Queso Fundido

A beloved Mexican appetizer, queso fundido is a gooey melted cheese dish with spicy chorizo. Popular at both restaurants and at home, it’s easy to make with just a few ingredients.

Most popularly found at carne asada cookouts, especially in Northern Mexico, this cheesy appetizer can also be found at most steakhouses across Mexico. Queso fundido is served piping hot and typically eaten by using a soft tortilla to scoop some up and eat it like a gooey, cheesy taco.

Meaning molten cheese, or melted cheese, the most basic of queso fundido recipes can simply be 1-2 types of cheese that have been melted. Most recipes, however, usually at least include some pan-fried Mexican chorizo underneath the cheese with a bit reserved and placed on top as well.

Cheese – I used a mixture of Oaxaca and Chihuahua cheeses here. Most traditional cheeses used for fundido are Asadero, Chihuahua, Mennonite, Quesadilla, Manchego, and Oaxaca. You want cheeses that melt fully and a stringy cheese that has a good pull. Good alternative options include Mozzarella, Monterey Jack, Pepper Jack, or Muenster. I also recommend shredding your own cheese, since the pre-shredded ones resolidify more quickly than ones without anti-caking agents added.

Chorizo – Use Mexican pork chorizo here, not beef or Spanish chorizo. The Mexican version can be found raw in the refrigerated section in most grocery stores as cased sausages or loose. Spanish chorizo is cured and usually near the meat department and not refrigerated. Depending on the fat content, you may or may not need a little oil when cooking it.

Vegetables – I use a bit of diced white onion and poblano pepper here and cook it with the chorizo. Another option is to flame-roast the poblano and cut it into strips. Optionally, I also add some diced Roma tomato on top, as well as just a bit of fresh cilantro, also optional.

🔪 How to Make Queso Fundido

Preheat your oven to 350°F / 180°C and set aside an 8-inch cast iron skillet or clay baking dish (or 2 6-inch oven-safe dishes).

In a skillet over medium heat, add the chorizo (a bit of oil if needed) and break it apart with a wooden spoon. Once broken up and starting to cook, add diced onion and poblano. Continue cooking until the veggies are softened and the chorizo is cooked through, about 7-8 minutes.

Remove the chorizo and vegetables with a slotted spoon or something else to drain the oil and place on a paper towel-lined plate to absorb excess oil.

In the cast iron skillet, add some of the shredded cheese. Top that with all but ¼ cup of the chorizo mixture and then top that with the rest of the cheese. Place it in the middle of the oven and bake for 10-12 minutes until the cheese is completely melted.

Finally, add the reserved chorizo mixture and place back in the oven for 2-3 minutes, until the cheese starts to brown slightly on top.

Top with diced Roma tomato and a bit of freshly chopped cilantro if you wish.

Remove and serve hot with some warm corn or flour tortillas and other optional toppings on the side.

Queso Flameado – For the flaming version of this dish, make as directed or with any other mix-ins. Right before serving, an ounce or two of high-proof liquor, typically tequila, rum, or brandy, is poured over the top and ignited. Allow the liquor to burn off naturally, which should take less than a minute.

Queso Fundido con Rajas – For this version, the fundido is usually made with the chorizo and onion, but you will flame-roast a poblano until blackened. Place the blackened poblano in a plastic bag or a bowl covered with plastic wrap for about 10 minutes. After steaming it, remove from the bag/bowl and peel off the blackened outer skin, remove the core and seeds, and slice into strips. Mix this in with the rest of the filling before melting the cheese.

Cooking Methods – While baking in the oven is an easy method, other options include melting the cheese in a microwave, on the stovetop, or on a grill. When made at a carne asada cookout, it is common to see the fundido in a cast iron skillet being melted on the grill while cooking the meat. Serve as an appetizer while finishing the meat for dinner.

Mix-Ins – While the most basic recipes can be just cheese, or cheese and chorizo, many other options are common as well. Some of the most popular additions are sauteed mushrooms, onions, bell peppers, jalapenos, serrano, tomato, corn, and green onions. Other meats can include ground beef, steak, crumbled bacon, or chicken.

Cast Iron – While clay pots and casserole dishes called cazuela are popular in Latin cooking, I prefer this 8-inch cast iron skillet from Lodge. These are widely available, and if taken care of properly, they will last for generations.

Cheese Grater – While you can use a regular box grater to shred your own cheese, I love this rotary cheese grater. This makes shredding fast and easy and works great with frozen butter for things like pie crusts and biscuits as well.

❄️ How to Store Queso Fundido

Being a dish made from melted cheese, this is best eaten right away. If you do have leftovers, however, you can store them for a few days. Once cooled, transfer to an airtight container and refrigerate for up to 3 days.

To reheat, you can melt it in a microwave, in skillet over medium heat, or (best option) in a 350°F oven for 5-10 minutes. Heat until the cheese has fully melted again. As a side note, the dish doesn’t reheat very well since the cheese will be more stretchy the second time and becomes oilier when reheated.

The dish can also be frozen for up to 3 months and thawed in the fridge overnight. I don’t recommend this, however, since the best texture and flavor will be when made and eaten fresh.