Creamy 8-Ingredient Queso Fundido with Chorizo Recipe – Mindblowing!

There’s something magical about a bubbling skillet of melted cheese and spicy chorizo that brings people together. I still remember the first time I made this queso fundido for game night – the moment that golden, cheesy aroma hit the air, everyone abandoned their drinks and gathered around the table like moths to a flame. Now it’s my go-to party trick, the dish that disappears before I can even grab a chip for myself. The combination of creamy Oaxaca cheese and smoky chorizo creates a dip so irresistible, you’ll find yourself licking the spoon clean (not that I’ve ever done that… okay, maybe once).

Ingredients for Queso Fundido with Chorizo

Gathering the right ingredients is half the battle for perfect queso fundido – trust me, I’ve learned this the hard way after one too many bland cheese dips! Here’s exactly what you’ll need to create that irresistible, melty magic:

• 8 oz chorizo – casings removed (trust me, skip the pre-cooked stuff – fresh chorizo makes all the difference)
• 1 tbsp vegetable oil – just enough to get things sizzling
• 1 small onion – finely chopped (I like yellow for sweetness)
• 1 jalapeño – seeded and diced (unless you want extra heat!)
• 2 cloves garlic – minced (fresh is best, but I won’t judge if you use pre-minced in a pinch)
• 12 oz Oaxaca or Monterey Jack cheese – shredded (the stringier the better!)
• 4 oz cream cheese – cubed (this is my secret for ultra-creamy texture)
• 1/4 cup heavy cream – helps keep everything silky smooth
• 1/4 tsp cumin – for that warm, earthy note
• 1/4 tsp paprika – smoked or sweet, your choice
• Salt to taste – go light at first, the chorizo adds plenty
• Fresh cilantro – chopped, for that pop of color and freshness
• Tortilla chips or warm tortillas – because what’s queso without something to scoop it?

A quick pro tip: measure everything before you start cooking – once that chorizo hits the pan, things move fast and you’ll want all your ingredients ready to go!

How to Make Queso Fundido with Chorizo

Now for the fun part – transforming these simple ingredients into melty, chorizo-studded perfection! I’ve burned my fair share of cheese sauces over the years (who knew cheese could go from golden to tragic so quickly?), so follow these steps closely for foolproof results every time.

Cooking the Chorizo and Vegetables

First, grab your favorite skillet (I swear by cast iron for this) and heat that tablespoon of oil over medium heat. Crumble in your chorizo – I like to squeeze it right from the casing like toothpaste – and let it sizzle for about 5 minutes. You’ll know it’s ready when the fat renders out and those gorgeous red oils start pooling.

Now toss in your chopped onions, jalapeño, and garlic. This is when my kitchen starts smelling like heaven! Stir everything together and cook for another 3 minutes until the onions turn translucent and the garlic gets fragrant (but not brown – burnt garlic is the enemy of good queso). The chorizo should be nicely browned with crispy edges – that’s where all the flavor lives!

Melting the Cheese

Here’s where patience pays off: reduce the heat to low immediately. I mean it – turn that knob down before you even think about adding cheese. Now toss in your shredded Oaxaca, cream cheese cubes, and heavy cream all at once. The key is to stir constantly with a wooden spoon (metal can make the cheese grainy) in slow figure-eights.

Watch closely as the magic happens – first the cheese will clump, then gradually melt into a silky pool after about 4-5 minutes. If it’s taking longer, resist the urge to crank up the heat! Low and slow keeps everything smooth. When you can drag your spoon through and see the bottom of the pan for a second before it flows back together, you’ve hit queso nirvana.

Finish with a sprinkle of cumin and paprika, give it one last stir, and you’re ready to dive in. Just try not to burn your tongue like I always do – that first bubbling-hot bite is dangerously irresistible!

