Queso Fundido with Chorizo

Published on April 3, 2020

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This Queso Fundido dip is so easy to make and is the perfect way to take your taco Tuesday to the next level! The creamy cheeses combined with spicy chorizo and jalapenos are sure to spice up your dinner table.

an overhead shot of a cast iron skillet with queso fundido cheese dip topped with chorizo and pico de gallo.

Queso Fundido is a fun twist on your average cheese dip recipe combining Mexican beer, jalapenos, and cilantro for a truly tasty treat. The chorizo adds a bold flavor and makes this a hearty appetizer that will have everyone wanting the recipe.

Serve it alongside this Black Bean and Corn Salad and juicy grilled Carne Asada Steak for an authentic Mexican meal.

The Most Flavorful Cheese Dip

This is THE most flavorful cheese dip you can make, and cheese dip is one of my all time favorite things to eat.

Seriously, what is better than warm creamy cheese and crispy tortilla chips? Throw a margarita in the mix and I am in absolute heaven.

When I discovered Queso Fundido, my love for cheese grew! By combining savory chorizo, fresh cilantro and tiny bits of spicy jalapeno to a rich blend of melted Cheddar and Monterey Jack, your cheese dipping game will be forever changed.

What is Queso Fundido?

The name literally means melted cheese. This dish is said to have originated in Northern Mexico as a campfire staple since it’s simple and can be made in one skillet.

You can enjoy this delicious sausage and cheese dip with your favorite tortilla chips, or wrap a spoonful inside of a warm corn tortilla for an even heartier appetizer. Scooping it with fresh vegetables like broccoli, cauliflower, cucumbers, and carrots is great way to lighten up this rich and creamy dip.

How to Make Queso Fundido

Make the Pico. Wash, chop and remove the seeds from the jalapeno. You can leave the seeds in if you are looking to add more heat to your dip. Combine the pico de gallo, chopped jalapeno, cilantro and salt in a small bowl and set aside. I like to do this beforehand, letting the flavors meld together before serving.
Mix up your cheese. Coarsely grate your cheddar and Monterey jack cheeses together in a medium size mixing bowl. Sprinkle in the flour, toss together and set the bowl aside for later.
Cook the chorizo. Remove the casing from the chorizo link and cook in a medium saucepan over medium heat until browned and cooked through, around 5-6 minutes. Use a wooden spoon to break up the meat while cooking. The smaller the pieces the better. This will allow the chorizo to crisp up and really add a bold flavor to your dip. Not to mention it is way easier to scoop it up without breaking your tortilla chips.
Beer me. Transfer the cooked chorizo to a small bowl and return the saucepan back to the heat. Pour in your Mexican beer and bring it to a simmer, stirring occasionally and scraping up and browned bits leftover in the pan.
Add the cheese. Begin whisking in the cheese mixture into the simmering beer, a ¼ – cup full at a time, being sure it is well blended and smooth before adding more.
Serve. Pour the queso fundido into your serving dish and top with the cooked chorizo pieces and spoon the pico de gallo on top. Serve with your favorite tortilla chips or warm corn tortillas.

Top Tips and Variations

Hand shred blocks of cheese instead of using pre-shredded. It melts better due to less preservatives.
Queso can be made 30 minutes ahead. Let stand at room temperature.
Homemade pico de gallo is the best choice, but store-bought will work in a pinch!
To reheat Queso Fundido simply put it in a microwave safe dish, add a splash of milk or half and half and heat in 30 second intervals, stirring between each one, until melted and bubbly.
If you prefer to heat on the stove, add the cold dip to your pot, add a splash of milk or half and half and heat on low, stirring constantly until creamy.
Can you make this dip keto friendly? Absolutely! You can easily make this recipe low carb friendly by substituting the flour for almond flour. Follow all the steps in the recipe and serve with low carb tortillas, or fresh vegetables like broccoli, cauliflower, cucumbers and carrots instead of tortilla chips.

Serving Suggestions:

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Erica

Erica is a Florida-bred, Dominican-wed, nerdy foodie with an eye for pretty photos and incurable wanderlust, who learned everything she knows in the kitchen and about life from her Nana. She discovered her love of food at a young age and launched The Crumby Kitchen in 2014, where she shares her kitchen triumphs with a bit of sass and panache.