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Queso Fundido with Chorizo and Jalapeños

Queso fundido is a creamy Mexican cheese dip made in one pot with chorizo and jalapeños until it turns fully melted and smooth. Stir to get bubbling cheese that stretches in strings when scooped with tortilla chips.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Queso fundido
  • 2 cup shredded Oaxaca or mozzarella cheese
  • 1 cup shredded Chihuahua or asadero cheese
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 lb chorizo, casing removed
  • 0.5 cup diced jalapeños
  • 2 clove garlic, minced
  • 0.25 cup diced white onion
  • 2 tbsp heavy cream
  • 1 tbsp cilantro, chopped
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the chorizo
  1. Heat a cast iron skillet over medium-high heat and add the chorizo, breaking it apart as it cooks. Cook until browned, about 5-7 minutes, with visible crisped bits and renderings in the pan.
Bloom aromatics
  1. Reduce heat to medium and stir in the minced garlic and diced jalapeños. Cook for 1 minute, until fragrant, with small bubbles from the jalapeños.
Melt into queso
  1. Lower heat to medium-low and add the Oaxaca or mozzarella, Chihuahua or asadero, and Cotija cheeses, then pour in the heavy cream. Stir frequently for 5-7 minutes at about 180-200°F (82-93°C) until completely melted, smooth, and bubbling with stretchy cheese strings.
Finish and serve
  1. Top the queso with the diced onion and chopped cilantro, then stir once to distribute. Serve immediately from the skillet with warm tortilla chips for dipping, keeping the pot on low heat if needed to maintain a steady bubble.

Notes

Pro tip: shred cheese finely so it melts into a silky queso faster and with better stretch. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently over low heat, adding 1-2 tsp heavy cream or a splash of milk if it thickens. Freezing isn’t recommended because cheese texture can become grainy. For a lighter option, swap part-skim mozzarella for the Oaxaca/Chihuahua cheeses while keeping Cotija in smaller amount to maintain flavor.