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Queso Fundido with Chorizo and Jalapeños

Queso fundido is a Mexican melted-cheese dip with chorizo and jalapeños, cooked until smooth and bubbling in a cast iron skillet. The cheese stretches into strings when scooped with tortilla chips for a party-ready appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 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 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 cook the chorizo, breaking it apart as it cooks, until browned, about 6-8 minutes. Visual cue: the fat renders and the crumbles look crisp and browned.
Bloom the aromatics
  1. Add minced garlic and diced jalapeños to the browned chorizo and cook for 1 minute until fragrant, keeping the heat at medium. Visual cue: you see small bubbles around the jalapeños and the mixture smells fragrant.
Melt the cheeses
  1. Add the Oaxaca or mozzarella, Chihuahua or asadero, and Cotija cheeses along with heavy cream, stirring frequently until completely melted and smooth, about 5-7 minutes. Visual cue: the mixture turns glossy and starts bubbling in the center.
Finish and serve
  1. Top the queso with diced onion and chopped cilantro, then stir once to distribute. Visual cue: the onion and cilantro sit in bright flecks across the bubbling cheese.
  2. Serve immediately in the cast iron skillet with tortilla chips for dipping, keeping warm over low heat or in a slow cooker. Visual cue: lift a spoon to see melted cheese pull into stretching strings.

Notes

For the stretchiest queso, keep heat steady and stir often once the cheeses go in so they melt evenly; avoid boiling hard. Store leftovers in an airtight container in the refrigerator up to 3 days, then rewarm gently over low heat (or in a slow cooker) with a splash of heavy cream if needed. Freezing is not recommended because cheese texture can become grainy. For a lighter option, use reduced-fat cheeses, expecting a slightly less stretchy melt.