Tips for Perfect Queso Fundido with Chorizo

After years of perfecting (and occasionally ruining) this dish, I’ve learned all the little tricks that take queso fundido from good to “can I lick the skillet clean?” levels of amazing. Here are my hard-earned secrets:

• Cast iron is king – Not only does it distribute heat evenly for perfect melting, but it keeps your dip warm for ages. My grandma’s old skillet stays hot so long, we sometimes have to wrestle it away from guests!
• Shred your own cheese – Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Take the extra 5 minutes to shred fresh – your tastebuds will thank you.
• Spice control – Chorizo varies wildly in heat levels. Taste a tiny piece before adding jalapeños. For wimpy palates (like my husband’s), remove all seeds and membranes.
• The cream cheese trick – Cut cream cheese into tiny cubes before adding – they’ll melt faster and prevent those annoying cream cheese lumps we’ve all encountered.
• Leftover magic – Store any extra in mason jars (yes, it thickens). To reheat, add a splash of milk and microwave in 30-second bursts, stirring between each.
• Emergency thin-out – If your queso gets too thick while serving, whisk in warm cream a tablespoon at a time until it’s scoopable again.
• Presentation pro tip – Serve right in the skillet with tortillas arranged around it like a sunburst. Garnish with cilantro just before serving for maximum Instagram appeal!

One last warning from experience: make a double batch. Nothing’s sadder than running out of queso mid-party and watching your guests mourn with empty chip bags!

Serving Suggestions for Queso Fundido with Chorizo

Presentation is everything when it comes to queso fundido – you eat with your eyes first, and this glorious cheese deserves a proper stage! Here’s how I like to serve it up for maximum wow factor:

The classic move? Rustic wooden board with warm corn tortillas folded into quarters and a basket of sturdy tortilla chips arranged like a sunburst around that bubbling skillet. I always keep extra chips in a separate bowl though – nothing kills the vibe faster than guests double-dipping into the main dish!

For cocktail parties, I’ll serve mini cast iron skillets with individual portions and provide an array of dippers:

• Freshly grilled flour tortillas – cut into wedges (that slight char adds amazing flavor)
• Plantain chips – their sweetness plays beautifully with the spicy chorizo
• Jicama sticks – for a refreshing crunch that cuts through the richness
• Blistered shishito peppers – because more pepper is never wrong
• Crispy chicharrones – when you really want to lean into the porky goodness

Don’t forget the garnishes! A confetti of chopped cilantro right before serving makes it pop, and I always put out lime wedges and thin radish slices for brightness. Sometimes I’ll get fancy with edible flowers if it’s a special occasion (though my husband laughs when I do this – until he tastes how the floral notes elevate everything).

Pro tip: Keep those dippers coming! The worst queso crime is letting that beautiful cheese go cold and clumpy because people ran out of things to scoop with. I like to warm extra tortillas wrapped in a kitchen towel inside a basket – they stay steamy hot for ages.

Storing and Reheating Queso Fundido with Chorizo

Let’s be real – leftover queso fundido is a rare occurrence in my house (my husband has been known to hover near the skillet with a spoon “just in case”). But when miracles happen and there’s actually some left, here’s how to keep that cheesy goodness tasting fresh:

First, transfer any remaining dip into an airtight container while it’s still slightly warm – but not hot! I like using mason jars because you can see the layers of chorizo suspended in that glorious cheese. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming. It’ll keep happily in the fridge for 3-4 days, though good luck making it last that long!

Now for the critical part – reheating without turning your once-perfect queso into a rubbery mess. My foolproof method:

1. Scoop your desired amount into a microwave-safe bowl (never reheat in the jar unless you enjoy cleaning exploded cheese from your microwave walls)
2. Add a splash of milk or cream – about 1 tablespoon per cup of queso – and stir gently
3. Microwave in 30-second bursts at 50% power, stirring vigorously between each
4. Stop when it’s just heated through and creamy again (usually 2-3 intervals total)

If you’re reheating the whole batch, a saucepan over low heat works better. Add cream gradually while stirring constantly – I keep a small saucepan of warm cream nearby to adjust consistency as needed. The key is patience! Rushing this process leads to separated, oily cheese that’ll make you cry (again… speaking from experience here).

One last tip: leftover queso makes an insane grilled cheese sandwich filling or omelet stuffing the next morning. Just saying – not that I’ve ever eaten queso fundido for breakfast… okay maybe once after a particularly wild party night.

Nutritional Information for Queso Fundido with Chorizo

Okay, let’s be honest – nobody’s making queso fundido when they’re counting calories! But if you’re curious (or just want to justify that third helping), here’s the nutritional breakdown per serving. Keep in mind these are estimates – your exact numbers will depend on the brands of cheese and chorizo you use (and how generous you are with those cheese shreds!).

