If you need a hot, melty, crowd-pleasing appetizer that disappears fast, this Queso Fundido Recipe is the one to make.
Queso fundido literally means “melted cheese,” and it’s traditionally served hot and bubbly in a skillet or baking dish. Many versions include chorizo, roasted peppers, or onions, and it’s usually served with tortillas or chips. It’s similar to queso dip, but queso fundido is typically thicker and served hot and bubbling.
This is the kind of appetizer that feels restaurant-worthy, but it’s incredibly easy to make at home in about 30 minutes. And because it’s baked in a shallow dish, you get those irresistible browned edges that everyone fights over (you know the ones!).
Serve it warm with tortilla chips for dipping, or spoon it onto tacos, nachos, or even burgers if you’re feeling adventurous. It’s cheesy comfort food at its best—and it’s perfect for game day, taco night, Cinco de Mayo, or anytime you want a cheesy, comfort food kind of appetizer.
I began getting to know queso fundido when I was living in Southern California, home to the best American Mexican food in the U.S. I was exposed to amazing carne asada, many kinds of fish tacos, rolled tacos with guacamole, loaded quesadillas and the ever-addicting queso fundido. Due to its popularity, queso of some sort is always ordered up at a San Diego happy hour. I miss the days of endless dipping of chips into the melted gooey cheese and spicy chorizo amid sips of Corona with lime (and getting to call it an indulgent dinner). This is my take on making queso fundido at home!
Ingredients Needed:
- Chorizo – adds big flavor and a little spice
- Garlic – boosts the savory flavor of the chorizo
- Cheddar cheese – sharp, melty, and flavorful
- Monterey Jack cheese – creamy and perfect for that stretchy melt
- Green onions – fresh bite and color
- Jalapeños – optional heat (you can adjust to taste)
- Tortilla chips – for dipping (and trust me, you’ll want plenty)
How to Make Queso Fundido
- Preheat your oven to 400°F.
- In a skillet, cook the chorizo and garlic until browned. Drain on paper towels.
- Combine the cheeses and sprinkle them into a shallow baking dish or pie plate. Top with cooked chorizo, green onions, and jalapeños.
- Bake for about 10 minutes, until bubbling and lightly browned.
- Serve warm with tortilla chips for dipping.
Recipe Tips
- Grate your own cheese if possible—pre-shredded cheese doesn’t melt as smoothly. And freshly grated just tastes 100% better!
- Use a shallow baking dish so you get more of those browned, crispy edges.
- Don’t overbake—once it’s bubbling and browned, it’s ready.
- If you want it extra gooey, serve immediately while it’s piping hot.
- Want less heat? Use only 1 jalapeño or leave it out completely.
- Queso fundido is best fresh, but leftovers can be saved. Keep in an airtight container in the refrigerator for up to 2 days. To re-heat, warm in the oven at 350°F until melted again, or microwave in short bursts (stirring in between).
- It thickens as it cools, so reheating is the key to bringing back that melty texture.
Easy Variations
Want to make your queso fundido extra unique? Switch things up…
- Make it vegetarian by skipping the chorizo and adding peppers and onions.
- Add diced roasted poblano peppers.
- Add sautéed onions or caramelized onions.
- Mix in a spoonful of salsa before baking.
- Use pepper jack instead of Monterey Jack for more spice.
- Use grated Gouda or Havarti for a different flavor.
- Add black beans or corn for a heartier dip.
If you’re looking for a guaranteed crowd-pleaser, queso fundido is always a win. It’s warm, cheesy, and full of flavor, and it comes together so quickly that you can make it even when guests are already on the way. Serve it straight from the oven with a big bowl of chips, and watch everyone hover around the dish until the very last bite is gone. You can even use it to top a burrito bowl for dinner!
Fun Facts About Queso Fundido:
- Queso Fundido has its roots in Mexican cuisine, and it’s a native dish to El Paso, Texas.
- It’s popular at cookouts and in restaurants as an appetizer.
- This cheesy dip is often served in flambé fashion by adding brandy or rum to the dish and lighting it to melt the cheese before serving.
- The most common cheeses used for Queso Fundido are Asadero, Mennonite, Manchego and Chihuahua. These cheeses are difficult to find if you’re not in Mexico, so Mozzarella, Monterey Jack, Cheddar and Muenster are more popular to use in the United States.
- Delicious additions/variations: add tomato, roasted poblano peppers, sautéed mushrooms, spices, or cooked pork, beef or chicken
Queso Fundido Recipe
Equipment
- Medium Skillet (for cooking the chorizo)
- 9-inch pie plate (for baking the dip)
Ingredients
- 4 ounces chorizo, crumbled
- 1 medium garlic clove, minced
- 1½ cups grated cheddar cheese
- 1½ cups grated Monterey Jack cheese
- 3 whole green onions, thinly sliced
- 2 medium jalapeño peppers, seeded & minced
- tortilla chips for serving
Instructions
- Preheat the oven to 400℉.
- In a medium skillet, cook the chorizo with the garlic over medium heat until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate to drain.
- Combine the two cheeses and then sprinkle the cheese into a 9-inch pie plate or shallow baking dish. Top with the cooked chorizo, green onions and jalapeños.
- Bake until bubbling and browned- about 10 minutes.
- Serve warm with tortilla chips, for dunking.
Notes
- For the smoothest melt, grate your own cheese (pre-shredded cheese doesn’t melt as well).
- Use a shallow dish for more browned, bubbly edges.
- Queso fundido is best served immediately while hot and melty—reheat leftovers at 350°F until bubbly again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
