My Legendary Queso Is So Good, You'll Make It Every Weekend
A great example of the merits of multitasking, queso fundido is typically prepared while meats and other things are being grilled over an open fire, like carne asada. The dish originated in Northern Mexico and would be served as a snack while diners would wait for everything else to be ready.
As we know it today, queso fundido is so much more than just something to eat in the meantime; it’s arguably the best part of any dinner or party (we’ve got more dip recipes that are guaranteed to be a hit, too). After all, it’s a vessel full of molten cheese! Few things are as exciting. Here’s how to make it.
Why You’ll Love It
It’s stretchy, gooey, and creamy! The combination of Oaxaca and queso quesadilla cheeses checks all the boxes for the perfect cheesy appetizer.
This recipe is extra flavorful. Queso fundido prepared in its most basic form (just cheese) is delicious, of course, but this recipe bumps up the flavor with poblano peppers, onions, and chorizo.
What’s the Difference Between Queso and Queso Fundido?
While similar in name, queso dip is a uniquely American invention that is much different from the Mexican queso fundido. Here are the key differences.
Queso: Queso dip is made with cheddar cheese, evaporated milk, sometimes cornstarch, and chopped chiles. It’s cooked into a homogenous, creamy mixture that is sometimes a little bit spicy, and easy to dip tortilla chips into.
Queso fundido: Queso fundido is typically made with Oaxaca or Chihuahua cheese, which are stretchy, stringy cheeses that, even when melted, are tricky to scoop up with chips. Traditionally, queso fundido is served with warm tortillas, and the fundido is scooped into the tortilla to make a small taco of sorts.
Key Ingredients in Queso Fundido
Oaxaca cheese: Oaxaca cheese is traditionally used for queso fundido. It has a mild flavor and is very stretchy, making for an impressive cheese pull.
Queso quesadilla cheese: Queso quesadilla isn’t as stretchy as Oaxaca cheese, but it’s very creamy and has a great flavor.
Poblano pepper: Poblanos are mild peppers with just a hint of heat.
Onion: You’ll need 1/2 medium white onion.
Serrano pepper (optional): Add a serrano pepper for additional heat.
Mexican chorizo: Look for raw Mexican chorizo, which is a spicy ground meat sausage that’s commonly sold raw, either in bulk or in a casing.
Corn tortillas: Use warm corn tortillas for serving.
How to Make Queso Fundido
Prep the ingredients. Preheat the oven to 400ºF, then thinly slice the poblano pepper and onion (and finely chop the serrano pepper, if using). Shred the Oaxaca cheese, then grate the queso quesadilla cheese.
Cook the ingredients. Cook the chorizo until browned and very crispy, then transfer to a plate. Remove all but 1 tablespoon of fat from the pan, then cook the poblano and onion (and serrano pepper, if using) over medium-high heat until softened and charred in spots.
Add the browned chorizo and cheese. Remove the pan from the heat, then add the chorizo and both cheeses, stirring until evenly combined.
Bake & serve. Transfer the pan to the oven and bake until the cheeses are fully melted but not browned. Serve immediately with warm corn tortillas.
Helpful Swaps
If you can’t find Oaxaca cheese, feel free to substitute with low-moisture (not fresh) mozzarella.
If you can’t find queso quesadilla, a fine substitute is Monterey Jack.
Storage Tips
Leftovers can be refrigerated in an airtight container for up to 4 days and rewarmed in a 350ºF oven until the cheese is melted again. If the fundido contains Oaxaca cheese, it won’t remelt quite as well.
What Else Can I Add to Queso Fundido?
Feel free to add more ingredients to your queso fundido to make it a party! Here are a few tasty add-ins.
Mushrooms
Yellow or orange bell peppers
Spicy sausage
Ground beef or lamb
What to Serve with Queso Fundido
Queso Fundido Recipe
Ooey, gooey goodness like this queso fundido is fit for any occasion.
Prep time 10 minutes
Cook time 20 minutes to 30 minutes
Serves 4 to 6
Ingredients
1 medium poblano pepper
1/2 medium white onion
1 small serrano pepper (optional)
12 ounces Oaxaca or low-moisture mozzarella cheese
6 ounces queso quesadilla or Monterey Jack cheese
6 ounces raw Mexican chorizo
Kosher salt
Warm corn tortillas, for serving
Instructions
Arrange a rack in the top third of the oven and heat the oven to 400ºF.
Meanwhile, trim and remove the seeds from 1 medium poblano pepper, then thinly slice. Thinly slice 1/2 medium white onion. Trim and remove the seeds from 1 small serrano pepper if using, then finely chop. Shred 12 ounces Oaxaca cheese with your hands until it’s all broken up into pieces no thicker than your pinky finger, or grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater. Crumble or grate 6 ounces queso quesadilla or Monterey Jack cheese on the large holes of a box grater.
Place 6 ounces Mexican chorizo in a medium cast-iron or oven-safe nonstick skillet and cook over medium heat, breaking up the chorizo into small pieces with a wooden spoon, until browned and very crispy, about 7 minutes. Using a slotted spoon, transfer to a plate.
Remove all but 1 tablespoon of fat from the pan. Add the poblano, onion, as much serrano as you’d like, and a pinch of kosher salt to the pan. Increase the heat to medium-high and cook, stirring every few minutes, until softened and charred in spots (increase the heat to high if needed), 6 to 10 minutes.
Remove the pan from the heat. Return chorizo to the pan and stir to combine. Add both cheeses and stir until evenly combined. Transfer the skillet to the oven and bake until the cheeses are fully melted but not browned, 8 to 10 minutes. Serve immediately with warmed corn tortillas.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days and rewarmed in a 350ºF oven until the cheese is melted again. If the fundido contains Oaxaca cheese, it won’t remelt as well.
