Go Back

Queso Fundido

Queso fundido is a Mexican melted-cheese dip made in one pot with chorizo, jalapeños, and a smooth, stretchy finish when scooped. This stovetop method keeps the cheese bubbling and velvety for party-ready dipping with tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Cheese and dip base
  • 2 cup Oaxaca or mozzarella cheese
  • 1 cup Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese
  • 2 tbsp heavy cream
  • 1 lb chorizo Use 1/2 lb; casing removed
  • 0.5 lb chorizo Casing removed
  • 0.5 cup jalapeños diced
  • 2 cloves garlic minced
  • 0.25 cup white onion diced
  • 1 tbsp cilantro chopped
  • 1 tortilla chips for serving warm

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Heat a cast iron skillet or small heavy-bottomed pot over medium-high heat and cook the chorizo, breaking it apart as it cooks, until browned.
  2. Add the minced garlic and diced jalapeños and cook for 1 minute until fragrant.
Melt the cheeses
  1. Add the Oaxaca (or mozzarella), Chihuahua (or asadero), and Cotija cheeses along with the heavy cream.
  2. Stir frequently at a steady simmer until the cheese is completely melted and smooth, about 5-7 minutes, with continuous bubbling at the edges.
Finish and serve
  1. Top the queso with the diced white onion and chopped cilantro, then stir once to distribute.
  2. Serve immediately in the cast iron skillet with warm tortilla chips for dipping, lifting a spoon to show stretchy cheese strings.
  3. Keep warm over low heat or transfer to a slow cooker to maintain a gentle bubble before serving.

Notes

Pro tip: keep the heat at a gentle simmer once the cheese is melted—too high can make it grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the stovetop over low heat with a splash of heavy cream as needed. Freezing isn’t recommended because the cheese texture may separate. For a dairy-light option, substitute part-skim mozzarella plus a melty “queso” cheese blend, and use lactose-free heavy cream if preferred.