Queso Fundido con Chorizo, Mexican Melted Cheese Dip
This queso fundido recipe bakes stretchy Oaxaca and Monterey Jack cheese with crumbled Mexican chorizo until bubbling, then finishes it with fresh tomato and coriander. One serving is about 195 g. Scoop it up with warm corn tortillas while it is still molten.
Queso fundido is the hot cheese dip of Mexican cantinas and family gatherings, traditionally brought to the table still bubbling in its small earthenware or cast-iron dish. Oaxaca cheese, with its stringy pull, is the classic melting cheese, and cooks across Mexico layer it with crumbled chorizo before baking it until molten.
Pairs well with: Warm corn tortillas, pico de gallo and a cold Mexican lager.
Provenance
Mexico
Mexican Cantina Classic
Latin America & Caribbean
Time Dedication
30m
10m prep • 20m cook
Batch Yield
4 Servings
545 kcal per serving
1 serving ≈ 195 g
Technical Skill
Easy
Easy (One Pan)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Mexican Cantina Classic
Photo: Dale Cruse, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $4–5 per serving at home (USD)
Made with real melting cheese and crumbled chorizo, served bubbling hot from the skillet.
Execution Methodology & Culinary Technique
Prep Stage: Crumble, Slice & Grate
10 Mins • Crumbing & Grating
Crumble the chorizo, grate the cheeses, slice the onion and dice the tomato and jalapeño so everything is ready before the pan gets hot.
Maestro Tip: Have everything grated and chopped before the chorizo hits the pan — the assembly moves fast once it is browned.
8 Mins Medium-high heat, about 190°C (375°F)
Heat the olive oil in a small ovenproof cast-iron skillet. Crumble in the chorizo and fry for 5 minutes, breaking it up with a spoon, until browned and crisp at the edges. Add the onion and cook for 2 minutes until soft, then stir in the garlic and jalapeño for the final minute and season with the salt.
Let the chorizo sit undisturbed for a minute before stirring — that is how it browns instead of steaming.
Done when: Chorizo browned and crisp at the edges, onion soft and translucent.
3 Mins No heat — room temperature, about 22°C (72°F)
Take the skillet off the heat. Scatter half the grated cheese over the chorizo mixture, then cover with the remaining cheese so the chorizo sits in the middle of the melt.
Layering the chorizo between the cheese keeps it juicy under the grill.
Done when: Cheese evenly layered, chorizo tucked in the middle.
10 Mins 200°C (400°F)
Bake the skillet in the oven at 200°C (400°F) for 8–10 minutes until the cheese is fully melted, bubbling at the edges and lightly golden in spots.
Serve the moment it comes out — queso fundido firms up fast as it cools, so have the tortillas ready.
Done when: Cheese completely molten and bubbling; a few golden spots on top.
2 Mins Serving temperature, about 70°C (158°F)
Scatter the diced tomato and chopped coriander over the bubbling cheese. Set the skillet on a board or folded towel and serve at once with warm corn tortillas for scooping.
Warn everyone the skillet is hot — it stays scorching for several minutes.
Done when: Fresh tomato and coriander on top, cheese still stretching when scooped.
Finishing Touches & Plating
Serve the skillet straight from the oven while the cheese is still stretching, with warm tortillas alongside so everyone can scoop their own share.
Nutritional Physiology & Benefits
Energy
545
kcal / serving
Protein
34g
Complete AA
Carbs
7g
Complex
Fats
42g
Healthy
| Energy | 545 kcal |
| Protein | 34 g |
| Carbohydrates | 7 g |
| Fat | 42 g |
| Fibre | 0.8 g |
| Sugar | 2.9 g |
| Sodium | 1255 mg |
| Energy | 279 kcal |
| Protein | 17.3 g |
| Carbohydrates | 3.5 g |
| Fat | 21.7 g |
| Fibre | 0.4 g |
| Sugar | 1.5 g |
| Sodium | 644 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Provides calcium and phosphorus from the cheese, vitamin C from the tomato, and B vitamins and iron from the chorizo. Nutrition is estimated.
High in Protein
About 34 g of protein per serving from the cheese and chorizo, which helps keep you full between meals.
Calcium Rich
The Oaxaca and Monterey Jack supply a substantial share of daily calcium for bones and teeth.
Real Vegetables Inside
Tomato, onion and jalapeño add fibre, vitamin C and flavour to the rich, savoury dip.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Warm Corn Tortillas
Soft, warm tortillas are the classic scoop — their mild corn flavour lets the molten cheese shine.
Vegetables
Pico de Gallo
Cool, sharp tomato, onion and lime cut through the richness of the cheese.
Drinks
Cold Mexican Lager
A crisp, cold lager refreshes the palate between rich, salty spoonfuls.
Full Menus
As a Starter for Tacos al Pastor
A small skillet of queso fundido opens a Mexican meal the way a cantina would — shared, hot and fun.
Complete menu
Start with queso fundido and warm tortillas, follow with tacos al pastor and a crisp salad, and finish with something light and fruity.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Very Salty Accompaniments
The dip is already very salty, so heavily salted crisps or extra cured meats can push sodium very high in one sitting. This is general information, not medical advice.
Letting It Go Cold
Melted cheese firms and turns rubbery as it cools, and reheating never fully restores the stretch. Serve and eat it hot.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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