This Queso Fundido recipe is the perfect accompaniment for #SundaySupper’s Cinco de Mayo celebration! Mexican chorizo, onion, and garlic are paired with melty Oaxaca cheese for a delicious and easy appetizer.
#SundaySupper is kicking the week off with a celebration of easy recipes for Cinco de Mayo! Shelby of Grumpy’s Honeybunch is hosting this week and I am sharing a recipe for Queso Fundido, Melted Cheese with Chorizo.
Queso Fundido (Melted Cheese with Chorizo)
Queso Fundido is an incredibly easy and flavorful dish made by melting cheese over spicy chorizo (or other desired topping). Looking for a meat-free version? I also have a recipe for Garlic Mushroom Queso Fundido.
There is very minimal prep and this dish comes together in about 30 minutes. Have all of your ingredients ready, since they cook quickly and need to be served immediately. Fresh Mexican chorizo is sautéed with diced onions and garlic, covered in a layer of shredded Oaxaca cheese, and baked until melted and bubbly.
For serving, top with some of the set-aside chorizo and cilantro to create a cheesy, spicy accompaniment for flour tortillas or tortilla chips and salsa.
I prepared the Queso Fundido in an 8 inch cast iron skillet. This way, I was able to transfer it directly from the stove to the oven. You can also divide the cooked chorizo mixture among individual oven-safe shallow bowls to melt the cheese.
I topped the chorizo with shredded Oaxaca cheese. Queso Oaxaca is a white cheese originally from Oaxaca in southwestern Mexico. It has a mild flavor and stringy texture. You can also use Monterey cheese or a combination of the two. If you are able to locate them (they can be difficult to find outside of Mexico), Asadero, Manchego, and Chihuahua cheese are more popular.
Mexican chorizo is a fresh sausage made from ground meat (pork) seasoned with red chile powder and other spices. It is different from the Spanish and Portuguese chorizo that is cured or smoked and seasoned with paprika. I was able to find Mexican chorizo at the grocery store, but you can also make your own at home. Here is a recipe from Mexico in My Kitchen.
This Queso Fundido is best served immediately hot from the oven before the cheese cools and loses its melty, stringy consistency.
Want to add even more flavor? Roasted poblano peppers, diced tomatoes, or mushrooms are also delicious. Mix in some diced jalapeños or your favorite pepper for more heat.
Sunday Supper Easy Cinco de Mayo Recipes
- Beef and Portobella Tostados by Our Good Life
- Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
- Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
- Rotisserie Chicken Nachos by Pies and Plots
- Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
- Chicken Tinga Chalupas by Palatable Pastime
- Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon
Sides and Sauces
- Alambre Skillet Cheese Dip by My Life Cookbook
- Black Bean Cilantro Rice by Sew You Think You Can Cook
- Mango Habanero Sauce by Caroline’s Cooking
- Blueberry-Chocolate Jicamuffins by What Smells So Good?
- Margarita Cupcakes by Gourmet Everyday
- Oreo Taco Cookies by Ninja Baker
- Strawberry Gluten-Free Hand Pies by And She Cooks
- Chicken Street Tacos by The Freshman Cook
- Chicken Fajitas by A Day in the Life on the Farm
- Pineapple Lime Chicken Tacos by Ketchup with Linda
- Taco Bake by My World Simplified
Queso Fundido (Melted Cheese with Chorizo) Recipe
Adapted from Mexico in My Kitchen
Queso Fundido (Melted Cheese with Chorizo)
- 1 tablespoon vegetable oil
- 1/2 medium onion diced
- 2 garlic cloves minced
- 6 ounces (170 grams) fresh Mexican chorizo
- 12 ounces (340 grams) Oaxaca or Monterey cheese
- 1/4 cup freshly chopped cilantro
- Roasted salsa for serving
- Flour tortillas or tortilla chips for serving
- Preheat oven to 350˚F (180˚C). In an 8 inch (20 cm) oven-safe skillet, drizzle the vegetable oil over medium heat. Add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- If in sausage form, remove the chorizo from the casing and crumble into the pan. Cook, stirring often and breaking apart the pieces, until heated through, about 7 minutes.
- Drain excess fat from the skillet and remove a couple of tablespoons of the chorizo to a plate to save for garnish. Spread the chorizo left in the pan in a thin layer and evenly top with the shredded cheese.
- Transfer the pan to the preheated oven. Bake just until the cheese is melted and starting to bubble, 10-12 minutes.
- Sprinkle with cilantro and reserved chorizo. Serve hot with salsa and tortillas/tortilla chips.