Skillet Queso Fundido with Chorizo and Lime

Why You’ll Love This Recipe

• Restaurant-level queso fundido at home in under 30 minutes.
• Bubbly, stretchy Monterey Jack with savory chorizo and bright lime.
• Charred scallions add smoky depth without extra fuss.
• Easy vegetarian swap using thick, well-drained salsa.

Grocery List

• Produce: 6 scallions, 1 lime, 1 small jalapeño (optional)
• Dairy: 12 oz Monterey Jack (buy a block for best melt)
• Pantry: 8 oz fresh Mexican chorizo (meat case), tortilla chips, thick salsa (optional), neutral oil

Full Ingredients

Queso Fundido

• 12 oz (340 g) Monterey Jack cheese, coarsely shredded (about 3 packed cups)
• 8 oz (225 g) fresh Mexican chorizo, casings removed or 1 cup (240 g) thick restaurant-style salsa, well-drained
• 6 scallions (green onions), ends trimmed
• 1 tbsp fresh lime juice, plus lime wedges for serving
• 1 small jalapeño, thinly sliced (optional, for heat)
• 1 tsp neutral oil (only if skipping chorizo or if skillet is dry)

For Serving

• 8 cups tortilla chips (about 8 oz/225 g), warmed

Step-by-Step Instructions

Step 1: Warm the chips and set up the oven

Heat the oven to 250°F (120°C). Spread the tortilla chips on a baking sheet and warm for 5–7 minutes, until crisp and toasty; transfer to a serving bowl and cover with a clean towel to keep warm. Move an oven rack so it sits about 6 inches from the broiler element and set the oven to Broil (High) to preheat. If your oven cannot warm chips and broil back-to-back, warm the chips after broiling while the skillet rests for 2 minutes.

Step 2: Brown the chorizo (or prepare the salsa)

Place an 8-inch cast-iron (or broiler-safe) skillet over medium heat. Add the chorizo and cook, breaking it into small crumbles, until fully browned and cooked through, 5–7 minutes. Transfer the chorizo to a paper towel–lined plate. Carefully spoon off excess fat, leaving about 1 teaspoon in the skillet for flavor. If using salsa instead of chorizo, skip the browning and add 1 teaspoon neutral oil to the skillet to lightly slick the surface. Tip: If your salsa is thin, briefly simmer it in a small pan for 3–5 minutes to reduce excess moisture.

Step 3: Char the scallions

In the same skillet over medium-high heat, add the whole scallions and cook, turning occasionally, until lightly blistered and charred in spots, 2–3 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. Keep the skillet with a thin film of fat; wipe out any burnt bits if needed.

Step 4: Shred and layer the cheese

Coarsely shred the Monterey Jack (avoid pre-shredded for best melt). Off the heat, spread half the cheese in an even layer in the skillet. For the chorizo version, scatter the browned chorizo evenly over the cheese. For the salsa version, dollop 1/2 cup of the reduced, well-drained salsa over the cheese. Top with the remaining cheese, covering the toppings.

Step 5: Broil until molten and bubbly

Slide the skillet under the broiler and cook until the cheese is fully melted, bubbling vigorously, and browned in spots at the edges, 3–5 minutes. Rotate the pan once for even browning and watch closely to prevent scorching or oil separation.

Step 6: Finish with lime and charred scallions

Transfer the skillet to a trivet. Squeeze 1 tablespoon fresh lime juice evenly over the cheese. Sprinkle the charred scallions across the top and add jalapeño slices if using. If making the salsa version, spoon the remaining 1/2 cup salsa over the molten cheese and gently swirl it in with a spoon for streaks of red.

Step 7: Serve hot with warm chips

Serve immediately with the warm tortilla chips. The skillet will be very hot, so remind guests to scoop carefully. If the cheese begins to firm up, return the skillet to the turned-off oven (still warm) for 2–3 minutes to loosen, or set over low heat on the stovetop briefly.

Pro Tips

• Use block Monterey Jack and shred it yourself; it melts cleaner than pre-shredded.
• Drain or reduce salsa until thick to avoid watery cheese.
• Cook and drain chorizo well; leave only a thin slick of fat in the skillet for flavor without greasiness.
• Watch the broiler like a hawk—melted and lightly blistered is perfect; over-broiling can cause oil to separate.
• Keep chips warm in a low oven so every scoop stays crisp.

Variations

• Jack + Oaxaca Blend: Use half Monterey Jack and half Oaxaca for extra stretch and pull.
• Vegetarian Salsa Verde: Swap red salsa for thick salsa verde and add roasted corn kernels before the final cheese layer.
• Mushroom Fundido: Sauté 8 oz sliced cremini with a pinch of salt until browned; use in place of chorizo.

Storage & Make-Ahead

Queso fundido is best served immediately. To prep ahead, shred the cheese up to 1 week in advance (refrigerated), cook the chorizo up to 3 days ahead, and char/chop scallions up to 2 days ahead. Assemble and broil just before serving. Leftover fundido will firm up; refrigerate in an airtight container for up to 3 days. Reheat gently in a small skillet over low heat or in a 300°F (150°C) oven for 5–8 minutes until melty. If needed, stir in 1–2 teaspoons milk to loosen. Chips are best enjoyed the day of.

Nutrition (per serving)

Approximate for 1/6 of recipe with 1 oz (28 g) chips: 460 calories; 31 g fat (15 g saturated); 22 g carbohydrates; 1 g fiber; 2 g sugars; 17 g protein; ~720 mg sodium. Nutrition will vary with brand of cheese, chorizo, chips, and salsa.