Per 1/2 cup serving:

• Calories: 320 (worth every single one!)
• Fat: 26g (14g saturated) – hello, cheese and chorizo dream team
• Carbs: 5g (1g fiber, 2g sugar)
• Protein: 16g – who knew cheesy dip could pack this much protein?
• Sodium: 580mg (chorizo brings the salt, so taste before adding more!)
• Cholesterol: 75mg

Now for my standard disclaimer: I’m a home cook, not a nutritionist! These numbers come from standard USDA data for the ingredients, but your mileage may vary depending on exact measurements and brands. That organic chorizo from the farmer’s market? Probably different than the grocery store version. And if you’re like me and “accidentally” add extra cheese (oops), well… let’s just say the numbers go up!

The good news? You’re getting decent protein and calcium from all that glorious cheese. The bad news? This isn’t exactly diet food. But some things in life are worth indulging in – and in my book, melty chorizo-studded cheese definitely qualifies as one of them!

FAQs About Queso Fundido with Chorizo

Over the years, I’ve fielded every queso fundido question imaginable from friends and family (usually while they’re hovering over the skillet with a chip in hand). Here are the answers to the most common questions I get – consider this your queso troubleshooting guide!

Can I Use a Different Cheese?

Absolutely! While Oaxaca is my go-to for that perfect stringy pull, life happens. Here are my tested backups:

• Mozzarella – The closest texture match, though it’s milder. Add an extra pinch of smoked paprika to compensate
• Cheddar – Gives a sharper flavor (use white cheddar if you want that classic look)
• Monterey Jack – My standard backup with great meltability
• Asadero – Another Mexican cheese that melts beautifully

The key is always shred it yourself! Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. And whatever you do, avoid pre-sliced cheeses – they contain stabilizers that prevent proper melting (learned that the hard way during a queso emergency!).

How Do I Keep the Dip Warm for Parties?

Ah, the eternal hostess dilemma! Here are my battle-tested solutions:

• Mini slow cooker – Transfer the queso to a small slow cooker set on “warm.” Stir every 20 minutes and add a splash of cream if it thickens
• Fondue pot – If you’ve got one collecting dust, this is its moment to shine!
• Hot plate method – Place your cast iron on a trivet over a tea light candle (works for about an hour)
• Double boiler hack – Set your serving bowl over a pot of barely simmering water

Pro tip: No matter the method, always cover with foil when not actively serving – it prevents that dreaded cheese skin from forming. And whatever you do, don’t let it boil! Nothing ruins queso faster than high heat separating the fats.

Can I Make Queso Fundido Ahead of Time?

Yes! But with caveats. Here’s my make-ahead strategy:

1. Prepare the chorizo-veggie mixture up to 2 days ahead and refrigerate
2. When ready to serve, reheat the mixture in your skillet
3. Proceed with adding cheeses and cream

The cheese must always be melted fresh – reheated melted cheese never has the same glorious texture. Trust me, I’ve tried every shortcut imaginable, and freshly melted is non-negotiable for that perfect gooey consistency.

How Spicy is This Recipe?

That depends entirely on your chorizo and jalapeño choices! Here’s how to control the heat:

• Mild version: Use sweet Mexican chorizo and remove all jalapeño seeds/membranes
• Medium heat: Standard chorizo with seeded jalapeño (my go-to for mixed crowds)
• Fire alarm mode: Spicy chorizo plus jalapeño with seeds, plus a pinch of cayenne

Remember – you can always add heat but can’t take it away! I always set out sliced jalapeños and hot sauce so guests can customize their spice level.

Why Did My Queso Get Grainy?

Oh honey, we’ve all been there. The usual culprits:

• Heat too high – Cheese hates rapid temperature changes. Low and slow is the mantra
• Wrong stirring tool – Metal utensils can make cheese grainy; wood or silicone only
• Pre-shredded cheese – Those anti-caking powders are the enemy of smooth queso
• Overcooking – Once melted, get it off the heat ASAP

If disaster strikes, try whisking in a tablespoon of lemon juice or white wine – the acidity can sometimes bring a broken sauce back together. But between you and me? If it’s really bad, transfer to a blender with an extra splash of cream and blend until smooth. Your guests will never know!

Print