This bubbling hot Queso Fundido is a cheese dip that’s loaded with spicy chorizo, and comes together in a single skillet in just 25 minutes. Rooted in Mexican kitchens as a simple celebration of melted cheese (literally “fundido”), that crossed the border to become a Tex-Mex favorite that’s now one of my go-to appetizers for game days, holiday parties, or to enjoy on relaxed family nights when I want something everyone will devour.
This version nails the classic combo of gooey, stretchy Oaxaca and Monterey Jack cheeses with bold, savory chorizo in every bite. It bakes up bubbly and golden with almost no effort, delivering that restaurant-quality flavor that somehow tastes even better because it’s homemade.
I love how versatile this dish is. You can serve it straight from the skillet as a starter with tortilla chips, or turn it into a cheesy main with extra toppings and warm tortillas for scooping. It brings serious flavor without complicated steps and never fails to impress.
For more cheesy Tex-Mex dips and party starters like this one, check out my Copycat Torchy’s Queso Dip, Grilled Mexican Street Corn Dip, 7 Layer Dip, Easy Refried Bean Dip, and Bacon Jalapeño Popper Dip.
Why you’ll love this family favorite recipe!
- It uses easy-to-find ingredients like Oaxaca or Monterey Jack cheese and good chorizo that most grocery stores carry – no hunting for specialty items.
- Ready in just 25 minutes in one skillet, it’s quick enough for weeknights yet impressive enough for potlucks or parties.
- This dip travels well, reheats beautifully, and always gets rave reviews because it tastes like it came straight from a restaurant.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Ground Chorizo – Brings bold, savory spice and richness that makes the whole dip taste special. Beef or pork both work great.
- Chopped Yellow Onion – Cooks down with the chorizo and adds sweet depth and aroma.
- Garlic – Just a couple cloves for that essential savory punch.
- Oaxaca Cheese – This mild, stretchy Mexican cheese gives you that signature gooey pull. Queso quesadilla works as a straight swap with no other changes needed.
- Monterey Jack Cheese – Melts so creamy and mild. Pepper Jack is great if you want a little kick – no adjustments to amounts or bake time required.
- Chopped Cilantro – Optional, but it brightens everything up right at the end.
- Tortilla Chips or Toasted Corn Tortillas – The perfect scoopers for all that cheesy goodness.
How to Make Queso Fundido
- Cook chorizo mixture. Set your oven to 350°F (177°C) so it’s ready to go, then add ground chorizo and chopped onion to a cast iron skillet over medium heat. Cook until the meat is browned and the onion softens, about 7-8 minutes.
- Add garlic. Stir in minced garlic and cook for one more minute until fragrant.
- Drain excess grease. Transfer the chorizo mixture to a paper towel-lined plate to drain. Wipe out the skillet, leaving just a light coating of grease so the cheese won’t stick.
- Melt cheeses. Spread the shredded Oaxaca and Monterey Jack cheeses evenly in the skillet. Place on the middle rack of the oven and bake for 12-15 minutes until the cheese is fully melted, bubbly, and golden around the edges.
- Assemble and serve. Remove from the oven, spoon the warm chorizo mixture over the melted cheese, and finish with chopped cilantro if desired. Serve immediately with tortilla chips or toasted corn tortillas for scooping.
Recipe FAQ’s
That usually happens if the cheese gets too hot or is stirred too aggressively. Stick to the bake time and low-and-slow reheating to keep it silky and stretchy.
Transfer cooled leftovers to an airtight container and keep them in the fridge for up to 4 days. The cheese will firm up, but it reheats surprisingly well.
Pop it back in a 350°F oven for 10-15 minutes until bubbly again, or warm gently on the stovetop over low heat while stirring in a little milk. Avoid the microwave if you can – it tends to make the texture rubbery.
I don’t recommend it.
Yes, you can cook the chorizo mixture and shred the cheeses up to a day in advance, storing them separately in the fridge. Assemble and bake right before serving for that perfect melty pull.
