Queso Fundido

Name: Queso Fundido
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 8 oz Oaxacan cheese (or mozzarella), shredded; 8 oz Chihuahua cheese (or Monterey Jack), shredded; 8 oz fresh Mexican chorizo, casings removed; 1 poblano pepper, seeded, diced; 1/4 cup white onion, finely diced; 2 garlic cloves, minced; 2 tbsp fresh cilantro, chopped; 12 small flour or corn tortillas, warmed

A bubbling Mexican baked cheese dip made with Oaxacan and Chihuahua cheese, topped with sautéed chorizo and roasted poblano peppers - serve straight from the skillet with warm tortillas.

27 minEasyServes 6360 cal/serving

MexicanAppetizerStovetop and OvenStandardNut-FreeEgg-FreeSesame-FreeAlcohol-Free

Ingredients

8 oz Oaxacan cheese (or mozzarella), shredded
8 oz Chihuahua cheese (or Monterey Jack), shredded
8 oz fresh Mexican chorizo, casings removed
1 poblano pepper, seeded, diced
1/4 cup white onion, finely diced
2 garlic cloves, minced
2 tbsp fresh cilantro, chopped
12 small flour or corn tortillas, warmed

Instructions

1

Preheat the oven to 425°F. Place an oven-safe 9-inch cast-iron skillet or baking dish in the oven while it preheats.
2

In a skillet over medium-high heat, cook 8 oz casings removed fresh Mexican chorizo, breaking it up, until browned and cooked through, about 5 minutes. Remove with a slotted spoon and set aside.
3

In the same skillet, sauté 1/4 cup finely diced white onion and 1 seeded, diced poblano pepper in the rendered fat over medium heat until softened, about 3 minutes. Add 2 minced garlic cloves and cook 1 minute more. Remove from heat.
4

Remove the preheated skillet from the oven. Layer in 8 oz shredded Oaxacan cheese (or mozzarella) and 8 oz shredded Chihuahua cheese (or Monterey Jack), then top with the cooked chorizo and the onion-poblano mixture.
5

Bake until the cheese is fully melted and bubbling at the edges, about 8 to 10 minutes.
6

Remove from the oven, scatter 2 tbsp chopped fresh cilantro over the top, and serve immediately with 12 warmed small flour or corn tortillas.

Questions

Can I make Queso Fundido dairy-free?

Not cleanly. Here the dairy (8 oz Oaxacan cheese (or mozzarella), shredded, 8 oz Chihuahua cheese (or Monterey Jack), shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Queso Fundido gluten-free?

Yes. The gluten in this entry is 12 small flour or corn tortillas, warmed. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Queso Fundido keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Queso Fundido?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Enchilada Sauce sauce
Matcha Horchata Latte drink
Spicy Watermelon Jalapeno Margarita drink

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