This Queso Fundido is a crowd-pleasing Mexican appetizer, loaded with a melty mix of Pepper Jack, Cheddar, and Oaxaca cheeses for the perfect balance of spice, creaminess, and gooey “cheese pull.”
Queso Fundido
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Mexican-style ground chorizo | 1 lb |
| Medium white onion, diced | 1 |
| Diced green chiles | 1 can (4 oz) |
| Shredded Pepper Jack cheese | 1 cup (4 oz) |
| Shredded Cheddar cheese | 1 cup (4 oz) |
| Shredded Oaxaca cheese | 1 cup (4 oz) |
| Diced grape tomatoes (optional) | ½ cup |
| Chopped cilantro (optional) | ¼ cup |
| Crumbled queso fresco (optional) | 1 tbsp |
| Tortilla chips | For serving |
Instructions
Step 1: Prepare the Broiler
Position an oven rack 4–6 inches from the broiler and set it to high.
Step 2: Cook the Chorizo
In a 12-inch cast iron skillet or heavy pan, cook the chorizo over medium heat for 5 minutes, stirring occasionally and breaking it into small crumbles until lightly browned.
Step 3: Sauté the Vegetables
Add diced onion and green chiles to the skillet. Cook for 5–7 minutes more until the onions are soft and translucent.
Step 4: Layer the Cheese
Turn off the heat. Sprinkle the Pepper Jack, Cheddar, and Oaxaca cheeses evenly over the chorizo, leaving small gaps so the cheese melts into pockets rather than fully mixing.
Step 5: Broil Until Bubbling
Place the skillet under the broiler for 3–5 minutes. Watch carefully—the cheese is ready when fully melted, bubbling, and lightly browned on top.
Step 6: Garnish and Serve
Remove the hot skillet with caution. Top with diced tomatoes, cilantro, and crumbled queso fresco if desired. Serve immediately with tortilla chips for dipping while the cheese is molten.
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