Homemade Queso Fundido
The Best homemade queso fundido packed with spicy chorizo, melted cheese, garlic, and jalapeños. A bubbling skillet cheese dip perfect for parties, game nights, and gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Appetizer / Dip
- Method: Stovetop + Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
8 oz Mexican chorizo, casing removed
1 tablespoon olive oil (optional if chorizo is lean)
1/2 small onion, finely diced
1 jalapeño, seeded and finely chopped
2 cloves garlic, minced
1 medium Roma tomato, seeded and diced
1 tablespoon tequila or Mexican beer (optional)
2 cups shredded Monterey Jack cheese
1/2 cup shredded Oaxaca or Asadero cheese (optional for stretch)
2 tablespoons chopped fresh cilantro
For Serving
Warm flour or corn tortillas
Tortilla chips
Instructions
Heat a medium cast-iron skillet over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and fully cooked, about 5–6 minutes.
If there is excess oil, carefully spoon off a little while leaving about 1 tablespoon in the pan for flavor.
Add diced onion and jalapeño to the skillet and sauté for 2–3 minutes until softened.
Stir in the garlic and cook for 30–45 seconds until fragrant.
Add diced tomatoes and cook for 1–2 minutes until slightly softened.
Pour in tequila or beer and cook for about 1 minute until the alcohol smell disappears and the liquid slightly reduces.
Reduce heat to low and sprinkle the shredded cheeses evenly over the mixture.
Cover the skillet or transfer it to a 400°F (200°C) oven for 3–5 minutes until the cheese melts completely and becomes bubbly.
Gently fold the melted cheese with the chorizo mixture once or twice to combine.
Sprinkle with fresh cilantro and serve immediately with warm tortillas or tortilla chips.
Notes
Freshly grated cheese melts best and prevents a grainy texture.
Monterey Jack provides creaminess, while Oaxaca or Asadero adds a stretchy cheese pull.
Use Roma tomatoes and remove seeds to avoid excess moisture.
For extra smokiness, add roasted poblano strips or smoked paprika.
To loosen queso if it thickens, stir in 1–2 teaspoons warm milk or beer over low heat.
Find it online: http://elladishes.com/homemade-queso-fundido/
