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.
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.
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 1/4 – 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.
More Cheesy Recipes:
- ½ cup pico de gallo
- 1 small jalapeno seeded, minced
- 1 tablespoons fresh cilantro chopped
- 6 ounces yellow cheddar cheese shredded
- 6 ounces Monterey Jack cheese shredded
- 1 tablespoon all-purpose flour
- 4 ounce fresh chorizo sausage link casing removed
- ½ cup Mexican beer
- ½ teaspoon kosher salt
- For serving: Tortilla chips, warm tortillas
- Place pico de gallo, jalapeno, cilantro, and salt in a small bowl. Toss to combine and allow to sit while making the queso.
- Toss shredded cheese with flour in a medium bowl; set aside.
- Brown chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until browned, 5-6 minutes. Transfer cooked chorizo to a small bowl; return saucepan to heat.
- Add beer; simmer, stirring occasionally and scraping up any browned bits. Add cheese mixture 1/4-cupful at a time, whisking constantly, making sure each addition is fully melted and blended before adding more.
- Transfer to a serving container, then top with cooked chorizo and pico de gallo. Serve with tortilla chips, warmed tortillas, or vegetables.