Chorizo Queso Fundido: Melted Cheese Dip

Queso Fundido means “melted cheese.” Our Chorizo Queso Fundido combines hot, melted cheese with spicy Mexican chorizo for a rich, savory dish often called “choriqueso.” It works beautifully as a warm dip with low‑carb tortilla chips or as a hearty snack meal served in a taco or on a tostada. Try it with almond‑flour tortillas and top with avocado slices and fresh salsa. For a classic pairing, serve with a tart low‑carb margarita.

Although Queso Fundido originates in Mexico, it has become hugely popular across the American Southwest and appears on many restaurant menus. The dish is bubbly, deeply savory and irresistibly gooey when the cheese melts into long, stringy ribbons. The chorizo is the flavor anchor — spicy but not overpowering — and is typically cooked until browned and crisp before it’s stirred into the cheese and scattered on top. For a dramatic finish, splash a little tequila over the top and briefly light it to make Queso Flameado.

Ingredients

Start with authentic Mexican chorizo and high‑quality melting cheeses. Mexican chorizo (typically pork) is softer and crumbles when cooked; Spanish chorizo is cured, firmer and drier. We prefer pork chorizo for its flavor and texture. For the cheese, choose options that melt smoothly and develop a creamy, slightly stringy texture: Asadero, Quesadilla, Oaxaca and Monterey Jack are ideal when blended together. You can substitute some mozzarella or white cheddar if needed. Buy cheese blocks and shred them yourself for the freshest flavor and best melt — pre‑shredded cheese often contains anti‑caking additives that affect texture.

Other ingredients that build flavor include white onion, garlic, diced Roma tomato, roasted poblano pepper (for mild heat and smokiness) and a half teaspoon of sea salt to taste. Mexican crema helps loosen the melted cheese into a saucier consistency so you can adjust thickness easily — add more cream for a thinner sauce or less for a thicker, spoonable fundido.

Preparation Tips

Because chorizo contains ample fat, you usually don’t need additional oil in the skillet. Remove any casing before cooking (or buy bulk chorizo), crumble it while frying, and cook on medium heat until browned and crisp — about 10–12 minutes. Drain excess fat and reserve the chorizo. Sauté the onion for several minutes, then add garlic, tomatoes and the poblano strips; season and cook briefly to combine the flavors. Combine the vegetable mixture with the cooked chorizo for a chunky topping.

Roasted Poblano peppers add a sweet, smoky note that lifts the dish. If you prefer less prep, canned diced green chiles (Hatch or similar) are a convenient substitute. After cooking your vegetables and combining them with the chorizo, remove the skillet from heat and stir in the crema, then add the shredded cheeses gradually until they melt into a smooth, glossy fundido. Return the skillet to the stove briefly to finish, then top with the reserved chorizo‑poblano mixture and run under a broiler for 2–3 minutes to get a lightly browned, bubbly surface.

Cook the recipe in an ovenproof skillet so it can go directly under the broiler. This one‑pan method keeps cleanup simple and helps the cheese set evenly while the broiler gives that classic golden top. Drain excess fat from the chorizo before combining to keep the fundido creamy rather than greasy.

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Chorizo Queso Fundido – Appetizer or Snack Meal

Chorizo Queso Fundido makes a fantastic appetizer with low‑carb almond‑flour tortilla chips or a satisfying snack meal when spooned into a warm tortilla or spread over a crisp tostada. Top with sliced avocado, fresh salsa or a squeeze of lime. Whatever your preference, this dish is rich, comforting and ideal for sharing. It’s true to the low‑carb spirit while staying delightfully authentic in flavor.

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