Recipes

Queso Fundido With Chorizo

This party-size baked cheese dip gets a major leg up from fresh chorizo, green chiles, and salty mozzarella-like Oaxaca cheese.

By Rhoda Boone, Culinary Director
Feb 10, 2023
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queso fundido
25 Minutes
15 - 20 Servings
Easy

All due respect to fondue, but nothing assembles a crowd quite like queso fundido. Melted and baked cheese dips are always guaranteed to be a slam dunk—or in this case, a touchdown—but this version gets a major leg up from fresh chorizo, green chiles, and salty mozzarella-like Oaxaca cheese. Plus, it’s the sort of dish you can easily throw together in your Enameled Cast Iron Skillet even as your well-intentioned guests hover, so it’s perfect mid-party fodder.

Note: This recipe was developed using Diamond Crystal kosher salt. If using Morton’s, reduce salt by half.

Queso Fundido With Chorizo

This party-size baked cheese dip gets a major leg up from fresh chorizo, green chiles, and salty mozzarella-like Oaxaca cheese.

Rhoda Boone, Culinary Director

25 Minutes
15 - 20 Servings
Easy
Ingredients
  • 6 ounces fresh chorizo or spicy Italian sausage, casings removed
  • 1 tablespoon neutral oil
  • ½ cup chopped yellow onion
  • 1 teaspoon kosher salt (preferably Diamond Crystal)
  • 2 garlic cloves, minced
  • 2 4-ounce cans chopped green chiles, drained (about 1 cup)
  • 1 pound shredded Oaxaca or mozzarella cheese (about 4 cups)
  • Cilantro and/or pickled red onions and jalapeños, for topping (optional)
  • Tortilla chips and/or corn or flour tortillas, for serving
  • Pico de gallo, for serving (optional)
Instructions
    1.

    Preheat oven to 375F.

    2.

    Heat a medium Enameled Cast Iron Skillet or Carbon Steel Frying Pan over medium. Add chorizo and cook, breaking it into clumps and stirring occasionally, until cooked through and slightly browned, about 5 minutes. Transfer to a paper towel-lined plate and wipe out Skillet.

    3.

    Return Skillet to medium heat and add oil. Add onion and salt and cook, stirring, until softened and just starting to brown, about 4 minutes. Add garlic and cook 1 minute more. Stir in green chiles and scrape bottom of pan to loosen any browned bits.

    4.

    Gently fold half of cheese into onion-chile mixture. Top with remaining cheese and transfer to oven to bake (watching carefully!) until cheese is just melted and bubbling around edges, about 8 minutes. Do not overcook or cheese will become rubbery.

    5.

    Remove from oven and top with chorizo. Top with cilantro and pickled red onions or jalapeños, if desired. Serve in skillet with chips and/or tortillas and pico de gallo (if using) alongside.

    6.

    If necessary, reheat queso, watching carefully, until warmed through (reheating too many times will result in tough texture).