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Queso Fundido with Chorizo and Peppers

Close-up of bubbling Queso Fundido with Chorizo and Peppers served hot in a black cast iron skillet.
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Make a rich, bubbly, and savory melted cheese dip featuring spicy chorizo sausage and roasted peppers, perfect for serving with warm tortillas.

Ingredients

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  • 8 ounces Mexican chorizo sausage, casings removed
  • 1 tablespoon olive oil
  • 1/2 cup diced white onion
  • 1/2 cup diced poblano pepper
  • 1/4 cup diced jalapeño pepper (seeds removed for less heat)
  • 8 ounces Oaxaca cheese, shredded or cubed
  • 4 ounces Asadero cheese, shredded or cubed
  • 2 tablespoons water or milk
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. Cook the chorizo in a medium oven-safe skillet or cazuela over medium heat. Break the sausage apart with a spoon until fully browned and crisp. Drain off most of the rendered fat, leaving about 1 tablespoon in the pan.
  2. Add the olive oil, onion, poblano pepper, and jalapeño to the skillet with the chorizo. Sauté for 5 to 7 minutes until the onions are translucent and the peppers are tender.
  3. Preheat your oven broiler to high.
  4. Sprinkle the Oaxaca cheese and Asadero cheese evenly over the chorizo and pepper mixture. Pour the water or milk over the cheese.
  5. Place the skillet under the broiler for 2 to 4 minutes. Watch closely until the cheese is completely melted, bubbly, and slightly browned on top.
  6. Remove the skillet from the oven carefully. Garnish immediately with fresh cilantro.
  7. Serve hot directly from the skillet with warm corn or flour tortillas on the side for dipping.

Notes

  • For the best melt, use a blend of good melting cheeses like Oaxaca, Asadero, or Chihuahua cheese. Avoid pre-shredded cheese as it contains anti-caking agents that inhibit smooth melting.
  • If you do not have an oven-safe skillet, transfer the cooked chorizo and pepper mixture to a small oven-safe baking dish before adding the cheese and broiling.
  • Roast the poblano and jalapeño peppers directly over a gas flame or under the broiler until charred before dicing them for a deeper flavor.

Nutrition

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