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You are here: Home » Recipes » Queso Fundido con Chorizo

Queso Fundido con Chorizo

Published April 15, 2022. Last Modified April 15, 2022 By Teri

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Who doesn't love ooey, gooey, melty cheese? This is a copycat of the delicious appetizer I love to get at any Mexican restaurant that serves it. And I think this is better than most I've tried. This will become your new favorite dip to make...I promise!

melted cheese in a flour tortilla

This is such a simple and quick melted cheese appetizer to make, and it has SO MUCH flavor it tastes like you spent hours on it.

Lots of melty, cheesy goodness with super flavorful chorizo, sautéed poblano peppers and onions topped with some tomatoes, cilantro and queso fresco. Eat with pillowy, warm flour tortillas....you can't go wrong with this recipe!

What is queso fundido?

Queso fundido literally translates to "melted cheese". Yes, please.

I love to use chihuahua cheese when I make this, but many cheeses can be used as a substitute. It's similar to Monterey Jack cheese. You can use Monterey Jack or mozzarella cheese for this queso, but I really think the chihuahua has the best flavor and texture due to it being an aged cheese.

Other cheeses that would work well would be asadero, panela or Oaxaca cheese.

When the chorizo is added, this is also called queso flameado.

What ingredients do I need to make this recipe?

ingredients labeled
  • Olive oil
  • poblano pepper
  • onion
  • chorizo
  • salt
  • Chihuahua cheese
  • flour tortillas
  • tomatoes, cilantro, queso fresco (for garnish)

Want to know how to make queso fundido?

  • removing seeds from pepper
  • adding olive oil to pan

First remove the seeds and membranes from the poblano pepper before slicing into thin strips. Poblano peppers are mild in heat, but have lots of great pepper flavor.

Preheat oven to 425°F.

Add olive oil to a medium skillet and heat over medium heat.

  • thinly sliced peppers added to pan
  • thinly sliced onions added to pan

Add thinly sliced poblano peppers and thinly sliced onions to the hot skillet.

  • saute peppers and onions until slightly soft
  • adding chorizo to pan

Sauté until the vegetables begin to soften.

Remove chorizo sausage from the casing and add to the skillet.

I really do need to mention here my newest absolute kitchen must-have. The meat masher! This thing really is amazing!! It helps cook any kind of ground meat SO MUCH better than a spoon or spatula. Where has this been all my life???

  • adding salt to pan
  • queso melted cheese fundido out of the oven

Add salt to meat and vegetable mixture.

Add cheese to an oven proof pan (I LOVE my Lodge cast iron 9" pie pan for this), top with meat and vegetable mixture and bake for about 15 minutes, or until cheese is melted and bubbly.

Garnish with chopped tomatoes, chopped cilantro and crumbled queso fresco cheese. Serve with warmed flour tortillas.

queso fundido with chorizo topped with queso fresco in pan

Expert tips

You can use regular taco size flour tortillas, but I prefer the smaller street taco size, since you may not want to fill up a taco size tortilla with that much cheese. Or maybe you do. No judgement. I wouldn't go bigger than the taco size though.

You can prepare the sautéed peppers and onions and chorizo in advance, if you don't want to be stuck cooking at a party. Just throw them in the refrigerator, and when it's time to eat, just throw everything in the baking pan and throw it in the oven!

Frequently asked questions

What cheese or queso can I use?

As mentioned above, my favorite to use in this recipe is Chihuahua cheese, but great substitutes would be mozzarella, Monterey Jack, asadero, Oaxaca, or panela cheese.

A mild cheddar can be used also, but you won't get the full stringy pull the other cheeses have. Queso cheddar fundido will taste just as good though!

Can I make this vegetarian?

Of course! Leave out the chorizo, or use a plant-based chorizo.

What can I use instead of a poblano pepper?

If you can't find a poblano, try another mild-heat pepper such as a green bell pepper, Anaheim, cubanelle or jalapeño.

stringy melting cheese on a fork

Other recipes that work well with this cheesy appetizer

  • Beef Burrito Pie
  • Taco Beef and Potato Casserole
  • Easy Roasted Tomatillo Avocado Salsa
melted cheese in a flour tortilla

Queso Fundido con Chorizo

Who doesn't love ooey, gooey, melty cheese? This is a copycat of the delicious appetizer I love to get at any Mexican restaurant that serves it. And I think this is better than most I've tried. This will become your new favorite dip to make...I promise!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 554kcal
Author: Teri
Cost: $13

Equipment

  • meat masher
  • cast iron 9" pie pan

Ingredients

  • 1 poblano pepper
  • 1 tablespoon extra virgin olive oil
  • ½ medium yellow onion
  • 6 ounces chorizo sausage
  • ½ teaspoon salt
  • 8 ounces Chihuahua cheese
  • 12 flour tortillas street taco size
  • ¼ cup tomato chopped, for garnish
  • 1 tablespoon cilantro chopped, for garnish
  • ¼ cup queso fresco for garnish

Instructions

  • Remove seeds and membranes from the poblano pepper. Cut into thin strips.
  • Slice onion into thin strips.
  • Preheat oven to 425°F.
  • Add olive oil to a medium skillet and heat over medium heat. Add peppers and onion and sauté until the vegetables are slightly soft.
  • If the chorizo sausage is in a casing, remove from casing. Add meat to the vegetable mixture and heat until crumbly and cooked through.
  • Add cheese to an oven proof pan and top with the meat and vegetable mixture.
  • Cook in the oven for about 15 minutes, or until the cheese is melted and bubbly.
  • Garnish with chopped tomatoes, chopped cilantro and queso fresco cheese. Serve with warmed flour tortillas.

Notes

Makes 4 large servings, 8 small servings.
You can use regular taco size flour tortillas, but I prefer the smaller street taco size, since you may not want to fill up a taco size tortilla with that much cheese. Or maybe you do. No judgement. I wouldn't go bigger than the taco size though.
You can prepare the sautéed peppers and onions and chorizo in advance, if you don't want to be stuck cooking at a party. Just throw them in the refrigerator, and when it's time to eat, just throw everything in the baking pan and throw it in the oven!
Cheese substitutes:  My favorite to use in this recipe is Chihuahua cheese, but great substitutes would be mozzarella, Monterey Jack, asadero, Oaxaca, or panela cheese.
Poblano pepper substitutes: Try another mild-heat pepper such as a green bell pepper, Anaheim, cubanelle or jalapeño. 

Nutrition

Calories: 554kcal | Carbohydrates: 48g | Protein: 23g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1353mg | Potassium: 263mg | Fiber: 4g | Sugar: 5g | Vitamin A: 692IU | Vitamin C: 26mg | Calcium: 605mg | Iron: 4mg
Did you try this recipe?Mention @ASprinkleAndASplash or tag #asprinkleandasplash! I'd love to see your finished recipe!

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