Queso Fundido with Chorizo is the ultimate cheesy appetizer—hot, gooey, and bursting with bold flavor. Made with two kinds of melty cheese and Mexican chorizo sautéed with onions and jalapeños, this dip delivers the perfect balance of creaminess, smokiness, and spicy depth. Baked until irresistibly bubbly and served immediately with warm tortillas or crispy chips, it’s a crowd-pleasing dish that disappears fast. Whether you’re hosting a gathering or simply craving something indulgent, this queso fundido checks all the boxes.

Why You’ll Love This Recipe

You’ll love this recipe because it combines melted cheese, savory chorizo, and aromatic vegetables in one sizzling skillet. It’s incredibly easy to prepare yet tastes like a restaurant-quality appetizer. The combination of Oaxaca or Asadero with Monterey Jack creates the perfect stretchy, gooey texture queso fundido is famous for. The chorizo adds bold, spicy flavor, while the water-bath baking method ensures the cheese melts evenly without scorching. Serve it straight from the skillet for an unforgettable appetizer experience.

 

 

 

 

Queso Fundido with Chorizo

Few appetizers command attention the way Queso Fundido with Chorizo does. Served piping hot and bubbling in a skillet, it’s the kind of dish that makes everyone at the table lean in the moment it arrives. This melty cheese-and-chorizo dip is pure comfort food, bringing together rich dairy, savory spices, and just the right amount of heat. Every spoonful delivers stretchy, gooey cheese mixed with smoky chorizo, making it a guaranteed favorite at any gathering.

The magic of queso fundido lies in its simplicity. At its core, it’s a dish built around high-quality cheese and well-seasoned chorizo, yet the flavors come together so powerfully that it feels far more elaborate. Using traditional melting cheeses like Asadero or Oaxaca gives the dip its signature pull and silky texture, while Monterey Jack or Pepper Jack helps balance the richness and adds a touch of creaminess. The combination of these cheeses creates a decadent, satisfying melt that’s ideal for scooping with chips or stuffing into warm tortillas.

Chorizo plays a starring role in this recipe, adding smoky depth and a subtle spiciness. When browned properly, it releases flavorful oils that coat the onions and jalapeños, infusing the entire skillet with aromatic richness. This creates the savory backbone of queso fundido, ensuring that every bite has dimension rather than being just melted cheese. The chorizo also provides pops of texture that contrast beautifully with the smooth, velvety melt of the cheese.

The inclusion of onions and jalapeños may seem small, but they provide essential balance. The onions contribute sweetness and softness, cooking down until they become tender and fragrant. Meanwhile, the jalapeños bring brightness and heat, cutting through the richness of the cheese. This blend ensures the dip isn’t overwhelmingly heavy and gives it layers of flavor that make it complex rather than one-note.

One of the most unique aspects of this recipe is the water-bath baking method. It may seem unconventional for a cheese dip, but it serves a crucial purpose: ensuring the cheese melts evenly without burning or separating. Queso fundido can be finicky if heated too aggressively, but the water bath creates a gentle, stable heat environment. This method results in a perfectly gooey, smooth cheese that stays luscious from the first scoop to the last.

Queso fundido is traditionally served immediately, and for good reason—it’s at its absolute best when hot, stretchy, and bubbling. As it cools, the cheese begins to firm up, which is why it’s often paired with soft tortillas that can wrap around the thick, melty mixture. That said, it’s equally delicious with crunchy tortilla chips, which provide a satisfying contrast to the warm, creamy cheese.

This dish shines at parties, game days, potlucks, and casual family gatherings. It’s easy to transport if you keep it in the skillet, and it reheats beautifully in the oven if needed. Guests are always drawn to its rustic presentation and irresistible aroma. No appetizer board feels complete without a hot, bubbling cheese dip, and queso fundido happens to be one of the most flavorful versions you can make.

Using a cast iron skillet adds even more charm and functionality. Cast iron holds heat exceptionally well, ensuring the queso fundido stays warm longer once it comes out of the oven. It also caramelizes the onions and jalapeños beautifully while creating depth in the chorizo. This rustic cooking vessel is both practical and visually appealing when serving straight from the stove or oven to the table.

Another benefit of queso fundido is how adaptable it is. While this recipe uses chorizo, you can easily swap in mushrooms, poblano peppers, carne asada, or even plant-based sausage. You can also adjust the spiciness, play with different cheese blends, or incorporate additional toppings. It’s a dish with endless possibilities while still maintaining its deeply comforting essence.

Ultimately, Queso Fundido with Chorizo is the ideal appetizer for cheese lovers and spice enthusiasts alike. It’s bold, indulgent, satisfying, and unbelievably simple to prepare. Whether you’re making it for a special occasion or just treating yourself to something delicious, this queso fundido brings rich flavors and irresistible texture together in a way few dishes can match. Once you taste it fresh from the oven, bubbling and aromatic, it will quickly become a go-to favorite in your recipe repertoire.

---

Servings & Time

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

---

Ingredients

• 1 tbsp salted butter

• ½ onion, finely diced

• 1 jalapeño, finely diced

• 8 oz ground Mexican chorizo

• 2 cups Queso Asadero or Oaxaca, grated

• 2 cups Pepper Jack or Monterey Jack cheese, grated

---

Instructions

1. Preheat oven to 425°F (220°C).

2. Heat a cast iron skillet over medium heat.

3. Add butter and let it sizzle.

4. Add diced onions and cook for 5–6 minutes, stirring often.

5. Stir in jalapeños and cook for 2 minutes more.

6. Add chorizo, breaking it apart as it cooks.

7. Increase heat to medium-high if needed.

8. Cook chorizo for 6–7 minutes, or until fully browned.

9. Transfer cooked chorizo to a paper-towel-lined plate to drain excess grease.

10. Return drained chorizo to the skillet, reserving a small amount for garnish.

11. Begin adding the cheeses to the skillet.

12. Let the cheese melt for 1–2 minutes.

13. Fill a roasting pan halfway with hot water.

14. Place the skillet into the water bath.

15. Transfer the pan to the oven.

16. Bake for 18–22 minutes, or until cheese is fully melted and gooey.

17. Remove from oven and garnish with reserved chorizo.

18. Top with fresh cilantro.

19. Serve immediately with tortillas or tortilla chips.

---

Tips

Ingredient Substitutions

• Substitute chorizo with spicy Italian sausage or plant-based chorizo.

• Use mozzarella if Oaxaca or Asadero is unavailable.

• Swap jalapeños for serranos for extra heat.

Make-Ahead & Storage

• Prep the chorizo mixture ahead and store for up to 2 days.

• Reheat queso fundido in the oven or on the stovetop over low heat.

• Not ideal for freezing due to texture changes.

Serving Variations

• Add roasted poblanos for an authentic twist.

• Serve with corn or flour tortillas, chips, or warm crusty bread.

• Top with pico de gallo or salsa verde.

Avoid Common Mistakes

• Don’t skip draining the chorizo; excess grease prevents smooth melting.

• Avoid overheating the cheese directly, or it may separate.

• Serve immediately for the best stretchy, gooey texture.