Queso Fundido with Chorizo, Green Chilis, and Pico de Gallo Recipe

If you’ve ever found yourself craving a ridiculously cheesy, smoky, and spicy appetizer that just brings everyone together, you’ve got to try this Queso Fundido with Chorizo, Green Chilis, and Pico de Gallo Recipe. I absolutely love this because it’s that perfect melty cheese dip with a little kick and fresh brightness from the pico, making it irresistible every single time. Whether you’re hosting game night, a casual get-together, or just treating yourself to something indulgent, this recipe will quickly become your go-to. Let me walk you through it so you can nail it perfectly in your own kitchen.

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Ingredients You’ll Need

These ingredients work together beautifully to create that classic queso fundido experience. The chorizo adds spice and meatiness, while the cheese provides gooey richness. Green chilis add a little tangy depth, and pico de gallo freshens things up. Pro tip: grab a good quality chorizo and fresh pico if you can – it really makes a difference.

• Pork chorizo: Choose fresh, uncooked chorizo – it’s full of flavor and releases fat to cook the cheese in.
• Chopped green chilis: Mild or hot, canned works well for convenience and consistent heat.
• Grated cheese: A mix of mozzarella, Monterey Jack, Oaxaca, or panela gives you the perfect melty texture and flavor complexity.
• Pico de gallo: Homemade adds a bright, fresh touch, but store-bought is a fine shortcut.
• Cilantro leaves: For a fresh, herbaceous finish that cuts through the richness.
• Tortilla chips or warm tortillas: For scooping — homemade or store-bought works great, just make sure they’re sturdy enough to hold the cheesy goodness.

Variations

I love experimenting with this queso fundido recipe to suit different tastes or occasions. Don’t hesitate to personalize it — that’s part of the fun! You can swap cheeses or try different chili heat levels. I always encourage you to make the recipe your own.

• Spicy Upgrade: When I want more heat, I add some chopped jalapeños or use hotter green chilis – it gives a nice kick without overshadowing the cheese.
• Vegetarian Version: I’ve made it without chorizo, just with sautéed mushrooms and onions, and it’s still amazing — lots of smoky flavor plus creamy cheese.
• Cheese Swap: Sometimes I use just mozzarella and Monterey Jack for a milder cheese blend, especially if serving kids.
• Extra Crunch: Adding toasted pepitas (pumpkin seeds) on top adds a clever crunch and nutty flavor I recently discovered and love.

How to Make Queso Fundido with Chorizo, Green Chilis, and Pico de Gallo Recipe

Step 1: Cook the Chorizo to Crispy Perfection

First things first, preheat your oven to 350°F with a rack in the center. Heat a large ovenproof skillet over medium heat and add the pork chorizo, breaking it apart with your spatula. Cook it until it’s nicely crumbly and browned, which usually takes about 5-7 minutes. This is key because well-cooked chorizo releases flavor and some fat, which will meld wonderfully with the cheese later on. Don’t forget to drain off excess fat into a heatproof container — unless you want your queso super greasy, which I definitely don’t!

Step 2: Mix in the Green Chilis and Top with Cheese

After you’ve set aside about ¼ cup of the chorizo for topping later, stir the chopped green chilis right into the remaining chorizo in the skillet. Now comes the cheesy part: sprinkle that beautiful mix of grated cheeses evenly on top. You’ll find the layered cheesy coverage helps to create that bubbling golden crust you’re dreaming of.

Step 3: Bake Until Melty and Bubbling

Place your skillet in the preheated oven and bake for about 10-12 minutes. You’re looking for the cheese to melt completely and start bubbling, with just a hint of golden brown on the edges. I like to peek in at the 10-minute mark so I can catch it perfectly melted without overcooking. Nothing worse than rubbery cheese, right?

Step 4: Top with Chorizo, Pico, and Cilantro

Once the queso fundido is out of the oven, quickly sprinkle the reserved chorizo on top, spoon over some fresh pico de gallo, and scatter cilantro leaves for a fresh, bright finish that balances that rich, melty cheese. I love how the pico’s acidity cuts through the richness, creating the perfect bite.

Step 5: Serve Warm with Chips or Tortillas

Serve it immediately while it’s still warm and gooey. I like to offer tortilla chips alongside for scooping, and sometimes we wrap it in warm corn or flour tortillas for a fun twist. Either way, it’s game over once you dig in.

How to Serve Queso Fundido with Chorizo, Green Chilis, and Pico de Gallo Recipe

Garnishes

I always top mine with fresh cilantro leaves and a generous dollop of pico de gallo for that fresh flavor contrast. Sometimes I add chopped green onions or a squeeze of lime juice right before serving for an extra punch. These simple touches elevate the whole dish without much extra effort.

Side Dishes

We love serving this queso fundido alongside a simple Mexican rice or charred corn salad to round out the spread. It’s also fantastic with a light green salad if you want something fresh. And of course, tortilla chips or warm tortillas are perfect for scooping.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins for a cute, personalized touch. Another idea is to use small cast iron skillets for that restaurant-vibe presentation at home. Adding colorful garnishes like thinly sliced radishes or edible flowers never fails to impress guests, too.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate for up to 3 days. It won’t be quite as gooey as freshly baked, but still tastes delicious reheated. Pro tip: add a splash of milk when reheating to help bring back some creaminess.

Freezing

Freezing queso fundido is possible but not ideal because cheese texture changes when frozen. However, if you want to prep ahead, freeze the cooked chorizo and chilis separately, then freshly melt the cheese when ready to serve.

Reheating

The best way I’ve found to reheat leftovers is in a skillet over low heat, covered, to gently melt the cheese without drying it out. Microwave works in a pinch, but go easy to avoid rubbery cheese. Adding a little extra shredded cheese on top helps revive that melty magic.

FAQs

Final Thoughts

This Queso Fundido with Chorizo, Green Chilis, and Pico de Gallo Recipe is truly one of my all-time favorites to make and share. I remember the first time I nailed it — the house smelled incredible, and everyone dove in like it was the best thing they’d ever tasted. I’m confident you’ll love it just as much. It’s easy, impressive, and utterly delicious, perfect for those moments when you want to feel the warmth of good food and good company. So next time you’re craving something cheesy, spicy, and fresh, give this recipe a try — you won’t regret it!

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