Description
Queso Fundido is a delicious Mexican melted cheese dip combined with spicy pork chorizo and mild green chilis, baked until bubbly and topped with fresh pico de gallo and cilantro. Perfect for serving warm as an appetizer or party dish alongside tortilla chips or warm tortillas.
Ingredients
Scale
Meat and Vegetables
- 1 (9-ounce) package pork chorizo
- 1 (4-ounce) can chopped green chilis, mild or hot
- 1 cup pico de gallo, homemade or store-bought
- Cilantro leaves, for serving
Cheese
- 1 ½ pounds grated cheese (a mix of mozzarella, Monterey Jack, Oaxaca, or panela)
Accompaniments
- Tortilla chips, for serving, homemade or store-bought (optional)
- Warm tortillas (corn or flour), for serving (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and position the rack in the center to ensure even baking.
- Prepare the ingredients: Have the chorizo, green chilis, cheese, pico de gallo, cilantro, and tortilla chips ready in separate bowls for easy assembly.
- Cook the chorizo: In a large ovenproof skillet over medium heat, cook the pork chorizo, stirring and breaking it up until crumbly and fully cooked. Drain excess fat into a heatproof container and set aside ¼ cup of the cooked chorizo for topping. Leave the remaining chorizo in the skillet.
- Add the green chilis: Stir the chopped green chilis into the cooked chorizo evenly.
- Layer with cheese: Evenly cover the chorizo and chili mixture with the grated cheese, making a thick, inviting layer.
- Bake the queso fundido: Place the skillet in the preheated oven and bake for 10-12 minutes, until the cheese is completely melted and bubbling.
- Finish and garnish: Remove the skillet from the oven carefully. Top with the reserved ¼ cup of chorizo, spoon on the pico de gallo, and sprinkle fresh cilantro leaves on top for a burst of color and freshness.
- Serve warm: Serve the queso fundido immediately with tortilla chips or warm corn or flour tortillas for dipping and scooping.
Notes
- You can adjust the heat by selecting mild or hot chopped green chilis.
- For a vegetarian version, omit chorizo and add sautéed mushrooms or a plant-based meat substitute.
- If you don’t have an ovenproof skillet, transfer the cooked chorizo mixture to a baking dish before layering with cheese and baking.
- Use a blend of cheeses for best flavor and texture; Oaxaca or panela add a creamy melt, while mozzarella and Monterey Jack give stretch and mild taste.
- Serve immediately to enjoy the cheese warm and gooey.
Nutrition
- Serving Size: Approximately 1/10 of recipe (about 100g)
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 65mg
