Cheesy Queso Fundido
This classic Mexican starter is always a hit with a crowd. Combining Pepper Jack, Cheddar, and Oaxaca cheeses gives just the right mix of spice, sharpness, and that irresistible “cheese pull.”
Queso Fundido Recipe
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) | 1/2 cup |
| Chopped cilantro (optional) | 1/4 cup |
| Crumbled queso fresco (optional) | 1 tbsp |
| Tortilla chips | For serving |
Instructions
Step 1: Preheat the Broiler
Place an oven rack 4–6 inches from the broiler element and turn the broiler to high.
Step 2: Cook the Chorizo
In a 12-inch cast iron skillet or heavy pan, cook the chorizo over medium heat for about 5 minutes. Stir occasionally, breaking it into small crumbles until lightly browned.
Step 3: Sauté the Onion and Chiles
Add the diced onion and green chiles to the skillet with the chorizo. Cook 5–7 minutes more, until the onions are soft and translucent.
Step 4: Add the Cheese
Turn off the heat. Sprinkle the Pepper Jack, Cheddar, and Oaxaca cheeses over the chorizo. Use a spoon to create small pockets so the cheese settles evenly without fully mixing it in.
Step 5: Broil
Place the skillet under the broiler for 3–5 minutes. Keep a close eye—the cheese is done when fully melted, bubbling, and lightly browned on top.
Step 6: Garnish and Serve
Carefully remove the hot skillet. Top with tomatoes, cilantro, and queso fresco if using. Serve immediately with tortilla chips for dipping while the cheese is molten.
