Description
Queso Fundido is a deliciously gooey Mexican melted cheese dip featuring savory pork chorizo, mild or hot green chilis, and a blend of cheeses. This warm, bubbling skillet dish is perfect for sharing as an appetizer or snack, served with fresh pico de gallo, cilantro, and crispy 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
Cheeses
- 1 ½ pounds grated cheese (a mix of mozzarella, Monterey Jack, Oaxaca, or panela cheese)
For Serving
- Tortilla chips, homemade or store-bought (optional)
- Warm tortillas (corn or flour), for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and place a rack in the center position to ensure even baking.
- Prepare Ingredients: Arrange the chorizo, green chilis, grated cheese, pico de gallo, cilantro, and tortilla chips in separate bowls to streamline the cooking and assembly process.
- Cook Chorizo: In a large ovenproof skillet over medium heat, cook the pork chorizo by stirring frequently until it turns crumbly and fully cooked. Drain excess fat into a heatproof container. Reserve ¼ cup of cooked chorizo for garnishing later and keep the remaining chorizo in the skillet.
- Add Green Chilis: Stir the chopped green chilis into the cooked chorizo evenly, distributing the mild or hot flavors throughout.
- Layer Cheese: Generously cover the chorizo and green chili mixture in the skillet with the grated cheese blend, ensuring thorough coverage for melting.
- Bake: Place the skillet in the preheated oven and bake for 10-12 minutes, or until the cheese is fully melted, bubbling, and golden in spots.
- Top and Serve: Carefully remove the skillet from the oven. Sprinkle reserved chorizo, pico de gallo, and fresh cilantro leaves over the melted cheese. Serve immediately while warm with tortilla chips or warm tortillas for dipping.
Notes
- Use an ovenproof skillet to allow cooking directly on the stove and transferring safely to the oven.
- You can mix different cheeses to balance meltiness and flavor; Oaxaca and panela add authentic Mexican taste.
- Drain chorizo fat carefully to avoid a greasy dip but retain enough for flavor.
- Warm tortillas make a great alternative for dipping if you prefer over chips.
- Adjust the amount of green chilis to control the heat level in the dish.
Nutrition
- Serving Size: 1/10 of recipe (approx. 100g)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 55 mg
