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Creamy Homemade Queso Fundido Recipe Easy for Perfect Mexican Night

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A rich and creamy Mexican melted cheese dip with smoky chorizo and roasted peppers, perfect for gatherings and Mexican-themed nights.

Ingredients

Scale
  • 4 ounces cream cheese, softened
  • 1 cup shredded Monterey Jack cheese (about 115 g)
  • 1 cup shredded Oaxaca cheese (about 115 g), optional but recommended
  • 6 ounces chorizo sausage, casing removed and crumbled
  • ½ cup diced roasted poblano peppers (about 75 g)
  • ½ cup finely chopped onion (about 75 g)
  • 1 garlic clove, minced
  • Fresh cilantro, chopped (for garnish)
  • Fresh lime juice (a splash)
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or vegetable oil (for sautéing)
  • Warm corn or flour tortillas, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat. Add 6 ounces of crumbled chorizo and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove chorizo with a slotted spoon, leaving the fat in the pan.
  3. In the same skillet with chorizo fat, add ½ cup finely chopped onion and 1 minced garlic clove. Cook for 2–3 minutes until softened and fragrant.
  4. Add ½ cup diced roasted poblano peppers and stir for another minute. Sprinkle in ½ teaspoon ground cumin and ¼ teaspoon smoked paprika if using.
  5. In a bowl, combine 4 ounces softened cream cheese, 1 cup shredded Monterey Jack, and 1 cup shredded Oaxaca cheese. Add a pinch of salt and black pepper and mix until evenly combined.
  6. Return chorizo to the skillet with the veggies, then spoon the cheese mixture evenly on top. Spread with a spatula to cover the filling.
  7. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until cheese is bubbly, melted, and starting to brown around the edges. Watch carefully to avoid burning.
  8. Remove from oven, squeeze fresh lime juice over the top, and sprinkle with chopped fresh cilantro.
  9. Serve immediately with warm corn or flour tortillas for dipping and scooping.

Notes

Let queso fundido rest for 2 minutes before serving to thicken slightly. Watch oven carefully during baking to avoid burning. For vegetarian version, omit chorizo and substitute sautéed mushrooms or roasted bell peppers. Warm tortillas before serving for best experience. Reheat gently with a splash of milk to prevent cheese separation.

Nutrition

Keywords: queso fundido, Mexican cheese dip, chorizo dip, creamy queso, melted cheese recipe, Mexican appetizer, easy queso fundido

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