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Queso Fundido

Queso fundido is a Mexican appetizer made by melting Oaxaca and Chihuahua cheeses into a smooth, stretchy dip with chorizo and jalapeños. Cook everything in a cast iron skillet until it’s bubbling and elastic when scooped.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cheeses and dairy
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
  • 2 tbsp heavy cream
Chorizo and aromatics
  • 0.5 lb chorizo, casing removed
  • 0.5 cup diced jalapeños
  • 2 garlic, minced
  • 0.25 cup diced white onion
  • 1 tbsp cilantro, chopped
Serving
  • 1 tortilla chips For serving, as needed

Equipment

  • 1 cast iron skillet

Method
 

Brown the chorizo and bloom the jalapeños
  1. Heat a cast iron skillet over medium heat and cook the chorizo, breaking it apart as it cooks, until browned, about 6-8 minutes; you should see rendered fat pooling and browned bits.
  2. Add the minced garlic and diced jalapeños and cook for 1 minute until fragrant, stirring so nothing sticks.
Melt the cheeses into a smooth queso
  1. Lower the heat to medium-low and add the Oaxaca, Chihuahua, and Cotija cheeses with the heavy cream, stirring frequently so the mixture stays glossy and smooth.
  2. Continue stirring until the cheeses are completely melted and the queso is bubbling and elastic, about 5-7 minutes; it should stretch in stringy lines when scooped.
Finish and serve immediately
  1. Top the queso with the diced onion and chopped cilantro, then stir once to distribute while keeping a little visible topping.
  2. Serve immediately in the cast iron skillet with warm tortilla chips for dipping, and keep warm over low heat or in a slow cooker until guests are ready to eat.

Notes

For the stretchiest texture, keep the heat at medium-low once the cheeses go in—high heat can make the fats separate. Store leftovers in the refrigerator up to 3 days and rewarm gently; add a splash of heavy cream if it thickens. Freezing isn’t recommended because melted cheese can grain when thawed. If you want a lower-fat option, use reduced-fat Oaxaca/mozzarella and swap heavy cream for evaporated skim milk, then melt on lower heat to prevent separation.