Tips for Success
- Freshly grate the Oaxaca and Monterey Jack cheeses yourself. Pre-shredded cheese contains anti-caking agents that can make the melt grainy instead of smooth and stretchy.
- Drain the chorizo thoroughly on paper towels. Excess grease can make the cheese separate or turn oily.
- Leave just a thin film of grease in the skillet after wiping it out. It helps prevent sticking without making the dip greasy.
- Watch the bake time closely in the final minutes. You want it bubbly and golden around the edges, not overcooked.
- Serve it straight from the oven while it’s hot and stretchy. This dip is best enjoyed right away.
What to Serve with Queso Fundido
For a fun party spread, I love setting this warm, bubbly Queso Fundido out on the table with slices of my Homemade French Bread, alongside Bacon-Wrapped Jalapeño Poppers, Crispy Onion Rings, Homemade Mozzarella Sticks, and classic Tomato Basil Bruschetta. It creates such a great mix of hot, cheesy, crispy, and fresh bites that everyone always gravitates toward.
Other Mexican-inspired favorites that pair beautifully are Grilled Mexican Street Corn Dip, Easy Homemade Salsa, Texas Cowboy Caviar, and Avocado Salsa – they bring bright, fresh contrast to all that rich, melty cheese.
Substitutions and Variations
- Swap Oaxaca cheese for queso quesadilla using the same amount. It melts just as well and is often easier to find.
- Use pepper Jack instead of Monterey Jack for extra heat with no other adjustments needed.
- No cast iron skillet? Any oven-safe skillet or baking dish works perfectly with no changes to time or temperature.
- Stir all or half of the chorizo mixture into the cheese before baking for a meaty flavor throughout if you want.
- Add diced tomatoes, jalapeños, or roasted poblanos to the chorizo while cooking for extra freshness and heat.
More Tex-Mex Favorites You’ll Love
- Texas Cowboy Caviar
- Crockpot Chicken Enchiladas
- BBQ Pulled Pork Nachos
- Skillet Tamale Pie Casserole
- Sheet Pan Ultimate Nachos
- Fresh Mango Salsa
- Easy Ground Beef Tacos
- Easy Refried Bean Dip
Queso Fundido
Ingredients
- 8 to 9 ounces ground chorizo (beef or pork)
- 3 Tablespoons chopped yellow onion
- 2 cloves garlic minced
- 12 ounces Oaxaca cheese freshly grated (about 3 cups)
- 8 ounces Monterey jack cheese freshly grated (about 2 cups)
- Chopped cilantro for garnish (optional)
- Tortilla chips or toasted corn tortillas for serving
Instructions
- Preheat your oven to 350℉ (177℃).
- In a cast iron skillet add the chorizo and onions. Cook the meat until cooked through and the onion is softened, about 7-8 minutes. Add the garlic and cook for an additional minute.8 to 9 ounces ground chorizo, 3 Tablespoons chopped yellow onion, 2 cloves garlic
- Remove to a paper towel lined plate to let the grease soak into the paper towel. Wipe the pan with a paper towel, leaving a small amount of grease to help the cheese not stick.
- Add the shredded cheeses to the skillet evenly and place on the middle rack of the oven. Bake for about 12-15 minutes or until the cheese is all melted and bubbling around the edges.12 ounces Oaxaca cheese, 8 ounces Monterey jack cheese
- Remove from the oven and top with your chorizo mixture and desired garnishes. Serve with tortilla chips or toasted corn tortillas.Chopped cilantro for garnish
Notes
- Store: Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm in a 350°F oven for 10–15 minutes until bubbly, or on the stovetop over low heat with a splash of milk to loosen. Avoid the microwave if possible for the best texture.
- Make Ahead: Cook the chorizo mixture and grate the cheeses up to 1 day ahead. Store separately in the fridge, then assemble and bake right before serving for the freshest, stretchiest results.
