Queso Fundido with Chorizo
A sizzling skillet of molten, stretchy cheese studded with crispy, spicy chorizo. This Mexican party favorite comes together in one pan, bubbling hot and ready for warm tortillas.
For 4 servings
- prep
Preheat the oven and prep the ingredients.
Position a rack in the upper third of the oven and preheat to 400°F (200°C). Shred the Oaxaca cheese and Monterey Jack cheese. Finely dice the onion, mince the garlic and serrano pepper.
- fry · ~10 min
Cook the chorizo and aromatics.
1.Heat olive oil in a cast iron skillet over medium heat.2.Add the onion and cook until softened, about 3 minutes.3.Add garlic and serrano pepper, cook until fragrant, 30 seconds.4.Add the chorizo, breaking it up with a spoon, and cook until browned and crispy, about 6-8 minutes.TIPDon't rush the chorizo — letting it get a little crispy adds great texture against the melted cheese. - assemble
Assemble the queso fundido.
Remove the skillet from heat. Drain off any excess fat from the chorizo, leaving a little for flavor. Spread the cooked chorizo in an even layer, top with the shredded Oaxaca and Monterey Jack cheese.
- bake · ~9 min
Bake until bubbly and golden.
Transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden in spots.
TIPWatch closely in the last two minutes — the cheese goes from perfectly melted to burnt quickly. - garnish
Garnish and serve immediately.
Remove from the oven, scatter chopped cilantro over the top, and serve immediately with warm corn tortillas and lime wedges on the side.
TIPServe right in the hot skillet — it keeps the cheese molten and makes for a dramatic presentation.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh Mexican chorizo, not cured Spanish chorizo, for the right crumbly texture.
- 2Shred the Oaxaca and Monterey Jack yourself — pre-shredded cheese won't melt as smoothly.
- 3Drain most but not all of the rendered chorizo fat to avoid a greasy dip.
- 4Serve immediately after baking; the cheese will stiffen as it cools.
- 5Warm the tortillas directly over a gas flame or in a dry skillet for 30 seconds per side.
- 6For extra smokiness, broil the queso fundido for the last 1–2 minutes instead of baking.
Adapt it for your goals.
Vegetarian
Replace the chorizo with a mix of sautéed mushrooms (shiitake or cremini), smoked paprika, cumin, and a pinch of cayenne for a similarly savory, smoky, and spicy filling.
low oilLow-oil
Cook the chorizo in a nonstick skillet without any added oil; the chorizo will release enough fat to cook the aromatics. Still drain excess fat before adding cheese.
extra spicyExtra-spicy
Keep the seeds in the serrano pepper and add 1–2 tablespoons of chopped pickled jalapeños (or a splash of pickling liquid) to the chorizo while it cooks for layered heat.
cheese swapCheese swap
Substitute half the Monterey Jack with queso Chihuahua or mild cheddar; both melt well and add a slightly different tangy richness.
sheet pan partySheet-pan party
Double the recipe and spread the mixture in a 9x13-inch baking dish instead of a skillet; bake at 400°F until bubbly, about 12-15 minutes, for a larger crowd.
Why this is on our healthy list.
High-Quality Protein
Chorizo and cheese provide satiating animal protein that helps build and repair tissues.
Calcium for Bone Health
Both Oaxaca and Monterey Jack cheeses are rich in calcium, essential for strong bones and teeth.
Fermented Probiotic Potential
Oaxaca cheese, being a fresh cheese, may contain beneficial live cultures that support gut health.
Vitamin C from Garnishes
Fresh lime wedges and cilantro add a pop of vitamin C and antioxidants with zero extra fat or sodium.
Low-Carb, High-Fat Energy
When served on lettuce cups instead of tortillas, queso fundido is naturally keto-friendly and provides long-lasting energy.
Frequently asked questions
Yes, but use fresh Mexican chorizo, not dried Spanish chorizo. Spanish chorizo is cured and won't crumble or render the same way.
