If there’s one dish that disappears faster than I can set it down—it’s this Queso Fundido with Chorizo. Gooey melted cheese, spicy crumbled chorizo, and that sizzling sound when it comes out of the oven?
Come on. Whether you’re having friends over or just want something cozy to scoop up with chips, this dish is the definition of crowd-pleaser.
👩🍳 Servings & Timing
- Serves: 4
- Cook Time: 20 minutes
- Total Time: 25 minutes
🧮 Nutrition Info (Per Serving – Serves 4)
- Calories: 420
- Protein: 23g
- Carbs: 4g
- Fat: 34g
- Fiber: 1g
- Sugar: 1g
- Net Carbs: 3g
🍴 What You’ll Need
- 8 oz Mexican chorizo, casing removed
- 2 cups shredded Oaxaca cheese
- 1 cup shredded Monterey Jack cheese
- ½ small white onion, finely diced
- 1 small jalapeño, deseeded and finely chopped (optional)
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or warm tortillas for serving
❤️ Why I Love This Recipe
This queso fundido has been my go-to party dish for years. It’s rich, satisfying, and just the right mix of spicy and cheesy. I’ve made it for birthdays, taco nights, and even just because I had leftover tortillas.
Why I keep coming back to it:
- The cheese pull is unreal.
- Fast and easy – all you need is one pan.
- Always a hit at parties – never any leftovers.
- Flexible – use different cheeses or make it vegetarian.
🧪 Why This Recipe Works (Quick Science)
- Chorizo fat = flavor: The oils released from the chorizo boost flavor and coat the onions and jalapeños.
- Oaxaca cheese is extra stretchy: It melts like mozzarella but with more body—perfect for dipping.
- Baking brings it all together: The oven gives that golden top and full melt you won’t get just on the stove.
📅 Meal Plan Ideas
- Pair with tacos for a full dinner.
- Use leftovers in breakfast tacos or scrambled eggs.
- Make it the star of a game day appetizer table.
- Add it to quesadillas the next day for lunch.
🚫 Common Mistakes
- Using pre-shredded cheese – It has anti-caking agents that mess with the melt.
- Skipping the oven bake – You won’t get that iconic bubbling top without it.
- Overcooking the chorizo – It should be browned, not dry.
🍽 What to Serve With
- Tortilla chips or toasted bread rounds
- Warm flour or corn tortillas
- Pico de gallo, guacamole, or salsa verde
- A cold beer or sparkling water with lime
❓ FAQ
Can I make this ahead of time?
Yes! Cook the chorizo and shred the cheese ahead of time. Assemble and bake just before serving.
Can I use different cheese?
Yes—mozzarella, cheddar, or a Mexican blend work well. Just know that texture may change a little.
Can I make it vegetarian?
You bet! Use sautéed mushrooms or black beans with taco seasoning instead of chorizo.
🔄 Substitutions & Variations
- No Oaxaca cheese? Use mozzarella.
- More heat? Add extra jalapeños or a dash of hot sauce.
- Mild version? Skip the jalapeño altogether.
- Additions? Roasted poblano peppers, caramelized onions, or cooked black beans.
Make Ahead Tips
- Chorizo can be cooked 2 days ahead. Just reheat before layering with cheese.
- Cheese can be shredded ahead. Store it in an airtight container or zip bag.
🛠 Tools You’ll Need
- 8-inch cast iron skillet (or other oven-safe pan)
- Wooden spoon or spatula
- Cheese grater
- Cutting board + knife
- Oven mitts
👩🍳 Step-by-Step Instructions
Step 1: Cook the Chorizo
Heat 1 tbsp olive oil in the skillet over medium heat. Add chorizo and cook for 5–6 minutes, breaking it up as it browns. Add diced onion and jalapeño. Cook for 2–3 minutes more until softened.
Step 2: Prep the Cheese
Mix the shredded Oaxaca and Monterey Jack cheeses in a medium bowl.
Step 3: Layer It All Together
Turn off the heat. Spread the cooked chorizo mixture evenly in the skillet. Sprinkle the cheese blend over the top in an even layer.
Step 4: Bake
Place the skillet in a preheated 400°F (200°C) oven. Bake for 8–10 minutes or until cheese is melted, bubbly, and lightly golden on top.
Step 5: Garnish & Serve
Top with chopped fresh cilantro. Serve hot with chips or tortillas.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over low heat or microwave until melty.
- Use leftovers in quesadillas, scrambled eggs, or tacos.
🔚 Wrap-Up
You’ve gotta try this one. It’s cheesy, spicy, and honestly kind of addictive. Once you see that cheese bubble up in the oven, you’ll be hooked. I’d love to hear how yours turns out—drop a comment below and let me know if you made any fun twists or if you have any questions!