If you crave the irresistible pull of melted cheese fused with savory chorizo, look no further than Homemade Queso Fundido. This classic Mexican appetizer boasts a bubbling cheesy top, just the right amount of spice, and flavor-packed bites of sausage, all scooped up with warm tortillas or crunchy chips. Whether you’re hosting taco night or searching for your next crowd-pleasing party dip, there’s something magical about gathering everyone around a skillet of this gooey, shareable gem.
Ingredients You’ll Need
Homemade Queso Fundido is incredibly straightforward to make, but it’s the thoughtful combination of these ingredients that delivers its crowd-stopping flavor and oozy texture. Here’s why each thing you add to the skillet matters.
- Olive oil: Gives you a silky base for browning chorizo and veggies, and adds a little depth to the finished dish.
- Mexican chorizo (1/2 pound, casing removed): Brings irresistible spice, smokiness, and rich flavor—the essential savory spark for your cheese.
- Small onion (finely chopped): Adds sweetness and subtle crunch right where it’s needed.
- Jalapeño (seeded and finely chopped): Offers a gentle heat and bright, fresh zing that balances all that melty cheese.
- Oaxaca cheese (2 cups shredded, or mozzarella): This is your melt-master: it gives that famous stretchy pull that makes Queso Fundido unforgettable.
- Monterey Jack cheese (1 cup shredded): Creamy with a mild tang, it helps the cheese layer become ultra-smooth and luscious.
- Ground cumin (1/4 teaspoon): Wakes up the whole mix with warm, earthy notes.
- Fresh cilantro (chopped, for garnish): Pops with aroma and color, and adds a fresh twist right before serving.
- Lime wedges: A finishing squeeze of tart citrus brightens every bite.
- Warm tortillas or tortilla chips for serving: These are your cheese delivery system; be ready for lots of swooping and scooping!
How to Make Homemade Queso Fundido
Step 1: Sauté the Chorizo
Start by preheating your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat, then add the chorizo (make sure you’ve removed the casing). Break it up with a spatula as it cooks, letting it turn rich and browned—this takes about 6–8 minutes. You’ll see fragrant, sizzling bits, and your kitchen will start smelling absolutely incredible!
Step 2: Add Onion and Jalapeño
Once the chorizo is nearly done, stir in the chopped onion and jalapeño. Sauté for another 2–3 minutes until both are softened, and any spicy flavors start to mellow into the pan. Sprinkle in the cumin, give it a good stir, then take the skillet off the heat. If there’s extra grease pooling at the bottom, carefully drain it off so your queso stays rich—not oily.
Step 3: Layer with Cheese
Now for the fun part! In an oven-safe skillet (a small cast iron pan is perfect) or baking dish, spread out the spicy chorizo mixture in an even layer. Sprinkle the shredded Oaxaca (or mozzarella) and Monterey Jack cheeses evenly on top. These two cheeses join forces to become irresistibly melty and stretchy—the true signature of Homemade Queso Fundido.
Step 4: Bake Until Bubbling
Place your cheesy skillet on the middle rack and bake for 10–12 minutes, until the cheese is fully melted and bubbling around the edges. Want a little golden crust on top? Slide the skillet under the broiler for 1–2 minutes, keeping a close eye so it doesn’t go from perfect to scorched!
Step 5: Garnish and Serve
As soon as the cheese is molten and dreamy, sprinkle generously with chopped fresh cilantro. Set out plenty of lime wedges and your favorite warm tortillas or tortilla chips. Serve hot—the magic of Homemade Queso Fundido is all about that fresh-from-the-oven, stretchy, scoopable bliss.
How to Serve Homemade Queso Fundido
Garnishes
Sure, you could stop at cilantro and lime, but why not dress it up? Top with thinly sliced green onions for extra crunch, or a scattering of diced tomatoes for juicy color. For even more brightness, a little pickled red onion or jalapeño looks beautiful and adds zesty layers.
Side Dishes
Homemade Queso Fundido absolutely shines alongside classics like refried beans, guacamole, and a fresh tomato salsa. For a fuller spread, serve with cooling sides like sliced avocado, a simple cucumber salad, or even some herby rice. And don’t forget the chips and tortillas for plenty of dippable fun.
Creative Ways to Present
Let your inner entertainer loose! Try serving individual portions in mini cast iron skillets for personal flair at a dinner party. Or, make a “build your own” taco bar with the queso as a decadent filling. If you’re looking for a twist, top baked potatoes or roasted veggies with a big spoonful for unforgettably cheesy comfort food.
Make Ahead and Storage
Storing Leftovers
If there’s any of your Homemade Queso Fundido left (lucky you!), let it cool to room temperature. Transfer the leftovers into an airtight container and refrigerate for up to 3 days. Don’t forget to scoop up every cheesy bit—it reheats surprisingly well!
Freezing
Technically, you can freeze Queso Fundido, but the texture may become less smooth due to the cheese. If you do, wrap it tightly and freeze for up to 1 month. Thaw in the fridge overnight before reheating. While the flavor remains delicious, expect the cheese to be a bit less stretchy after freezing.
Reheating
To bring your Homemade Queso Fundido back to life, reheat in a small skillet over gentle heat, stirring occasionally until fully melted and bubbling again. You can use the microwave in short bursts, but a skillet gets you that irresistible, gooey texture every time. Add a splash of milk if it’s too thick, then serve hot with fresh chips or tortillas.
FAQs
Can I make Homemade Queso Fundido vegetarian?
Absolutely! For a satisfying vegetarian version, just skip the chorizo and substitute with sautéed mushrooms and colorful bell peppers. You’ll get all the savory appeal and plenty of hearty bites, no meat required.
What if I can’t find Oaxaca cheese?
If Oaxaca cheese is elusive, go for mozzarella. Its mild creaminess and great melting power mimic Oaxaca’s texture well. You can also blend in a bit of asadero or even provolone if you find those in your local market.
How do you keep Homemade Queso Fundido smooth and creamy?
The magic combination of Oaxaca (or mozzarella) and Monterey Jack helps ensure a lusciously melty dip. Be sure to use freshly shredded cheese when you can, as pre-shredded mixes sometimes include anti-caking agents that can stubbornly resist full meltiness.
Is Homemade Queso Fundido spicy?
It has a gentle kick from the chorizo and jalapeño, but the cheese tames the heat to crowd-pleasing levels. If you want it milder, skip the jalapeño or remove every last seed. If you want more fire, add extra jalapeños or a splash of hot sauce at the table.
Can you double this recipe for a party?
Yes! Just use a bigger skillet or casserole dish, and keep the ingredient ratios the same. Since Homemade Queso Fundido is best bubbly and hot, bake it in batches if you don’t have a giant oven-proof pan.
Final Thoughts
If you’ve never tried making Homemade Queso Fundido at home, take this as your sign to dive in—the moment you scoop up that first melty bite, you’ll understand why this dish is a staple for gatherings big and small. Fire up your oven and treat yourself to the ultimate cheesy comfort food. Your friends and family will thank you!
