Queso fundido with chorizo – Get your chips ready for this perfect game day spicy cheese dip. It’s the perfect game day spicy cheese dip that only requires 15 minutes to make and a bag of tortilla chips to devour.

Before seeing queso fundido posted here and there around the interwebs in the past few months, I don’t ever remember previously coming across it. Not on a restaurant menu or in a cookbook, in magazines, or on blogs.

And even though the recipe was completely new to me, I knew I’d love it.  I mean, it starts with queso.

And dang it, I know that means cheese!

I have no idea what fundido means but doesn’t it sound like a happy word??  (Actually, according to my Google search – go figure – it means molten or melted.)

And omgosh, this is a HAPPY cheese dip!

How to Make Queso Fundido

You’ll cook up some smoky chorizo (thanks for the suggestion, Annie!) in a small cast iron pan and then mix in handfuls of cheese and more of the usual Tex-Mex suspects: onion, tomato, jalapeño, and cilantro.  The chorizo actually cuts through all the cheese and adds a bit of needed “heft” to the dip.

It’s a glorious combination of ingredients and takes less than 10 minutes to pull together! And it was gone almost as quickly.

Along with nearly an entire bag of chips. Ooops!

Salads really do pay off when dinner looks like this one.

Our dip did turn out just a little runny and I’m pretty sure it’s because of the excess liquid from chorizo so make sure you drain it off before adding the tomatoes, onion, and jalapeño.  But honestly, this didn’t detract from the cheesy goodness at all.

Ingredients for Queso Fundido

The recipe calls for “Mexican melting cheese” of which I could not find during my change-of-dinner-plans-on-whim grocery store trip, though I’m sure stores like Whole Foods or ethnic food marts definitely carry one of them. So in its place, I used a combination of sharp yellow cheddar and Monterey jack cheeses.

In addition to the cheese, you’ll need chorizo. I go for dried chorizo links that simply need to be cut up for this recipe and reheated. I don’t love the flavor of fresh chorizo links so I wouldn’t recommend fresh chorizo for this recipe unless you know you love fresh chorizo.

Other than the cheese and chorizo, you’ll also need some chopped onions, tomatoes, jalapeños, and cilantro. And if you’re feeling snazzy, go ahead and add some tequila – you won’t be sorry!

If you’re still planning out a menu for Cinco de Mayo this year, add this dip to it!! I beg you!

Otherwise, this queso fundido with chorizo works just as perfectly with a beer for dinner in front of the baseball game on a random weeknight. Your choice!

Looking for More Cheese Dips?

If hot cheese dip, is your thang, I’ve got a bunch of others that will pique your interest:

• white pizza dip
• cheesy bbq pulled pork dip
• baked fontina garlic cheese dip
• caramelized onion and chorizo dip
• slow cooker cheesy corn, bacon, and jalapeño dip

Continue to Content

Queso Fundido with Chorizo

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Are you ready for this perfect game day spicy cheese dip that only requires 15 minutes to make and a bag of tortilla chips to devour?

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Ingredients

• 1 tbsp olive or canola oil
• 2 chorizo links (about 6 oz total), ½-inch diced
• 1 tomato, seeded and diced
• 1 medium onion, coarsely chopped
• 1 large jalapeño or 2 large serranos, seeded and diced
• 3 tbsp tequila (optional – we forgot to add it)
• 8 oz Mexican melting cheese like Chihuahua, quesadilla, or asadero, or a combination of Monterey Jack and sharp cheddar (see note below)
• ½ cup loosely packed cilantro, chopped

Instructions

1. Heat the oil in an 8- or 10-inch skillet over medium-high heat. Add the chorizo and cook until lightly browned, about 4 minutes; drain off most of the liquid.
2. Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. Add the tequila (if using) and cook, stirring, until reduced to a glaze.
3. Sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately in a warm dish with chips for dipping.

Notes

If you can't find Mexican melting cheese (like Chihuahua, quesadilla or asadero) go for a combination of Monterey Jack and sharp cheddar cheeses.

adapted from Rick Bayless in Fine Cooking and Fiesta at Rick's via Everyday Annie

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