about half a lime)
Mexican Chorizo (makes about 1 lb)
- 1 lb ground pork
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- Pinch cinnamon
- Pinch ground cloves
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 2 cloves garlic, minced
- 1/4 cup vinegar
Queso Fundido
- 2 tbsp avocado oil (or other neutral oil)
- 1/2 green bell pepper, diced
- 3 oz mushrooms, diced
- 1/2 lb Oaxaca cheese, shredded (or Monterrey Jack with jalapeño)
- 2 cups mozzarella cheese, shredded
- To serve: warm flour tortillas or tortilla chips, cilantro, hot sauce
Instructions
- Make the pico de gallo. Combine diced tomato, onion, jalapeño, cilantro and minced garlic in a bowl. Season with salt and lime juice, stir to combine. If possible, refrigerate for a couple of hours to let flavors meld.
- Make the chorizo. In a bowl, mix ground pork with chili powder, paprika, oregano, cinnamon, ground cloves, cumin, salt, minced garlic and vinegar. Mix thoroughly with your hands. Use immediately or refrigerate until ready to cook.
- Assemble and melt. Preheat the grill to 400°F and place a cast iron skillet on the grates. Add oil. Once the oil is hot, fry the chorizo until crispy and browned, about 5–7 minutes. Remove chorizo with a slotted spoon and drain. Sauté diced pepper and mushrooms in the skillet until softened. Drain excess liquid from the pico and add the pico and cooked chorizo back to the skillet. Top with all the shredded cheese, close the grill lid and let the cheese melt for 2–3 minutes. Serve immediately with warmed flour tortillas or tortilla chips and hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for 2–3 days and reheated in the oven or microwave.
Notes
If you can’t find Mexican-style chorizo, a more common chorizo or even a spicy Italian sausage will still produce a tasty result. Oaxaca cheese provides the most authentic texture, but good-quality mozzarella and Monterey Jack are fine substitutes. Adjust spice levels by using more or fewer jalapeños or by selecting a peppered cheese.
Queso Fundido with Chorizo
Author: Katherine | Love In My Oven
Total Time: 45 minutes
Rating: 5 from 6 reviews