"Queso Fundido" translates to "Molten Cheese" -- and for all the best tasty reasons. I don't know too many people who won't take a chip dive into a bowl of melty ooey-gooey cheese. (Actually I do, but this recipe isn't for them.) This truly authentic queso fundido dials up traditional cheese dip with super stretchy chihuahua cheese that's been melted together with Mexican chorizo and roasted poblanos -- all baked and broiled to bubbly dipping perfection.
I'm fortunate to have some fantastic Latin markets in the town where I live and where I am able to get all the key ingredients for queso fundido -- fresh house-made chorizo, chihuahua cheese and poblano peppers. (Most major grocers will also have all of the ingredients -- if you can't find chihuahua cheese, substitute Monterey Jack. Fresh chorizo can usually be found in the meat case with other sausage products.)
The owner of the store was curious as to what I was making and learned from him that the traditional way of making queso funded in Mexico includes stirring in handfuls fresh spinach in at the end. I followed his suggestion and like it!
Ingredients
- poblano pepper
- fresh chorizo
- butter
- onion
- serrano chili pepper
- garlic
- flour
- milk
- chihuahua cheese (substitute Monterey Jack)
- cheddar cheese
- fresh baby spinach
- scallions
- pico de gallo
- tortilla chips or corn chips
See recipe card for quantities.
Jump to RecipeInstructions
In a large saucepan, sauté the chorizo over medium heat, breaking up the sausage with a wooden spoon, until cooked through and starting to brown, about 6 minutes. Transfer to a paper towel to drain.
To the same pan, add butter. Sauté the onion and serrano pepper until softened and starting to caramelize, about 10 minutes, Add minced garlic and sauté for 1 minute.
Sprinkle mixture with flour.
Stir to coat, about 1 minutes.
Add milk and cook until thickened, about 1 minute.
Add the cheese one cup at a time, stirring until melted before adding more. Stir in poblano and cooked chorizo, reserving a few tablespoons of chorizo.
Add spinach if using.
Stir until spinach is wilted.
Transfer to an ovenproof serving dish and place in oven for 12-14 minutes.
Sprinkle with reserved cheese and chorizo and increase oven heat to broil.
Broil for 2 minutes until bubbling.
Remove and garnish with pico de gallo and chopped scallions.
Serve with tortilla chips or corn chips.
Hint: Make sure to add the cheese slowly -- handfuls even -- allowing it to fully melt before adding more. This along with the roux created with the flour and milk will result in a smooth consistency.
Substitutions
- Poblano pepper: Substitute a 4 oz. can -- or two -- of diced green chilies
- Chihuahua cheese: Substitute Monterey Jack, Oaxaca or even mozzarella -- while varying in flavor, all are good for melting.
- Vegetarian: Leave out the chorizo. Or substitute Trader Joe's Soy Chorizo
- Gluten free: Serve with your favorite brand of GF corn chips
Variations
- Spice it up: Add another diced serrano chili pepper when sautéing the onion. Or add a diced chipotle pepper or add two teaspoons of adobo sauce from chipotle peppers when adding the chorizo to the cheese mixture.
- Serving suggestions: Top with diced avocado instead of pico de gallo
- Individual appetizers: Place a scoop of queso into a tortilla "scoop", place on a baking sheet and put under the broiler for 45 seconds until bubbly. Garnish with a dollop of sour cream and sprinkle with scallions.
Equipment
- large saucepan
- ovenproof 4-cup baking dish or casserole
Storage
Store the queso fundido with chorizo for up to four or five days in the refrigerator. Reheat in the oven at 275°F for 30 minutes.
🍽️ Recipe
Queso Fundido with Chorizo
Equipment
- large saucepan
- 4-cup ovenproof baking dish or casserole
Ingredients
- poblano pepper roasted, skin, stem and seeds removed, and chopped*
- 8 ounces fresh chorizo casings removed
- 1 tablespoons butter
- ½ yellow onion diced
- 1 serrano chili pepper seeded and minced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- ½ cup milk
- 8 ounces chihuahua cheese substitute Monterey Jack, reserve 3 tablespoons
- 4 ounces cheddar cheese
- 3 cups loosely packed spinach stems trimmed (optional)
- chopped scallions and pico de gallo for garnish
- tortilla chips for serving
Instructions
- In a large saucepan, sauté the chorizo over medium heat, breaking up the sausage with a wooden spoon, until cooked through and starting to brown, about 6 minutes. Transfer chorizo to a paper towel to drain. Drain off all by 2 teaspoons chorizo fat from pan.
- To the same pan, add butter. Sauté the onion and serrano pepper until softened and starting to caramelize, about 10 minutes, Add minced garlic and sauté for 1 minute.
- Sprinkle mixture with flour and stir to coat, about 1 minute. Add milk and cook until thickened, about 1 minute. Add the cheese ½ cup at a time, stirring until melted before adding more.
- Stir in cooked chorizo, reserving a few tablespoons. Stir in chopped poblano and spinach if using, stirring until spinach is wilted.
- Transfer to an ovenproof serving dish and place in oven for 12-14 minutes. Sprinkle with reserved cheese and chorizo and increase oven to broil. Broil for 2 minutes until bubbling. Remove and garnish with pico de gallo and chopped scallions.
- Serve with tortilla chips or corn chips.
Notes
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