Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz Mexican chorizo, casing removed
- 1/2 cup finely diced white onion
- 1 small jalapeño, seeded and minced
- 2 cloves garlic, minced
- 10 oz shredded Oaxaca cheese
- 6 oz shredded Monterey Jack cheese
- 4 oz cream cheese, softened and cubed
- 1/2 cup evaporated milk
- 1 tbsp cornstarch
- 1/4 tsp ground cumin, 1/4 tsp smoked paprika, salt to taste
- Warm tortillas and/or thick tortilla chips, for serving
- Fresh cilantro, sliced green onions, pickled jalapeños (optional garnish)
Do This
- 1. Preheat oven to 400°F (200°C). Lightly oil a 10-inch oven-safe or cast-iron skillet.
- 2. Toss shredded Oaxaca and Monterey Jack with cornstarch in a bowl; set aside.
- 3. In the skillet over medium heat, cook chorizo 4–5 minutes, breaking it up as it browns.
- 4. Add onion and jalapeño; cook 3–4 minutes. Stir in garlic for 30 seconds.
- 5. Stir in evaporated milk, cream cheese, cumin, smoked paprika, and a pinch of salt; cook until smooth and creamy, 2–3 minutes.
- 6. Sprinkle cheese mixture evenly over the chorizo base. Bake 8–10 minutes until melted and bubbling; broil 1–2 minutes to brown, if desired.
- 7. Garnish with cilantro and jalapeños. Serve immediately, bubbling hot, with warm tortillas or sturdy tortilla chips.
Why You’ll Love This Recipe
- Ultra-creamy, stretchy cheese with smoky, spicy chorizo baked until irresistibly bubbly.
- Made in one skillet from stovetop to oven, so cleanup stays simple.
- Perfect for parties, game day, or Taco Tuesday as a shareable, crowd-pleasing appetizer.
- Flexible: use tortillas, chips, or veggies for dipping, and easily adjust the heat level.
Grocery List
- Produce: White onion, jalapeño, garlic, fresh cilantro, green onions (optional), lime (optional, for squeezing).
- Dairy: Oaxaca cheese, Monterey Jack cheese, cream cheese, evaporated milk (or whole milk).
- Pantry: Mexican chorizo, cornstarch, ground cumin, smoked paprika, kosher salt, black pepper, oil (for skillet), tortillas, thick tortilla chips, pickled jalapeños (optional).
Full Ingredients
For the Creamy Queso Fundido
- 8 oz Mexican chorizo, casings removed
- 1 tsp neutral oil (such as canola or vegetable; only if your chorizo is very lean)
- 1/2 cup finely diced white onion (about 1/2 small onion)
- 1 small jalapeño, seeded and minced (leave some seeds for more heat if desired)
- 2 cloves garlic, minced
- 10 oz Oaxaca cheese, shredded (about 2 1/2 cups, lightly packed)
- 6 oz Monterey Jack cheese, shredded (about 1 1/2 cups, lightly packed)
- 1 tbsp cornstarch
- 4 oz cream cheese, softened and cut into small cubes
- 1/2 cup evaporated milk (or whole milk)
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/8–1/4 tsp kosher salt, to taste (chorizo and cheese are salty; start light)
- Freshly ground black pepper, to taste (optional)
For Serving
- 12 small flour or corn tortillas, warmed
- And/or 8–10 oz thick, sturdy tortilla chips (restaurant-style or cantina-style)
Optional Garnishes
- 2 tbsp chopped fresh cilantro
- 2 tbsp sliced green onions
- Pickled jalapeño slices
- Finely diced fresh tomato or pico de gallo
- Lime wedges, for squeezing over the top
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Cheese
Preheat your oven to 400°F (200°C) with a rack in the center position. Lightly oil a
10-inch cast-iron skillet or other oven-safe skillet if it is not well seasoned.
In a medium bowl, combine the shredded Oaxaca and Monterey Jack cheeses. Sprinkle the
1 tbsp cornstarch over the cheese and toss well with your hands or a spoon until all the shreds are
evenly coated. This coating helps the cheese melt smoothly and stay creamy instead of separating into oil.
Set the bowl aside.
Step 2: Brown the Chorizo
Place the prepared skillet over medium heat. If your chorizo is very lean, add 1 tsp neutral oil.
Add the 8 oz Mexican chorizo to the skillet, breaking it up with a spatula or wooden spoon.
Cook, stirring and crumbling frequently, for 4–5 minutes, until the chorizo is well browned and cooked through,
and you see some rendered fat in the pan. If there is a large amount of fat (more than about 2 tablespoons),
spoon off and discard a little, leaving just enough to flavor the onions and peppers.
Step 3: Sauté the Aromatics
Add the 1/2 cup diced white onion and the minced jalapeño to the skillet with the chorizo.
