This cast iron skillet queso fundido with Oaxaca cheese, Monterey Jack, roasted poblano pepper, and Mexican chorizo, is the ultimate party dip. This easy queso fundido recipe only has 4 ingredients, but is packed full of flavor.
What is queso fundido?
Queso fundido translates to “molten cheese”. This cheese dip is typically made with hot melty cheese and spicy chorizo. Additional elements such as onions and roasted peppers elevates this cheesy dip to the ultimate party dip.
Types of chorizo
There are two types of chorizo, Spanish/Portuguese which is par-cooked and Mexican which is raw and cooked to a crumbly consistency. For queso fundido, you want to use Mexican chorizo.
What kind of cheese to use for queso fundido?
The most common cheese in Mexican dishes is queso Asadero. It can be hard to find, so Oaxaca cheese is a great melting alternative. For an extra layer of flavor, I like to use Oaxaca and Monterey Jack cheese for this queso fundido.
Roasting a poblano pepper
To amp up the flavors, I love adding roasted poblano to the queso. I broil a whole poblano pepper until it’s charred on each side (about 10 minutes). Cover with foil and allow the pepper to steam for 5 minutes, this helps the skin easily peel off. Peel the skin off the poblano pepper, then dice, discarding the seeds.
Grating your cheese
In other posts I’ve discussed the importance of freshly grating cheese for the best melt. Pre-shredded cheese has anti-caking agents, that can make it not melt as well, become stringy, and have a grainy texture once melted.
How-to make queso fundido
- In a cast iron skillet, over medium/high heat, add in the chorizo. Cook the chorizo fully through, breaking it up into smaller pieces as it cooks. Use a slotted spoon and set aside.
- Lower the heat to medium, add in avocado oil, diced onion and roasted poblano peppers. Sauté until the onion becomes translucent.
- Add onion poblanos to the chorizo bowl and mix them together.
- Turn the heat off and add half the cheese to the bottom of the skillet evenly.
- On top of the cheese, add in the chorizo, onion, poblano mix.
- Add the rest of the cheese on top.
Put queso fundido into the oven at 400F and bake for 8-10 minutes until the cheese is melted and bubbling.
Finishing the dip
Garnish the queso fundido with cilantro and I also like to add some diced tomatoes on top. Enjoy the queso with tortilla chips and/or spooned in warmed tortillas.
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Queso Fundido
Ingredients
Queso Fundido
- 8 ounces Oaxaca Cheese freshly grated
- 8 ounces Monterey Jack Cheese freshly grated
- 1 large poblano pepper
- 1 cup diced white onion
- 1 tablespoon avocado oil
- 8 ounces Mexican Chorizo
Garnish/Serve with:
- Fresh cilantro
- 2 Roma tomatoes diced
- Tortilla chips and/or warmed tortillas
Instructions
- Put oven on high broil, and place a whole poblano pepper on a small sheet pan. Broil until it’s charred on each side (about 10 minutes total). Remove from oven and cover with foil, allow the pepper to steam for 5 minutes, this helps the skin easily peel off. Peel the skin off the poblano pepper, then dice, discarding the seeds.
- Preheat oven to 400F degrees
- In a cast iron skillet, over medium/high heat, add in the chorizo. Cook the chorizo fully through, breaking it up into smaller pieces as it cooks. Use a slotted spoon and set aside.
- Lower the heat to medium, add in avocado oil, diced onion and roasted poblano peppers. Sauté until the onion becomes translucent, about 4 minutes. Add onion and poblanos to the chorizo bowl and mix together.
- Turn the heat off and add half the grated cheese to the bottom of the skillet evenly. On top of the cheese, add in the chorizo, onion, poblano mix, and evenly spread. Add the rest of the cheese on top.
- Place in the oven for 8-10 minutes, until the cheese is browned and bubbling.
- Remove from the oven, garnish with cilantro and roma tomatoes, and serve immediately in the cast iron skillet.
- Use tortilla chips or scoop the queso fundido into warmed tortillas. Enjoy!
Notes
Chorizo
- There are two types of chorizo, Spanish/Portuguese which is par-cooked and Mexican which is raw and cooked to a crumbly consistency. For queso fundido, you want to use Mexican chorizo.
What kind of cheese to use?
- The most common cheese in Mexican dishes is queso Asadero. It can be hard to find, so Oaxaca cheese is a great melting alternative. For an extra layer of flavor, I like to use Oaxaca and Monterey Jack cheese for this queso fundido.
- Use freshly grated cheese for the best melt. Pre-shredded cheese has anti-caking agents, that can make it not melt as well, become stringy, and have a grainy texture once melted.
What size cast iron?
- For this recipe, I recommend a 8 inch cast iron skillet.
Jeremy Gragg
Just made it for weekend party. Let’s just say there was nothing left, except an empty iron skillet, in a matter of minutes. Great recipe! Thanks
Stephanie
Haha I love it! So glad everyone enjoyed it!