Queso Fundido. Melty cheese loaded up with spicy chorizo, green chiles, Pico de gallo, and fresh cilantro. Perfect for serving with tortilla chips for a fun appetizer.
This melted cheese dish is an appetizer served at many Mexican and Tex Mex restaurants throughout Texas (and other places of course!). It is made with melted cheese, typically Oxaca cheese, and is flavored with spicy pork chorizo, onion, and chiles. Serve this up with some tortilla chips for scooping.
Ingredients Needed for Queso Fundido:
Notes on the Ingredients:
- Oaxaca Cheese: this is a great melting cheese that is very similar to Mozzarella. Find this in the cheese aisle, next to the other Mexican Cheeses, like Queso Fresco. If you are unable to find it, mozzarella will be a great substitute.
- Diced Green Chiles: these are a mild option. If you are looking for more heat feel free to use a jalapeno and sauté it with the onion. Or use another Chile of choice.
- Pico de Gallo: this is a chunky salsa that is great as a topping for the queso. Here is my homemade recipe that I always use: Pico de Gallo.
How to make Queso Fundido (step by step):
- Preheat the oven to 400℉.
- Cook the chorizo in a large oven safe skillet over medium heat. Break apart the chorizo while it cooks. Instead of draining any grease from the chorizo grab a paper towel and blot some of the excess grease.
- After the chorizo is cooked, add the diced green chiles and onion and cook until onion is softened and translucent.
- Top the cooked chorizo mixture with the shredded cheese.
Tip: Remove about 2 tablespoons of chorizo from the skillet to save to garnish the top of the queso after baking**
- Bake for 8-10 minutes until cheese is completely melted.
- Top with pico de gallo, fresh diced cilantro.
- Serve with tortilla chips.
More Tex Mex Appetizer Recipes:
- Don’t miss out on this Classic Queso made with Real Cheese!
- Texas Style Nachos are a fun and easy appetizer or meal to serve for your family or a crowd.
- The Best Seven Layer Dip recipe that is sure to please a crowd!
- Or check out this collection of Salsas.
- 1 9 oz pkg pork chorizo
- ⅓ cup onion, miced
- 1 4 oz can diced green chiles
- 2 cups Oaxaca cheese, shredded (can sub with mozzarella if needed)
- 2 cups Monterey Jack Cheese, shredded
- ½ cup pico de gallo
- ¼ cup cilantro, diced
- Preheat oven to 400℉.
- Cook the chorizo: heat a large oven safe skillet over medium heat. Break apart the chorizo while it cooks.
- Saute Onion: After chorizo is cooked, add the diced green chiles and onion and cook until onion is softened and translucent.
- Add Cheese: Top the cooked chorizo mixture with the shredded cheese.
- Bake: 8-10 minutes until cheese is completely melted.
- Top: with pico de gallo, fresh diced cilantro.
- Serve: with tortilla chips.
- Chorizo: (I typically am unable to drain any excess grease from chorizo..if needed grab a paper towel and soak up some of the grease around the chorizo after it’s cooked.
- Tip: Remove about 2 tablespoons of chorizo from the skillet to save to garnish the top of the queso after baking**
- Diced Green Chiles: for more heat, substitute with fresh jalapeno, leave the seeds and membranes for more heat. Or use another Chile of choice.
Photography done by @KJandCompany.co
This looks amazing and will be done very soon…..we have been doing keto for over 3 years and I love that I can tweak an Ingredient if need be in many of your recipes….glad I came across you..