Queso Fundido – Budget Bytes

If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, try this recipe for unctuous Queso Fundido. This simple Mexican melted cheese and sausage dip can silence even the rowdiest table because everyone’s too busy stuffing their face to do much more than grunt in approval.

Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

What’s The Difference Between Queso and Queso Fundido?

Although the name of this traditional Mexican comfort food translates to “melted cheese,” don’t confuse it with its Tex-Mex cousin, Queso. In their simplest forms, Queso is just a bowl of melted yellow cheese, while Queso Fundido is white cheese melted over a second major component: chorizo.

Ingredients for Queso fundido

You only need two ingredients to make a traditional Queso Fundido: Mexican Chorizo ​​and white Mexican melting cheese. Then, garnish it with green onions, tomatoes, or cilantro. Serve it with soft tortillas or thick tortilla chips. If you’re not a fan of Mexican Chorizo, you can substitute it with any other sausage. You can even make this dish vegetarian by using soy-based chorizo.

What cheese can I use to make Queso Fundido?

The best cheeses for this dish are Queso Asadero, Queso de Oaxaca, Queso Quesadilla, or Queso Chihuahua AKA Menonita. You can also use shredded Mexican cheese blend, Monterey Jack, or Mozzarella. Steer clear of Queso Fresco, Cotija, or Ranchero, which don’t melt well.

Side shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

How to Store Leftover Queso Fundido

Place any leftovers in an air-tight container. Make sure there is a little breathing room left in the container, and press a sheet of plastic on the surface of the dip before sealing it. This helps prevent a thick skin from forming. Refrigerate for up to three days. Freeze for up to three months.

How To Reheat Queso Fundido

If reheating from frozen, thaw the Queso Fundido overnight in the fridge. To reheat, place the Queso Fundido in a non-stick pan and set it over medium heat. Stir until the cheese warms and loosens. It might separate, with a pool of water forming at the top of the dip. That’s ok. Just keep staring. If the consistency is too thick, you can thin it with a few tablespoons of heavy cream or whole milk.

Overhead shot of Queso Fundido in a cast iron pan.

Queso Fundido

If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.

Author: Monti – Budget Bytes

Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

  • 1 Tbsp cooking oil ($0.04)
  • 1 lb. Mexican chorizo, beef or pork ($4.58)
  • 20 oz. queso quesadilla, shredded ($5.98)
  • Preheat oven to 300°F. Remove the chorizo ​​from its casing (if any) and grate the cheese on the largest holes of a box grater.

  • Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo ​​for 7 to 8 minutes, until the fat renders and the sausage is bubbly.

  • Drain the fat from the skillet, reserving 3 tablespoons of chorizo ​​for garnish. If it’s very greasy, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo ​​with the grated cheese.

  • Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately.

See how we calculate recipe costs here.



Serving: 1servingCalories: 441kcalCarbohydrates: 5gProtein: 23gDish: 36gSodium: 1038mg

Read our full nutrition disclaimer here.

Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

How to Make Queso Fundido – Step by Step Photos

Overhead shot of chorizo ​​and cheese in their[packagingonacountertop[packagingonacountertop

Preheat oven to 300°F. Remove the chorizo ​​from its casing (if any) and grate the cheese on the largest holes of a box grater.

Overhead shot of chorizo ​​cooking in a cast iron pan with a slotted spoon in it.

Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo ​​for 7 to 8 minutes, until the fat renders and the sausage is bubbly. Chorizo ​​tends to stick, so stir the pan frequently and don’t turn up the heat.

Overhead shot of chorizo ​​topped with shredded cheese in a cast iron pan.

Drain the fat from the skillet and reserve about 3 tablespoons of chorizo ​​for garnish. If the chorizo ​​is very fatty, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo ​​with the grated cheese.

Overhead shot of Queso Fundido in a cast iron pan with a hand sprinkling sliced ​​green onions on top.

Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Don’t overcook the cheese, as it will clump. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately. If you wish, you can also garnish with sliced ​​green onions, diced tomatoes, or chopped cilantro leaves.

Overhead shot of Queso Fundido in a cast iron pan.

Serve Queso Fundido with sour cream, pickled jalapeños, flour or corn tortillas, tortilla chips, and your favorite salsa. Try:

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