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Queso Fundido

Queso fundido is a Mexican melted-cheese dip made in a bubbling cast iron skillet with chorizo and jalapeños. Expect stretchy strings when scooped and a smooth, melty texture ready for tortilla chips.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Queso fundido
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 lb chorizo, casing removed
  • 0.5 cup diced jalapeños
  • 2 clove garlic, minced
  • 0.25 cup diced white onion
  • 2 tbsp heavy cream
  • 1 tbsp cilantro, chopped
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet
  • 1 slow cooker

Method
 

Cook the chorizo and aromatics
  1. Heat a cast iron skillet over medium-high heat and cook the chorizo, breaking it apart as it cooks until browned, about 5 minutes, with visible browned crumbles and rendered fat.
  2. Add the minced garlic and diced jalapeños and cook for 1 minute until fragrant, stirring so the garlic doesn’t brown and the jalapeños look glossy.
Melt the cheeses
  1. Lower the heat to medium and add Oaxaca or mozzarella, Chihuahua or asadero, and Cotija along with heavy cream, stirring frequently until the cheeses begin to liquefy, about 1-2 minutes.
  2. Continue stirring on medium heat until the cheese is completely melted, smooth, and bubbling, about 5-7 minutes, with stretchy strings when you drag a spoon through.
Finish and serve
  1. Top the queso with diced onion and chopped cilantro so they sit on the surface, letting them soften slightly while the cheese stays hot and bubbling.
  2. Serve immediately in the cast iron skillet with warm tortilla chips for dipping; keep warm over low heat or transfer to a slow cooker on warm until ready to eat.

Notes

Pro tip: keep the queso at a gentle simmer (avoid boiling) so it stays smooth and stringy; if it thickens, stir in a splash of warm cream or milk. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over low heat with a little splash of cream until pourable. Freezing is not recommended for best texture. For a dairy-light swap, use a good melting shredded mozzarella blend and reduce Cotija slightly for a milder, less salty version.