Queso Fundido

A rich and creamy Mexican-style melted cheese dip made with chorizo, cheddar, and Monterey Jack cheese, topped with fresh tomato salsa. Perfect for sharing as an appetizer with tortilla chips.

6 servings

57 min

Published October 4, 2025

Ingredients

•1 whole small tomato, chopped
•1 whole serrano chile
•2 tablespoons chopped fresh oregano
•1 teaspoon Kosher salt
•8 ounces mild yellow cheddar
•8 ounces Monterey Jack
•1 tablespoon all-purpose flour
•4 ounces fresh chorizo
•½ cup minced onion
•½ cup lager
•1 package Tortilla chips

Cooking Instructions

1.
Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
35 min
2.
Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.
15 min
3.
To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
5 min
4.
Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
2 min

Cooking Instructions

Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.

35 min

Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.

15 min

To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.

5 min

Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

2 min