Garnishes & Serving Options
- Warm corn or flour tortillas, or tortilla chips
- Pico de gallo, guacamole, sliced jalapeños (optional)
Instructions
Step 1: Cook the chorizo and aromatics
Pre‑heat oven to broil (or to ~400 °F / 200 °C for baking). In a cast‑iron skillet or oven‑proof pan, cook the chorizo over medium heat until crumbly and fully browned. Remove excess fat if needed. Add chopped onion and garlic; sauté until softened (~3‑5 minutes). Stir in green chiles or poblano if using.
Step 2: Add cheese and melt until bubbling
Turn off heat. Sprinkle shredded cheeses evenly over the chorizo mixture. Place skillet under broiler or in oven; melt until bubbly (3‑5 minutes under broiler, ~10 minutes baking). Broil an additional 1‑2 minutes for golden top if desired.
Step 3: Garnish, serve immediately and scoop!
Carefully remove skillet (it’s hot!) and top with cilantro or other garnishes. Serve immediately with warm tortillas or chips. Enjoy while gooey.
Tips for Success
Choose melting‑friendly cheeses
Oaxaca, Monterey Jack or Asadero melt beautifully. Avoid cheeses that become oily or rubbery.
Use a cast‑iron skillet to keep cheese hot
The skillet retains heat, keeping the cheese soft and molten longer.
Serve immediately for best texture
Cheese sets quickly, so bring it right to the table hot and ready.
Variations of Homemade Queso Fundido
Mushroom & chile version (vegetarian)
Skip chorizo, sauté mushrooms with garlic/onion, and add roasted poblanos before topping with cheese.
Poblano/roasted pepper version
Use multiple roasted chiles for a smoky, meatless spin.
Flameado style with liquor
Add a splash of tequila or mezcal at the table, flame briefly (carefully!) for dramatic flair.
Ingredient Substitutions
- Chorizo → turkey/chicken chorizo or vegetarian crumbles
- Cheese → low-moisture mozzarella or Monterey Jack
- Chiles → Anaheim or jalapeños
- Dippers → pita, bread, veggie sticks
Storage & Reheating
- Store: Up to 2 days in airtight container.
- Reheat: In oven at 350 °F (~175 °C) until melted again. Avoid microwave.
What to Serve With This Homemade Queso Fundido
- Warm tortillas (corn or flour)
- Tortilla chips or raw veggie dippers
- Salsa, guac, pickled jalapeños
- Ice-cold beer, margarita, agua fresca
Nutrition Facts (Estimate per serving)
- Calories: ~500 kcal
- Protein: ~28 g
- Carbs: ~5 g
- Fat: ~42 g
FAQs
Can I skip the chorizo?
Yes! Try mushrooms or meat-free crumbles.
Can I make ahead?
Prep up to the melt step, then heat and serve.
How to keep it gooey?
Use cast-iron and serve hot. Reheat gently.
Best cheese for melt?
Oaxaca, Asadero, Jack, or mozzarella.
Related Recipes
- Loaded Nachos with Chorizo
- Sheet-Pan Fajitas with Cheese
- Spinach Artichoke Dip
Conclusion
This homemade queso fundido is pure comfort in a skillet. Whether you’re entertaining or treating yourself, its melty magic never fails. Make it your own with toppings and mix-ins, and don’t forget the warm tortillas for that ultimate cheese pull moment!
