Queso Fundido with Chorizo, Green Chilis, and Fresh Toppings Recipe

If you’re craving something cheesy, spicy, and absolutely irresistible, you’ve got to try this Queso Fundido with Chorizo, Green Chilis, and Fresh Toppings Recipe. I discovered this gem a few years ago during a casual dinner party and it instantly became everyone’s favorite. The meld of gooey cheese, smoky chorizo, and the bright pop of fresh pico de gallo is seriously fan-freaking-tastic. Stick around—I’ll walk you through everything you need to know to nail this every time.

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Ingredients You’ll Need

I’ve kept the ingredient list simple but impactful—each adds essential flavor and texture to this queso fundido. When you shop, look for fresh chorizo (don’t substitute with dried sausage) and good-quality cheeses that melt beautifully for the best results.

• Pork Chorizo: Fresh, crumbly Mexican-style chorizo packs so much smoky, spicy flavor that really defines this dish.
• Green Chilis (canned): Mild or hot, these add a subtle heat and a touch of tang that complements the cheese.
• Grated Cheese: I like a combo of mozzarella for stretch, Monterey Jack for creaminess, and Oaxaca or panela for authentic Mexican flavor.
• Pico de Gallo: Fresh pico gives brightness and freshness—homemade if you can swing it.
• Cilantro Leaves: The aromatic freshness of cilantro is non-negotiable here—it finishes the dish beautifully.
• Tortilla Chips or Warm Tortillas: For serving, these are perfect for scooping all that cheesy goodness.

Variations

I love making this queso fundido my own depending on the occasion. Feel free to tweak the heat level, change cheeses, or add more toppings—you’ll find there’s lots of room to get creative.

• Spicy Kick: I sometimes add chopped jalapeños or use hot green chilis for a fiery twist that my spice-loving friends adore.
• Vegetarian Version: Skip the chorizo and use smoky paprika or chipotle powder in the cheese for a vegetarian-friendly cheese dip.
• Cheese Swap: If you’re abroad or prefer different flavors, mixing mozzarella with cheddar or mild gouda works surprisingly well.

How to Make Queso Fundido with Chorizo, Green Chilis, and Fresh Toppings Recipe

Step 1: Sizzle the Chorizo Until Crumbly and Delicious

First things first—grab a large ovenproof skillet and cook your pork chorizo over medium heat. Break it up with a spoon as it cooks, and stir until it turns crumbly and all the fat renders out. I like to drain the excess fat into a heatproof container (it’s handy if you want to save for frying eggs later). Set aside about ¼ cup of the cooked chorizo for topping later, and leave the rest right in the skillet—it’s the base for that cheesy layer coming up.

Step 2: Mix in Green Chilis and Layer Cheese

Now, stir the canned green chilis straight into the warm chorizo. I like to use mild for a subtle heat but if you want it hotter, go wild with spicy. Once combined, pile the grated cheese right on top, spreading it evenly so every bite has a deliciously gooey stretch. This is when your kitchen starts smelling utterly amazing!

Step 3: Bake Until Bubbling and Golden

Pop the skillet into a preheated 350°F oven and bake for 10 to 12 minutes. You want the cheese to melt fully and bubble—but don’t let it brown too much, or it might get a bit greasy. Keep an eye on it around the 10-minute mark so you snag it at peak gooeyness.

Step 4: Top It Off and Serve Warm

Once it’s out of the oven, sprinkle the reserved chorizo over the top, followed by fresh pico de gallo and a generous handful of cilantro leaves. This fresh finish really elevates the dish and balances out the richness perfectly. Serve it right away with tortilla chips or warm tortillas for dipping – trust me, you’ll want to scoop every last bit!

How to Serve Queso Fundido with Chorizo, Green Chilis, and Fresh Toppings Recipe

Garnishes

I’m all about fresh cilantro and pico de gallo for that bright lift—don’t skip them! If you want a little extra, finely chopped green onions or a squeeze of fresh lime over the top adds an incredible zing.

Side Dishes

We usually enjoy this queso fundido alongside simple sides like charred corn salad, Mexican rice, or a light green salad with lime vinaigrette. For a heartier meal, warm tortillas and refried beans make perfect companions.

Creative Ways to Present

For special occasions, I like serving this in individual mini cast iron skillets for each guest—makes it feel festive and fun! You can also turn it into a dip bar with bowls of different toppings like sliced jalapeños, avocado chunks, or crumbled cotija cheese for a personalized touch.

Make Ahead and Storage

Storing Leftovers

I recommend transferring leftovers into an airtight container once cooled. Stored in the fridge, it keeps well for 3-4 days. The cheese will firm up a bit, but the flavors only deepen—just reheat gently.

Freezing

While you can freeze quesos fundidos, I’ve found the texture of the cheese changes after thawing. If you want to prep ahead, freeze the cooked chorizo and chilis separately, then assemble and bake fresh when ready.

Reheating

Reheat gently in the oven at 325°F for 10 minutes or until warmed through and the cheese softens again. Avoid the microwave if you want to maintain that perfect melty texture.

FAQs

Final Thoughts

This Queso Fundido with Chorizo, Green Chilis, and Fresh Toppings Recipe holds a special place in my heart because it’s such a delicious crowd-pleaser that’s incredibly simple to pull together. It’s perfect for everything from casual snacks to festive gatherings, and I love how it brings people together around the table. Give it a go—you’ll be amazed at just how addictive and comforting cheesy melty goodness can be!

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