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You’ll want to make this queso fundido with chorizo every weekend this summer once you try it! An easy queso fundido recipe made in a cast iron skillet, on the grill!
THIS. THIS is one of those dishes that I’ve been trying to re-create for years and while you STILL don’t have it exactly down, it’s pretty freaking delicious!!
So, have you ever had queso fundido!? I had never even heard of it until our friends and neighbours Ange and Mike made it for us a couple of years ago. Minds. Instantly. BLOWN. I mean, does it really get better than cheese, crispy, spicy ground pork and MORE CHEESE? Well, wrap it up in some warm flour tortillas and THEN it’s better. You guys, I seriously can’t rave enough about this queso fundido with chorizo!
It’s quintessential summer-time, outdoor hanging, drink in hand and friends all around – food!
What is queso fundido?
Queso fundido is like queso’s fun cousin. It’s basically a cheesy dip but with a spicy chorizo and maybe a few grilled veggies thrown in! Think cheese fondue but not as thick. Just stringy, gooey, cheese waiting to be dipped with nacho chips or tortillas!
What kind of cheese do you use for queso fundido?
If you can find Oaxaca cheese in your grocery store (I found it at Safeway) it’s the BEST for this dish. I combined it with mozzarella to get that super stringy factor! Your grocery store will probably keep the Oaxaca in the speciality cheese section of the store, if they have one. If you CAN’T find Oaxaca, you can sub it for more mozzarella, or some Monterrey cheese. I love to use Monterrery jack with jalapenos for a little extra spice!
How do you make queso fundido with chorizo?
There are a few different variations for this dish out there on the internet, but for my version you’ll first want to start with creating a simple pico de gallo. and letting it simmer for a few hours to let all of the flavors mingle.
I also made my own Mexican chorizo for this recipe, since it’s fairly difficult to find it in the stores. You can absolutely use the more widely available Italian chorizo and the dish will still be delicious!
Other than the salsa and the chorizo, you don’t have much else to do other than grate a SCHWACK of cheese and chop up a pepper and some mushrooms (if you want).
This queso can be made on the stovetop but personally, I love it on the grill!
Heat your grill to medium-high and drizzle a cast iron pan with a tablespoon or two of avocado oil (or your favourite oil). Once the oil heats up, add the chorizo and use cook it until brown and crispy, about 5-7 minutes. Remove the meat with a slotted spoon and use the remaining oil/grease to sauté the diced pepper and mushrooms.
After that, it’s just throwing everything back into the skillet, dumping in a whole pile of cheese and letting everything get ooooey gooey and melty. I like to close the lid of the grill for a few minutes to make sure everything gets properly melted!
What do you serve queso fundido with?
My favourite way to eat this queso is with warm, soft flour tortillas. Scoop some into a tortilla, add a little hot sauce and voila, the most delicious dish you’ve ever had!!
You can also eat this dip with tortilla chips. I bought some tortilla chips that were lightly spiced with jalapeno for this and it was SO good!
Queso fundido with chorizo, people!
PS – I’m hosting a giveaway over on Instagram right now and you NEED to enter. You can win a stand mixer and a Starbucks gift card! It’s a giveaway to kick off the start of fall (gasp) and the back to school season. HOW is it August 22 already!?
PPS – I’m binge-watching Orphan Black. It’s weird….but so intriguing. The main actor is absolutely AMAZING!
I hope you all have a sun-filled weekend (and cheese-filled)!
A few of my other favorite summer grilling meals:
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Queso Fundido with Chorizo
- Total Time: 45 minutes
Description
You’ll want to make this queso fundido with chorizo every weekend this summer once you try it! An easy queso fundido recipe made in a cast iron skillet, on the grill!
Ingredients
Pico de Gallo
- 1 medium tomato, diced
- 1 onion, diced
- 1 jalapeno pepper, seeded and chopped
- 3 tbsp fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 2 tsp fresh lime juice (about half a lime)
Mexican Chorizo
- 1 lb ground pork
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- pinch cinnamon
- pinch ground cloves
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 2 cloves garlic, minced
- 1/4 cup vinegar
Queso Fundido
- 2 tbsp avocado oil (or favorite oil)
- 1/2 green bell pepper, diced
- 3 oz mushrooms, diced
- 1/2 lb Oaxaca cheese, shredded (or Monterrey jack with jalapeno)
- 2 cups mozzarella cheese, shredded
- to serve: warm flour tortillas, tortilla chips, cilantro, hot sauce for garnish
Instructions
- Make the pico de gallo. In a small bowl, combine and the diced tomato, onion, jalapeno pepper, cilantro and minced garlic. Season with salt and fresh lime juice, stirring to combine. Allow the pico to rest in the fridge for a couple of hours, if possible.
- Make the chorizo. Combine all of the ingredients in a large bowl. Use your hands to mix thoroughly. Use immediately in the queso or keep in the fridge, covered, until you’re ready to use.
- Make the queso fundido. Preheat the grill to 400 F and place a cast iron skillet on top (mine is 12″). Add the oil. Once the oil is hot and shimmering, add the Mexican chorizo, and fry on the grill until crispy and brown, about 5-7 minutes. Remove the meat to a paper-towel lined plate using a slotted spoon. Add to the cast iron skillet the diced pepper and mushrooms and saute for a few minutes. Drain the excess liquid from the pico, then add it to the skillet along with the chorizo and stir together. Add ALL of the cheese to the skillet, close the lid of the grill and let the cheeses melt together, 2-3 minutes. Serve immediately, with warmed flour tortillas and/or tortilla chips and hot sauce.
Leftover queso can be kept in a sealed container in the fridge for 2-3 days, and re-heated in the oven or in the microwave.
Notes
*Mexican chorizo recipe adapted from The Spruce Eats
- Prep Time: 25 minutes
- Cook Time: 20 minutes
That looks so delicious! I’d like to eat the whole pan!
It is soooo delicious Jeff!! We often do eat the whole pan 😉
This is fabulous! I love that you use oaxaca cheese. It’s my favorite for melting!
I love oaxaca too! It’s so good!