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An overhead image of a skillet of queso fundido next to tortilla chips, cilantro, and shredded cheese.
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Queso Fundido

Easy one-skillet Queso Fundido is loaded with spicy chorizo and two kinds of melty cheese for the most irresistable stretchy, gooey pull. Ready in just 25 minutes, it’s the perfect crowd-pleasing appetizer for game days, holidays, or any cozy gathering.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American, Mexican, Tex-Mex
Servings: 6 servings
Author: Amy Nash

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

Storage & Freezing
  • 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.

Nutrition

Calories: 462kcal | Carbohydrates: 4g | Protein: 27g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 1003mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 316mg | Iron: 1mg

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