Published: · Updated: by Mely Martínez
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It’s one of those things that you look forward to when eating at a steakhouse in Mexico. Your mouth waters just of the anticipation of the little side dishes like the guacamole, tortilla chips, warm flour tortillas, and roasted salsa served in the molcajete.
And then it comes out in a little hot iron or clay container, bubbling, steaming, and sometimes flaming: the melted cheese. All that gooey, stringy cheese just waiting to be scooped up onto your tortilla!
Queso Fundido with Chorizo
But steakhouses aren’t the only place where people eat “Queso Fundido”, it’s also often an important dish in barbecue parties, where the cheese is placed in a small clay or metal skillet to be melted on top of the grill along with some tortillas. This is usually your appetizer while you finish grilling the meat.
Queso Fundido is usually made with Asadero, Mennonite, Manchego or Chihuahua cheeses. These cheeses are hard to find outside of Mexico, and some good substitutes are Mozzarella, Monterrey Jack, Muenster or Oaxaca. This last one can be found now in Latin grocery stores.
The recipes aren’t that different from one region to another. The most common recipe is the one with fried chorizo, but you can also find ones with roasted poblano strips or sliced mushrooms. There is another version that has the chorizo with a mix of tomato, onion, and pepper.
The process to make it is another story. There is a recipe where the cheese is melted directly on a griddle and then scooped onto a plate, another where it’s baked in the oven or placed under the broiler.
You can also make it in a small skillet right on top of the stove or on the grill where you make your steaks. The Flaming Cheese or “Queso Flameado” has warm brandy or rum poured on the cheese and lit on fire, and is served at your table while still flaming.
How to make Queso Fundido with Chorizo
JUMP TO FULL INSTRUCTIONS
DIRECTIONS:
- Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won’t need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It’ll take about 6-7 minutes to cook.(Please check the ingredients list below)
- Once cooked, remove the excess fat from theskillet or place the cooked chorizo over a paper towel to absorb the fat.
- Place the chorizo in an ovenproof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large ovenproof dish.
- Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
- Remove from oven and place over a heatproof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.
¡Buen provecho!
Mely,
Have you tried Queso Fundido at home or at a restaurant?
More recipes:
Cheese and Chorizo Turnovers
Cheese Stuffed Zucchini
Receta en EspañolQueso-Fundido con chorizo.
📖 Recipe
Queso fundido with chorizo
Mely Martínez
There is a recipe where the cheese is melted directly on a griddle and then scooped onto a plate, another where it’s baked in the oven or placed under the broiler. You can also make it in a small skillet right on top of the stove or on the grill where you make your steaks.
4.95 from 88 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Antojitos
Cuisine Mexican
Servings 6 servings as an appetizer.
Calories 339 kcal
Ingredients
- 1 Tablespoon vegetable oil
- 5 ounces Mexican Chorizo casings removed.
- 12 ounces Monterey or Oaxaca Cheese grated (2 ½ cups)
- 6 Flour tortillas or
- 12 ounces tortilla chips for serving
- 1 ½ cup of Roasted Salsa
- CHECK THE VIDEO RECIPE
Instructions
Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won’t need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It’ll take about 6-7 minutes to cook.
Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.
Video
Notes
• You can use Spanish chorizo if Mexican Chorizo is not available.
• As mentioned above, you can make the Queso Fundido over the stove, grill or even using the microwave and stir frequently.
Nutrition
Calories: 339kcalCarbohydrates: 1gProtein: 20gFat: 29gSaturated Fat: 16gCholesterol: 71mgSodium: 596mgPotassium: 140mgSugar: 1gVitamin A: 435IUCalcium: 425mgIron: 0.8mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Gail
Like the recipe. Going to try it this evening.Reply
kevin s
I made home made salsa... nothing oven roasted salsa like in the recipe but it is a salsa never the less and probably will taste similar would it make a huge impact on the recipe?
I froze some which is why I am asking because I did not want to make an extra batch.
Reply
Mely Martínez
Hello Kevin,
You can use your salsa, without a problem.Reply
Nicole
Que rico! This was one of my favorite things to order out when I lived in Mexico. Having it again brought back so many memories, so glad to finally know how to make it authentically.Reply
Miriam
Thanks for posting this recipe! I'm curious where you can buy Mexican style chorizo (and not Spanish style) and/or if you are able to recommend the brand you use.
Reply
Mely Martínez
Hello,
I usually buy it at Mexican or Latin grocery stores.Reply
Juliane
Cacique Chorizo is a good brand to use
Reply
Judy p seaton
Here's a good recipe. Looks so good.
Reply
Bree
Mely,
I was wondering if there is a Mexican recipe for the cheese sauce served at Mexican restaurants that is NOT the fundido. Just a regular thin queso. I have tried every recipe I can find, and nothing is just fantastic.Reply
Mely Martínez
Hello,
I came to know about that sauce here in the States, some people only mix cheese with salsa and season it with powdered bouillion. I never see that dish in Mexico. It must be a Tex-Mex thing.
Reply
Jesse
It’s an Americanized thing, but I know just what you’re talking about.
White American Cheese
Diced Green Chili’s / Jalepenos
Cumin
Garlic Powder
Pepper
MilkGet the American slices from a deli, and chop it up in smaller slices. Add all ingredients to a bowl. Add milk a little at a time to make sure you get the consistency you’d prefer. And just either heat in a microwave. Or use a sauce pot on your stove.
