Can I use different cheeses for Queso Fundido?

Yes, if you can’t find Oaxaca or Chihuahua cheese, Monterey Jack or Mozzarella are good melty substitutes.

Is Queso Fundido spicy?

It has a mild kick from the chorizo and poblanos, but you can adjust heat by using a milder sausage or omitting the peppers.

How do I keep Queso Fundido from being greasy?

Drain excess chorizo fat before baking to prevent the cheese from becoming overly oily.

Can I make Queso Fundido ahead of time?

Yes, prep all components ahead and bake just before serving for the best gooey texture.

What are the best dippers for Queso Fundido?

Warm flour tortillas and tortilla chips are classic choices for scooping up the cheesy goodness.

How do I reheat leftovers?

Reheat covered in foil at 350°F for 10–15 minutes until melty again. Avoid microwaving to preserve texture.

Cheesy Queso Fundido with Spicy Chorizo and Poblanos

Queso Fundido with Chorizo

This Queso Fundido with Chorizo brings together rich Mexican flavors in a bubbly, golden skillet dish perfect for entertaining. Melted Oaxaca and Chihuahua cheeses blend seamlessly with spicy chorizo, sweet onions, garlic, and roasted poblanos for the ultimate creamy, savory experience. It's served hot and gooey, ideal for scooping with tortillas or chips. You can prep it in advance, and it's easily customizable with cheese or protein swaps. Perfect for parties or cozy nights in, this dish always impresses and disappears fast!

Recipe Author Maria

Updated as of Sat, 21 Jun 2025 18:38:34 GMT

A delicious queso fundido with chorizo. | foodbymary.com

Get ready to dive into a skillet of pure cheesy bliss with this ooey-gooey Queso Fundido!

Whether you’re hosting a casual get-together or your next dinner party, Queso Fundido is guaranteed to impress.

Ingredients

Poblano Peppers: Roasted and mild, these add a smoky flavor with a touch of heat.
Mexican Chorizo: Spicy and flavorful, it brings a rich, savory kick to the dish.
Onion & Garlic: Add a sweet, mellow, aromatic depth that balances the heat.
Oaxaca & Chihuahua Cheeses: They’re smooth, creamy, and melt perfectly for that stretchy, cheesy goodness.
Cilantro: Brightens the rich flavors.
Tortillas & Chips: Perfect for dipping into the cheesy goodness.

How to Make Queso Fundido

PREHEAT:: Set the broiler to high and position the oven rack 6 inches from the heat.
BROIL:: Broil the poblano peppers for 5–10 minutes per side until blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10–15 minutes.
TURN OFF:: Turn off the broiler and preheat the oven to 400°F.
PEEL:: Peel the poblano peppers, then deseed and dice them finely.
COOK:: Cook the chorizo in a large oven-safe skillet until crispy. Remove with a slotted spoon.
SAUTÉ:: Sauté the onion in the chorizo oil until soft, then stir in the garlic for 30 seconds. Remove from heat.
ADD:: Add the diced peppers and half the chorizo to the skillet and stir well. Mix in the cheeses and top with the remaining chorizo.
BAKE:: Bake for 10–12 minutes until the cheese is melted and bubbling.
SERVE:: Serve immediately with warm tortillas, chips, and fresh cilantro.

A bowl of queso fundido with chorizo. | foodbymary.com

Tips For the Best Queso Fundido

Queso Fundido is a harmonious blend of textures and flavors that will transport your taste buds straight to the vibrant streets of Mexico.

Serving Suggestions & Substitutions

Serve it up with fresh cilantro and a squeeze of lime for an extra burst of freshness, and watch as your guests can’t resist coming back for more.

How to Store

Queso Fundido must be served piping hot while the cheese is still melty and gooey. So, plan to serve it right out of the oven.

To Store: Wrap cooled leftovers tightly in plastic and refrigerate for 2–3 days.

To Reheat: Cover the dish in foil and bake at 350°F for 10–15 minutes, until it’s warm and gooey.

Note: I don’t recommend freezing Queso Fundido. It will likely turn grainy after thawing and reheating.

Frequently Asked Questions

→ Can I use different cheeses for Queso Fundido?: Yes, if you can’t find Oaxaca or Chihuahua cheese, Monterey Jack or Mozzarella are good melty substitutes.
→ Is Queso Fundido spicy?: It has a mild kick from the chorizo and poblanos, but you can adjust heat by using a milder sausage or omitting the peppers.
→ How do I keep Queso Fundido from being greasy?: Drain excess chorizo fat before baking to prevent the cheese from becoming overly oily.
→ Can I make Queso Fundido ahead of time?: Yes, prep all components ahead and bake just before serving for the best gooey texture.
→ What are the best dippers for Queso Fundido?: Warm flour tortillas and tortilla chips are classic choices for scooping up the cheesy goodness.
→ How do I reheat leftovers?: Reheat covered in foil at 350°F for 10–15 minutes until melty again. Avoid microwaving to preserve texture.

Queso Fundido with Chorizo

Melty cheese, chorizo, and smoky poblanos create a rich, crowd-pleasing skillet appetizer.

Prep Time

20 minutes

Cooking Time

25 minutes

Overall Time

45 minutes

Recipe Author: Maria

Dish Category: Side Dishes

Recipe Difficulty: Medium Effort

Cuisine: Mexican

Serves: 6 Serving Size (1 large skillet)

Dietary Options: Gluten-Free

What You’ll Need to Cook

→ Main Ingredients

Ingredient 01 3 medium poblano peppers

Ingredient 02 8 ounces Mexican chorizo, casing removed

Ingredient 03 1 small yellow onion, finely chopped

Ingredient 04 2 cloves garlic, minced

Ingredient 05 8 ounces Oaxaca cheese, shredded

Ingredient 06 8 ounces Chihuahua cheese, shredded

Ingredient 07 2 tablespoons fresh cilantro, chopped

Ingredient 08 Warm tortillas or tortilla chips, for serving

Steps to Prepare

Step 01

Set the broiler to high and position oven rack 6 inches from heat source.

Step 02

Broil poblano peppers for 5–10 minutes per side until blackened. Transfer to bowl, cover with plastic wrap, and steam for 10–15 minutes.

Step 03

Turn off broiler and preheat oven to 400°F (204°C).

Step 04

Peel the blackened skin from the peppers, remove seeds, and dice finely.

Step 05

In a large oven-safe skillet, cook chorizo over medium heat until crispy. Remove with slotted spoon.

Step 06

In the same skillet with chorizo oil, sauté onion until softened. Stir in garlic and cook for 30 seconds. Remove from heat.

Step 07

Stir in diced poblanos and half the chorizo. Add both cheeses and mix. Top with remaining chorizo.

Step 08

Bake uncovered for 10–12 minutes until cheese is melted and bubbling.

Step 09

Garnish with cilantro and serve hot with warm tortillas or chips.

Extra Cooking Tips

Shred cheese yourself for optimal melting; pre-shredded varieties contain additives that hinder meltability.

Use Monterey Jack or Mozzarella if Oaxaca and Chihuahua cheeses are unavailable.

For a vegetarian version, replace chorizo with sautéed mushrooms and onions or soy chorizo.

Drain excess chorizo fat to avoid greasy texture in final dish.

Must-Have Tools

Oven-safe skillet

Broiler or oven with broil setting

Slotted spoon

Plastic wrap

Cutting board and knife

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.

Contains dairy (cheese)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.

Calories Count: 310
Fats: 24 grams
Carbs: 5 grams
Proteins: 18 grams