Recipe

Queso Fundido

Bubbly, stretchy Mexican melted cheese with chorizo and roasted poblano, served straight from the skillet with warm tortillas.

By Matt Campbell

•

4.8

A cast iron skillet of bubbling queso fundido with browned chorizo and roasted poblano strips, garnished with cilantro on a warm kitchen counter

Jump to Recipe

Queso fundido is what happens when “let’s make a snack” turns into “why is everyone hovering around the stove like it owes them money.” It’s molten cheese, a little smoky heat, and just enough savory chorizo to make every scoop feel like a big idea.

This version keeps it weeknight-friendly: roast a poblano (or cheat with a jarred roasted pepper), brown the chorizo, then melt a mix of cheeses until it goes bubbly at the edges. You serve it hot, right in the skillet, and you do not apologize for the cheese pull. That is the whole point.

Ingredients for queso fundido arranged on a kitchen counter including Oaxaca cheese, Monterey Jack, chorizo, poblano pepper, onion, garlic, lime, and tortillas

Why It Works

Big stretch, not greasy. A blend of Oaxaca (for pull) and Monterey Jack (for melt) gives you that glossy, scoopable texture.
Fast flavor build. Browning chorizo and softening onion and garlic in the same skillet makes the whole thing taste like it took longer than it did.
Crisp edges, bubbly center. A quick broil (or covered melt) gets you the browned, toasty bits that people fight over.
Flexible heat level. Poblano keeps it smoky and mild, and you can easily spike it with jalapeño, hot sauce, or chipotle.

Pairs Well With

Storage Tips

Fridge: Cool, then transfer to an airtight container. Store up to 3 days. The cheese will firm up, which is normal.

Reheat (best): Warm in a small skillet over low heat with a splash of milk (1 to 2 tablespoons) and stir gently until melted. Keep the heat low so it does not break.

Microwave (fine in a pinch): Heat in 20 to 30 second bursts, stirring between rounds. Add a tiny splash of milk if it looks tight.

Freezing: Not my favorite. Melted cheese dips can turn grainy after thawing. If you do freeze it, expect the texture to be a little rough and plan to repurpose it (see below).

Leftover glow-up ideas: Spoon into breakfast tacos, smear on a torta, fold into scrambled eggs, or use as a nacho base with extra toppings.

Common Questions

What cheese is best for queso fundido?

Oaxaca is the classic for that stretchy pull. If you cannot find it, low-moisture mozzarella works. I like pairing it with Monterey Jack for a smoother melt. Avoid pre-shredded if you can since the anti-caking agents can make the melt less silky.

Is queso fundido the same as queso dip?

Not quite. Queso fundido is typically a thicker, melted-cheese dish (often served in a skillet) that you scoop with tortillas. Tex-Mex queso dip is usually looser and may use processed cheese, a roux, sodium citrate, or evaporated milk to stay pourable.

How do I keep queso fundido from getting oily or grainy?

Keep the heat gentle once the cheese goes in, and use a good melting cheese (Oaxaca, Jack, Asadero, Chihuahua). If it starts to look oily, pull it off the heat first. A tablespoon of milk can help smooth it out, but it is not magic, so stir gently and stop once it looks glossy again. Also, do not over-broil. You want bubbles and browned spots, not an oil slick.

Can I make it without chorizo?

Absolutely. Swap in sautéed mushrooms, black beans, rajas (strips of roasted peppers and onions), or just go full cheese-and-chiles. If you want that savory punch, add a pinch of smoked paprika and a little extra salt.

Can I make queso fundido ahead of time?

You can prep the components ahead: cook the chorizo mixture and roast the poblano. When it is party time, reheat the chorizo base in the skillet, add cheese, and melt right before serving. Queso fundido is happiest fresh and hot.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet (or any oven-safe skillet)
Sheet pan (for roasting the poblano) or gas burner and tongs
Knife and cutting board
Box grater (if shredding cheese)
Broiler (optional but great for a browned, bubbly top)

I love queso fundido because it is equal parts comforting and chaotic. You are standing around a hot skillet, tearing tortillas, “just tasting” every 30 seconds, and somehow it turns into the best kind of kitchen hang. It reminds me of the kind of food I want to serve someday in my own place: simple ingredients, bold payoff, and a little theater when the cheese stretches like it is showing off.

Queso Fundido

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Ingredients

1 poblano pepper
8 ounces fresh chorizo (Mexican chorizo, casings removed) or soy chorizo
1 tablespoon neutral oil (only if your chorizo is very lean)
1/2 cup diced yellow onion
2 cloves garlic, minced
1/2 teaspoon ground cumin
8 ounces Oaxaca cheese, shredded (or low-moisture mozzarella)
4 ounces Monterey Jack, shredded (or Chihuahua, Asadero, or more mozzarella)
1 tablespoon milk (optional, for a more silky melt)
Kosher salt, to taste
1 tablespoon chopped cilantro (optional)
1 lime, cut into wedges
Warm tortillas or sturdy tortilla chips, for serving

Freshly shredded Oaxaca and Monterey Jack cheeses in bowls on a kitchen counter

Instructions

Roast the poblano. Set your oven to broil. Place the poblano on a sheet pan and broil, turning occasionally, until the skin is blistered and blackened in spots, about 5 to 10 minutes depending on your broiler. Transfer to a bowl and cover (a plate works) for 5 minutes to steam.
Peel and slice. Rub off most of the charred skin (do not worry about perfection), remove stem and seeds, then slice into thin strips.
Brown the chorizo. Heat a 10-inch cast iron skillet over medium heat. Add chorizo and cook, breaking it up, until browned and cooked through, about 4 to 5 minutes. If the pan looks dry, add a little oil.
Build the base. Add onion and cook until softened, 2 to 3 minutes. Stir in garlic and cumin and cook 30 seconds, just until fragrant. Taste and salt if needed (chorizo varies a lot in salt and heat).
Add poblano strips. Stir the poblano strips into the chorizo mixture and spread everything into an even layer across the skillet.
Melt the cheese. Lower heat to medium-low. Sprinkle in the shredded Oaxaca and Monterey Jack. If you want extra silky, drizzle in the milk. Cover for 2 to 3 minutes, or until fully melted and glossy, bubbling at the edges. Stop before oil starts pooling. For a browned top, uncover and broil for 1 to 2 minutes, watching closely. If your skillet or handle is not oven-safe, skip the broil and keep it covered another minute or two.
Finish and serve. Top with cilantro, squeeze over a little lime, and serve immediately with warm tortillas or chips. Thin chips can snap, so go sturdy or scoop with tortillas. Eat it while it is still doing the dramatic stretchy thing.