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Queso Fundido with Chorizo

  • Author: Katherine | Love In My Oven
  • Total Time: 45 minutes


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!



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


  1. 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.
  2. 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.
  3. 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.


*Mexican chorizo recipe adapted from The Spruce Eats

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes

Keywords: queso fundido recipes // Mexican cheese dishes // queso fundido with chorizo

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