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Queso Fundido with Chorizo and Jalapeños

Queso fundido with chorizo and jalapeños is made by melting a blend of Oaxaca, Chihuahua, and Cotija into a smooth, bubbling dip. The cheese stays stringy and stretchy when scooped, with savory chorizo and a bright jalapeño kick.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Cheese base
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
  • 2 tbsp heavy cream
Chorizo and aromatics
  • 0.5 lb chorizo, casing removed
  • 0.5 cup diced jalapeños
  • 2 clove garlic, minced
  • 0.25 cup diced white onion
  • 1 tbsp cilantro, chopped
Serving
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown chorizo and build the flavor
  1. Cook the chorizo in a cast iron skillet over medium heat, breaking it apart as it cooks. Once browned, add the minced garlic and diced jalapeños and cook for 1 minute until fragrant, with a lively sizzling cue.
Melt the cheese into a smooth, bubbling dip
  1. Add the shredded Oaxaca, Chihuahua, and Cotija cheeses along with the heavy cream. Stir frequently until the cheese is completely melted and smooth, about 5-7 minutes, watching for a glossy melt that bubbles at the edges.
Finish and serve
  1. Top the queso fundido with the diced onion and chopped cilantro. Serve immediately in the cast iron skillet with warm tortilla chips for dipping, and keep it warm over low heat (or transfer to a slow cooker) so it stays stringy when scooped.

Notes

Pro tip: shred cheeses fresh for the best melt and a stretchy texture when you lift a spoon. Store leftovers in a sealed container in the refrigerator up to 3 days; rewarm gently over low heat, adding 1-2 tsp heavy cream or milk if it thickens. Freezing is not recommended because the cheeses can become grainy after thawing. For a lower-fat option, swap part of the cheese (about half) with reduced-fat Oaxaca/monterey-style cheeses while keeping the Cotija for flavor.