Stir well to combine and cook for 3–4 minutes, until the onion is soft and translucent and the jalapeño
has slightly softened.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to
let the garlic brown, as it can turn bitter. If the pan seems dry or the mixture starts to stick, reduce the
heat slightly.
Step 4: Make the Creamy Base
Reduce the heat to medium-low. Add the 4 oz cubed cream cheese and the 1/2 cup evaporated milk
to the skillet. Stir gently and continuously as the cream cheese begins to melt into the milk and chorizo mixture.
Once the cream cheese is mostly melted, add the ground cumin, smoked paprika, a small pinch of
kosher salt, and a few grinds of black pepper if using. Continue stirring for another 2–3 minutes,
until you have a smooth, slightly thickened, creamy sauce surrounding the chorizo and vegetables.
Step 5: Add the Cheese and Bake Until Bubbling
Turn off the heat under the skillet. Spread the chorizo-cream mixture into an even layer. Sprinkle the
cornstarch-coated cheese mixture evenly over the top, covering the chorizo completely. Gently press the
cheese down so it settles a bit into the creamy base, but do not fully stir it in; you want pockets of saucy
chorizo under a blanket of melted cheese.
Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the cheese is fully melted
and you see active bubbling around the edges.
Step 6: Broil for a Golden Top (Optional but Recommended)
For extra flavor and a beautiful appearance, switch the oven to broil (high if you have multiple settings).
Broil the queso fundido for 1–2 minutes, watching very closely, until the top develops golden-brown spots
and a lightly blistered, bubbly surface. Do not walk away during this step, as the cheese can go from perfect to
burnt very quickly.
Carefully remove the hot skillet from the oven and place it on a heatproof surface or trivet. Remember that the
handle will be extremely hot.
Step 7: Garnish and Serve Bubbling Hot
Let the queso fundido sit for 2–3 minutes to stop aggressively bubbling, but serve while still very hot
and melty. If you like, gently swirl a spoon through the top so streaks of chorizo peek through the cheese,
or leave it as a layered dip.
Top with chopped cilantro, sliced green onions, and pickled jalapeños, plus a few small spoonfuls
of pico de gallo or diced tomatoes if desired. Squeeze a bit of lime over the top for brightness.
Serve immediately with warm tortillas and/or thick tortilla chips. To warm tortillas, wrap them in foil
and place in the 400°F (200°C) oven for the last 5–8 minutes of baking. For chips, spread on a baking sheet and
warm for 3–4 minutes until just toasty.
Pro Tips
- Use melt-friendly cheeses. Oaxaca and Monterey Jack melt beautifully. If you cannot find Oaxaca, low-moisture mozzarella is a good substitute.
- Coat cheese with cornstarch. This simple step keeps the cheese smooth and prevents it from getting greasy or separating in the oven.
- Serve and eat while hot. Queso fundido is best super warm and stretchy. If it starts to firm up, return the skillet to a low oven for a few minutes.
- Adjust the heat level. Remove jalapeño seeds for mild heat, or leave some in and add pickled jalapeños on top for extra spice.
- Handle the skillet carefully. Cast-iron holds heat; place a towel over the handle as a reminder that it is hot when serving at the table.
Variations
- Poblano and Mushroom (Vegetarian): Swap chorizo for 1 cup sliced mushrooms and 1 roasted, peeled, and sliced poblano pepper. Sauté in oil until tender, then continue with the recipe.
- Extra-Smoky Chorizo Queso: Add 1–2 tbsp finely chopped chipotle peppers in adobo to the creamy base along with the spices for a deep, smoky, spicy flavor.
- Beer Queso Fundido: Replace half of the evaporated milk (1/4 cup) with a light Mexican beer. Simmer briefly to cook off some alcohol before adding the cheeses.
Storage & Make-Ahead
Queso fundido is at its best fresh from the oven, but you can do some prep ahead. The chorizo mixture (through
the end of Step 3) can be made up to 2 days in advance. Cool completely, store in an airtight container in the
refrigerator, then rewarm in the skillet before continuing with the cream cheese, milk, and remaining steps.
Leftover baked queso fundido will keep in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish
and warm at 325°F (165°C) for 10–15 minutes, stirring once or twice, until melted again. You can add a splash of
milk to loosen it if it has thickened. Reheating in the microwave also works in short bursts, stirring often.
Freezing is not recommended, as the texture of the cheese can become grainy.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe, queso only, not including tortillas or chips):
about 410 calories; 20 g protein; 34 g fat (18 g saturated); 6 g carbohydrates;
0 g fiber; 2 g sugar; 980 mg sodium. These numbers are estimates and will vary based on
the exact brands of cheese, chorizo, and other ingredients used.
