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Queso Fundido with Chorizo

Nope. This Queso Fundido with Chorizo is not dairy-free or vegan… in fact, it essentially has zero health benefits to it. What does it have going for it though? It’s really freaking yummy and great for entertaining. 

When I asked you guys (via Instagram Stories) if you wanted to see my queso fundido recipe, you said YES! So here it is! I love making this recipe when hosting. People just hover over it and it disappears rather quickly. 

So, what’s the difference between Queso (Tex-Mex Style) and Queso Fundido? Well, Queso is the yellow, melty hot cheese sauce that Tex-Mex is so well known for. I grew up eating that stuff and absolutely love it. On the other hand, Queso Fundido, which translates to molten or melted cheese, is the more flavorful Mexican cousin of queso, usually served with grilled peppers folded in. 

With this Queso Fundido with Chorizo, I folded in the sautéed peppers and topped it with chorizo. You want to get it on the table quickly and start serving as the cheese hardens after about 20 minutes. So serve up and get to eating (it usually doesn’t last long anyway)! If you’d rather have the yellow, melty queso sitting in a crockpot so you don’t have to worry about it… try this recipe.

Queso Fundido with Chorizo Queso Fundido with Chorizo


Chorizo Queso Fundido
Serves 8
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Total Time
20 min
Total Time
20 min
  1. 1/2 poblano pepper, seeded and diced fine
  2. 1/2 yellow onion, diced fine
  3. 2 tbsp. olive oil
  4. 1/4 tsp ground cumin
  5. juice of 1 lime
  6. salt and pepper, to taste
  7. 12 oz. chorizo
  8. 2 cups shredded monterrey jack cheese
  9. 2 cups oaxaca cheese, shredded (can sub mozzarella if needed)
  10. Cilantro for serving, if desired.
  1. Preheat oven to 425 degrees.
  2. In a medium skillet over medium high heat. Remove chorizo from the casing and saute, breaking it up with the back of a wooden spoon, until cooked through. Remove from heat and set aside.
  3. Heat a separate cast iron skillet (or oven safe skillet) over medium heat with 2 tbsp. olive oil. Add the onions and the poblano pepper with the cumin and a sprinkle of salt and pepper. Saute until just tender.
  4. Remove from heat and add the shredded cheese to the skillet. Squeeze the juice of the lime over and toss to evenly coat.
  5. Place in the preheated oven and bake for 5-7 minutes, or until bubbly and lightly golden brown on the top.
  6. Remove from oven, add chorizo to the center of the queso and garnish with cilantro, if desired.
  7. Serve in tortillas or with chips.
  8. Enjoy!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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