Queso Fundido Recipe is so easy to make with only six ingredients! This queso is the best, hot, cheesy appetizer that always disappears fast!
It was high time to get our favorite restaurant appetizer up on the blog! This is probably the easiest queso you can ever make at home yourself! We’re always making it for game day and usually have no problem cleaning the skillet out between a few of us. So, you’ll want to definitely double the recipe for a crowd, it’s usually the first dish to go! If you’re looking for other dip recipes while you’re here, try out our Spinach Artichoke Dip and this super fun, totally addicting, Club Sandwich Dip! And, since I love it so much, let’s talk about how this would be an awesome fun side dish along with some Machaca for dinner!
What is Queso Fundido?
If you haven’t ever had this queso, you’re in for a treat. It is basically a big dish, most often a cast iron skillet, full of hot melty cheeses! We love making chorizo with ours, but it’s completely optional if you want just the cheese and no meat at all. For our version, we cook the chorizo along with some onions and green chilis. Then layer it up with two kinds of cheese. That’s also one of the best parts, this dip uses SHREDDED CHEESE, right in the skillet! There’s no messing around with trying to make a roux, or any of that jazz. We use cheeses that are going to be easy to find at any supermarket, which makes our version more of a “tex-mex” style. But that is what we get at one of the best local restaurants here and it’s just amazing. The best combo of cheeses I have found are Monterrey Jack and Pepper Jack! If you don’t love the spice of pepper jack, you can sub with a mild cheese like mozzarella.
How to Eat, Serve, and Reheat:
- You can serve this with any of your favorite toppings, we like to top with a bit of green onion and cilantro, and keep it simple! Other ideas are jalapenos, black olives, or pico de gallo.
- Serve with your favorite chips or warm tortillas and eat it hot out of the oven! This is a “different” kind of queso that is more stretchy than creamy. It is best to serve it right away, within 15-20 minutes. Don’t try and transfer it to another dish before eating or it will set up and harden.
- If you find that this dip sets up too much and you need to reheat it you can. Don’t use the microwave for heating it back up, it will become really gloopy and oily. You can heat it back up in the oven just like you had originally baked it, or you can place it on the stovetop for a few minutes on low heat until it’s soft again.
Queso Fundido Recipe
- 2 Tablespoons Butter
- 1/2 Large White Onion
- 2 Cans Green Chilis drained
- 8 Ounces Pork or Beef Chorizo
- 8 Ounce Block Monterrey Jack Shredded
- 8 Ounce Block Pepper Jack Cheese Shredded
- Preheat oven to 425 Degrees.
- Add the butter to a large cast iron skillet and melt over medium heat.
- When the butter is melted, add the onion and green chilis to the pan and cook, stirring occasionally for 3 minutes until the onion begins to soften.
- Add the chorizo to the skillet and cook, stirring and crumbling the meat constantly until cooked through, about 6-8 minutes.
- Pour the chorizo mixture onto a paper towel lined plate to drain the grease.
- Remove the skillet from the heat and add half of the Monterrey Jack and half of the pepper Jack, then add half of the chorizo mixture.
- Top with the remaining cheese.
- Place the skillet in the preheated oven and bake for 15-20 minutes until hot and bubbly.
- Garnish with the remaining chorizo. Serve immediately with your favorite chips and/or warmed tortillas.