Queso Fundido is the ultimate cheese dip recipe, with loads of melted cheese, spicy chorizo and roasted poblanos, topped with a quick homemade chunky salsa. Don’t forget the chips! Best eaten hot, right away.
The ULTIMATE party is coming up. Do you know what you’re serving yet? Are you going fancy? Or easy? Either way, here is a last minute idea for you. You might even be able to make this with ingredients you already have on hand. It is truly the ULTIMATE party appetizer.
What better for that ultimate party?
I present to you – Queso Fundido. OH YES! The name “Queso Fundido” translates to melted cheese, and that is literally what you’re going to get with this recipe. It doesn’t get any more unpretentious.
What you have is a mixture of cheeses melted over a pan of cooked chorizo, onions, roasted poblano peppers and garlic, then topped with a quickly made salsa and diced avocado. It looks absolutely GORGEOUS to behold, and your party guests will LOVE you for serving this.
Truly, you can have this particular cheese dip recipe in about 10 minutes from start to finish. OK, maybe 15 minutes if you’re a slow cook like me.
But seriously? How easy is this? Let’s get cooking. So!
How to Make Queso Fundido – the Recipe Method
Start by making the salsa for the topping. Simply dice the tomato and jalapeno and toss it with a bit of chopped cilantro and lime juice. And maybe a splash of salt. Like so.
Next, heat your pan to medium heat. A 10-inch pan is needed here, unless you’re making a larger batch. I used a cast iron pan. Worked perfectly.
Cook down your chorizo first.
Add in the onion, garlic and chopped roasted poblano peppers. Cook them down a bit.
It’s already smelling UH-MAZING here. #YUM.
Now, toss on the cheese. Like so.
It is going to start melting right away. Give it a little swirl. Let it melt nicely through. This is why youneed a nice selection of melty cheeses.
Think Asadero, Chihuahua, Monterrey Jack, even cheddar works nicely here. I like to use a blend. See how it looks when melted?
Dying here! I want to eat it! But no. Wait! Let’s top it with our salsa and some diced avocado.
Come on! Can we eat it now? One second more! I like to squeeze a bit of lime juice over the top first. THEN serve it. So here you go, YES, NOW you can eat it. Please! I hope you enjoy it! Just serve this up along with a bag of corn tortilla chips and watch it disappear.
This cheese dip recipe is best when served immediately. It doesn’t travel well, so don’t plan on bringing it to a party unless you are going to make it there.
I WAS able to make it at my house and bring it to a party right next door. It did survive the trip and lasted about 20 minutes on the table, but after a while, the cheeses cool down and congeal, so it won’t be so perfectly melty anymore.
So your next question might be –
Can You Reheat Queso Fundido?
Yes, but it gets slightly rubbery, so it’s best to eat it right away. You can try by adding it back to the stovetop, but again, it just won’t be the same. So enjoy quickly! I hope you like it.
How Can I Serve Queso Fundido?
Keep the cheese mixture warm and serve it right out of the pan with tortilla chips. So good!
And enjoy the party!
Check Out Some of My Other Popular Spicy Dip Recipes
- 1 small tomato chopped
- 1 jalapeno pepper chopped
- 1 tablespoon chopped cilantro
- 1 lime
- 6 ounces Mexican chorizo
- 1 small white onion chopped
- 2 cloves garlic chopped
- 1 large poblano pepper roasted and diced (roasting instructions below)
- 10 ounces Mexican cheese blend – Use any melty cheeses like Asadero Chihuahua, even cheddar or Moterrey Jack work great
- Salt and pepper to taste
- Diced avocado and chopped green onion for serving
Make a quick salsa for topping by combining tomato, jalapeno and juice from half a lime to a bowl. Mix well and set aside.
Heat a 7-inch pan (I used a cast iron pan) to medium heat and add chorizo. Cook about 6-7 minutes, or until cooked through. Remove and set aside.
Add onion to the pan. There should be enough grease in the pan from the chorizo, but if not, add a bit of oil. Cook 4 minutes to soften.
Add garlic and cook another minute.
Add chopped roasted poblano peppers and chorizo back to the pan. Stir.
Add cheese over the top and stir until melted. It will melt fairly quickly.
Remove from heat and top with quick salsa, diced avocado, chopped green onion and a few squeezes from the remaining half a lime.
Set oven to broil. Lightly oil the poblano peppers and broil them about 10 minutes, then flip and broil another 10 minutes, or until the skins blacken and bubble up. Alternatively, you can roast them directly over an open flame, rotating often, until the skins char and flake.
Remove from heat and cover with paper towels to let the skins loosen. Peel the skins and discard them.
Slice the poblano peppers open down the middle and scoop out the insides. Use as needed