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Queso Fundido

Queso fundido is a Mexican cheese dip made with a bubbling pot of melted Oaxaca, Chihuahua, and Cotija—plus chorizo and jalapeños for bold flavor. The queso turns silky-smooth and stretchy when scooped straight from a cast iron skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
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 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 and aromatics
  1. Heat a cast iron skillet over medium-high heat and cook the chorizo, breaking it apart as it cooks, until browned and sizzling, about 5-7 minutes. Visual cue: the fat renders and the bits turn deep brown.
  2. Add the minced garlic and diced jalapeños to the browned chorizo and cook for 1 minute, stirring, until fragrant. Visual cue: you should see active bubbling around the jalapeños and a noticeable garlic aroma.
Melt the cheeses
  1. Add the shredded Oaxaca or mozzarella, Chihuahua or asadero, and crumbled Cotija along with the heavy cream. Visual cue: the cheeses begin to soften at the edges as soon as they hit the hot skillet.
  2. Stir frequently and cook until the cheese is completely melted and smooth, about 5-7 minutes. Visual cue: the queso becomes glossy and stretchy when lifted with a spoon.
Finish and serve
  1. Top the queso with the diced onion and chopped cilantro. Visual cue: the onion and cilantro sit bright on the surface without fully sinking.
  2. Serve immediately from the cast iron skillet with warm tortilla chips for dipping, keeping warm over low heat or in a slow cooker. Visual cue: bubbling continues gently at the edges without scorching.

Notes

Pro tip: shred cheese fresh and stir often once melted so the texture stays smooth and glossy. Store leftovers covered in the fridge up to 3 days; rewarm gently over low heat (or in a slow cooker) and stir until creamy. Freezing not recommended since cheese dips can grain when thawed. For a dairy-light option, use lactose-free cheese varieties and lactose-free heavy cream to keep the melt similar.