It’ll be a hit every time
Reply
Catherine Oliver
This is great and just how we fixed it the first time. The next time we added some roasted poblanos (peeled and roughly chopped). And the NEXT time (lol) we grated the cheese into a large bowl and mixed in the chorizo and poblanos. Every way was the perfect way. Thanks SO much.Reply
Mely Martínez
Hello Catherine,
Thank you for the feedback and for sharing all the ways you prepared the Queso Fundido.Reply
Carl
Would queso fresco or cotija work for this recipe? Which cheese have you found works best? I’ve made this before with another recipe and the cheese was way too stringyMely Martínez
Hello Carl,
Usually, Oaxacan Cheese is used in Mexico. There are some Oaxacan Style cheeses sold at regular grocery stores in the USA. But you can use Monterrey Jack, Mozarella, or Muenster, This last one is my favorite for this recipe as well as quesadillas. And, the cheese after melting has that stringing consistency. Sort of long cheese strands.
Lyn
I fell in love with queso fundido when I had it a a restaurant in Phoenix last year. This recipe looks amazing and not difficult so I definitely want to try it. I do have a few questions - What size oven proof dish do you recommend? Also can it be done in a cast iron pan? Thank you!Reply
mmartinez
Hello Lyn,
Use an 8 or 9 IN dish. Yes, you can use a cast iron or even clay pan.Reply
Candelario
Most definitely you can do this queso fundido on a cast iron skillet I use that small 8 inch skillets and when I place the cheese to be melted I cover it with the cast iron lid and it melts the cheese amazing
Reply
K
I am lactose intolerant, can this be made with vegan mozzarella?
Reply
mmartinez
Hello K,
Is the cheese melt, yes you can.Reply
Terri Foster
i have tried it in my crock pot & it works quite well. i have used regular white cap mushrooms, chorizo & a type of string cheese from a Mexican market. it might be Oaxacan. but it needs more flavor. any suggestions?Reply
mmartinez
Hello Terri,
The Oaxacan cheese is a little saltier than the cheese you find here in the States.
Reply
Rosela
I would love to make this for a party. Do you think it would hold up well in a crock pot?
Reply
mmartinez
Hello Rosela,
I think the queso fundido with chorizo will keep fine if you set the lower setting. BTW such a great idea!Reply
Sherry White
can I use gorgonzola cheese in this recipe?
Reply
mmartinez
Hello Sherry,
I'm not sure Gorgonzola will melt property. You can use any type of cheese that melts.Reply
Saul
There's a restaurant that served queso flameado and is delicious. Everytime I go to Houston have to have it cause I can't get flamed cheese anywhere else 😞Reply
Anonymous
Can I use Queso blanco caribeno cheese in this recipe
Reply
mmartinez
Hello,
I don't think it will melt the same way.Reply
Saul
Queso blanco is good for frying.
Reply
Tara
This was delicious! I loved how easy it was to make too.Reply
Nina B.
Made this and tasted OK. The recipe was perfect I think it was the chorizo I bought. I think when making this you have to have a good chorizo.
Reply
Gary
Good chorizo is the key. Bulk is way better than the stuff in the tube. Local Hispanic markets usually have good chorizo.
Reply
Alicia
This is a common dish served i. The northern part of Mexico. It is usually made with sauteed onions, rajas of roasted poblano peppers and a little garlic. The cheese we use in Chicago is queso Chihuahua. It is usage served with freshly made flour tortillas.Reply
Solrac
In Mexico City, the Queso Fundido is served with mini corn tortillas, outstanding. I have an old recipe that calls for 1/2 and 1/2 Monterey and Oaxaca cheese and has little stronger flavor which stands up better with the chorizo.Reply
mmartinez
Hello Solrac,
Yes, the mini corn tortillas had replaced the tradicional triangular shaped crispy fried tortillas. Some chorizo, depending where you live, had a very strong flavor.
Reply
Crystal Montes
Hello, I live in the El Paso-Juarez area. I love queso fundido and thank you for teaching us this recipe. Your blog has helped me make food that I am sure my grandmother would have taught me if she did not pass when I was young. I had a question. Is there any way you may write a blog on how to make authentic chili con queso? I know it has strips of long green chili, onion, and tomato. It is kind of like making queso fundido but the cheese is not as stringy. I do not know what kind of cheese that is used or other ingredients. A recipe on how to make authentic chili con queso would be great. ThanksReply
Chris
I have never made queso fundido but have had it in restaurants. Yours looks absolutely fantastic. We've used Cacique products before, the chorizo and several others. Good stuff.Reply
Renee @ Tortillas and Honey
I've never made queso fundido, but it something that I love to order as an appetizer. Have never even thought about making it before and your recipe is so simple and delicious looking. Asadero cheese is actually one of my favorite and I am definitely giving your recipe a try! Thanks so much for a wonderful recipe! 🙂
Reply
Robert Groves
I made homemade queso fundido here in Scotland using locally made queso oaxaqueño and queso fresco. I also used homemade chorizo verde. It's an amazing dish.
Reply
Karen
LOVE queso fundido! I made some a while back . It had mushrooms in it... just wonderful!Reply
Nammi
it does look delicious.
Reply
Verónica - Entre Fogones y Artilugios Varios
Qué rico, me encanta! En España es muy difícil encontrar queso de Oaxaca y lo sustituimos por gouda. También nos encanta con rajas verdes.
Reply
Kat
My husband always orders the shrimp fundidos when we eat out at our favorite Mexican restaurant. It is grilled shrimp with grilled onions and peppers and then the cheese on top. It is absolutely delicious! They serve it with the tortillas but he just eats it off the plate.Reply
Mely
Hello Kat,
Love the idea of the grilled shrimp. 🙂Reply
Byte64
Delicioso Mely!
Reply
NORMA RUIZ
Se me ha hecho agua la boca que delicia Mely, gracias por la receta, besitos.Reply
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