Queso Fundido con Chorizo is an appetizer made with melted Mexican cheese, spicy chorizo, fire-roasted tomatoes, jalapenos, onions, and cilantro.
You can make this recipe for about $5.66. It serves six and costs just $0.94 per serving.
Are you ready to WOW your family and friends with a restaurant-quality appetizer that you can easily make at home? This Queso Fundido con Chorizo is just the recipe you didn’t know you were missing in your life!
This famous Mexican appetizer is made in one skillet and packed with flavor. The melty cheese, spicy Chorizo, fire-roasted tomatoes, and sautéed jalapenos come together for the perfect blend of cheesy goodness.
I will show you how simple it is to make this Queso Fundido recipe with Chorizo in my step-by-step directions. You will be dipping hot tortillas or chips into this Heavenly dip in no time at all.
Ingredients and Cost
Per Serving Cost: $0.94
Recipe Cost: $5.66
- 8 ounces chorizo – $1.33
- 1 Tablespoon butter – $0.09
- 1 Tablespoon flour – $0.02
- 1 ½ cups whole milk – $0.18
- 1 cup mexican cheese blend – $1.39
- 2 teaspoons onion powder – $0.06
- 1 teaspoon cumin – $0.03
- 1 teaspoon salt – $0.01
- 1 teaspoon black pepper – $0.07
- ½ teaspoon paprika – $0.01
- 14.5 oz can fire-roasted diced tomatoes – $0.98
- 3 jalapeños – $0.98
- ½ cup chopped green onion – $0.45
- ¼ cup diced red onion – $0.24
- 2 Tablespoons crema – $0.14
- 1 Tablespoon chopped cilantro – $0.06
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, cook the chorizo in a skillet over medium-high heat.
- Next, place the chorizo on a paper-towel-lined plate to drain the fat.
- Then sautée the diced jalapeño and set aside when done.
- Next, make the queso dip by melting butter over medium heat.
- Then add in the flour and whisk for about three minutes, until frothy.
- Slowly pour in ½ cup of the milk while whisking continuously. Pour in the remainder of the milk and bring the sauce to a light simmer.
- Next, once the sauce has thickened, remove from heat and stir in the spices.
- Then, add in the shredded cheese, return the skillet to low heat, and stir until the cheese is melted and combined.
- To finish, add half of the can of fire-roasted tomatoes, jalapeño, and ¼ cup of green onions to the sauce. Stir for an additional five minutes and top with remaining toppings.
- Finally, finish by drizzling crema over the top.
- Pre-packaged, shredded cheese works perfectly fine here.
- Instead of jalaenos you can use a poblano pepper.
- Also, instead of Mexican cheese you can use a combination of Monterey and Oaxaca cheese.
SERVE: You can keep the Queso Fundido out for about two hours before it needs to be covered and refrigerated.
STORE: Place leftovers in an airtight container and keep in the refrigerator for 3-4 days. It’s best to store the cheese mixture and the topping separately.
FREEZE: This recipe does not freeze and defrost well so I do not recommend freezing it.
REHEAT: Place the cheese mixture in a skillet or saucepan and heat over medium-low heat until warmed through. OR Reheat the cheese sauce in an oven at 375°F for 10-15 minutes, stirring every 5 minutes.
Queso fundido is traditionally made of melted cheese and Chorizo. Chorizo is a spicy ground pork sausage. My recipe also calls for fire-roasted tomatoes, jalapenos, green onions, red onion, crema, and cilantro, along with a delicious combination of spices.
Queso is a hot yellow cheese used for dipping tortilla chips in. Fundido means melted cheese and has a Mexican influence. Combine the two, and you have a deliciously cheesy, spicy dip.
You can microwave the dip by adding a little milk to the dip first. Or you can place the dip in a skillet and warm over medium heat until warm and melted. You may also need to add milk to the dip in the skillet to help it stay creamy.
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Queso Fundido Recipe con Chorizo
- 8 ounces chorizo
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1 ½ cups cold whole milk
- 1 cup shredded mexican cheese blend
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 14.5 oz can fire-roasted diced tomato drained
- 3 jalapeños 2 seeded and diced about ¼ inch in size, 1 thinly sliced for garnish
- ½ cup chopped green onion divided in two
- ¼ cup diced red onion about ¼ inch in size
- 2 Tablespoons crema
- 1 Tablespoon chopped cilantro
COOK CHORIZO AND JALAPENO:
- Place chorizo in a skillet over medium-high heat and cook according to package instructions.
- Place 2-3 paper towels on a plate and pour chorizo over the paper towels to drain excess fat.
- Use the same skillet to sautée the diced jalapeño just until tender. Set aside.
MAKE QUESO DIP:
- In a medium-sized pot, melt 1 tablespoon of butter over medium heat.
- Slowly sprinkle flour over butter, whisking the entire time. Continue whisking until the mixture is frothy and fully incorporated (about 3 minutes).
- Pour in ½ cup of the milk very slowly, while whisking swiftly the entire time until mixture is mostly smooth. Pour in the remainder of the milk.
- Bring the sauce to a light simmer, continuing to whisk periodically. Reduce heat to medium-low.
- Once thickened, remove the pot from heat and add cumin, salt, pepper, paprika, onion powder. Stir until the spices are evenly distributed.
- Add shredded cheese and return the skillet to low heat. Stir until the cheese is fully melted.
ADD TOPPING AND FINISH:
- Add half of the can of fire-roasted tomato to the cheese sauce. Then add the sautéed jalapeño and ¼ cup of green onion to the sauce. Stir and continue to heat on low for 5 minutes.
- Transfer sauce to serving dish. Top with chorizo, diced tomato, red onion, and remaining green onion (¼ cup).
- Garnish with sliced jalapeño and chopped cilantro.
- Finish by drizzling crema over the dish.
- I highly recommend wearing gloves when deseeding, dicing, and slicing the jalapeños.
- To prevent clumps, make sure that the flour and butter combination is a smooth, slightly frothy consistency before adding milk.
- The milk should be cold and poured in a little at a time, whisking out clumps before pouring the remaining milk.
- Pre-packaged, shredded cheese works perfectly fine here.
- This can be prepped ahead of time. Make cheese sauce and store it by placing plastic wrap against the surface of the sauce. Seal in an airtight container. Prep the toppings and garnishes no more than 1 day in advance for optimal freshness. Reheat the cheese sauce in an oven at 375°F for 10-15 minutes, stirring every 5 minutes.